Indulge in a delightful scoop of homemade vegan Neapolitan ice cream that brings together the classic flavors of chocolate, strawberry, and vanilla, while incorporating unconventional ingredients for a unique twist. This recipe uses coconut milk for creaminess, and aquafaba for a fluffy texture, making it a standout treat!

Ingredients

  • 1 can (13.5 oz) full-fat coconut milk
  • 1 cup coconut cream
  • 1 cup aquafaba (chickpea brine)
  • 3/4 cup maple syrup
  • 1 tsp vanilla extract
  • 1/2 cup unsweetened cocoa powder
  • 1 cup fresh strawberries, pureed
  • 1/4 cup almond milk (or any plant-based milk)
  • 1/4 cup shredded unsweetened coconut (optional, for added texture)

Instructions

Prepare your equipment by ensuring you have an ice cream maker, mixing bowls, and a blender or food processor ready.

Begin by making the base: In a large mixing bowl, combine the full-fat coconut milk, coconut cream, maple syrup, and vanilla extract. Whisk until smooth and well combined. This will be the base for all three flavors.

Divide the base into three separate bowls. In the first bowl, add the unsweetened cocoa powder and mix until fully incorporated. This will be your chocolate flavor.

In the second bowl, stir in the pureed strawberries and almond milk until you achieve a smooth consistency. This will be your strawberry flavor.

For the third bowl, you can keep the base as is for the vanilla flavor. Alternatively, you can add a little extra vanilla extract for a stronger flavor profile.

Next, whip the aquafaba in a separate bowl until soft peaks form. Gently fold one-third of the whipped aquafaba into each of the three flavored mixtures. This will give your ice cream a light and airy texture.

Now, it’s time to layer your ice cream. If you have an ice cream maker, pour each mixture into the machine according to the manufacturer’s instructions. If you don’t have an ice cream maker, you can pour each mixture into a separate container and freeze them separately.

If using an ice cream maker, churn each flavor until it reaches a soft-serve consistency. Transfer each flavor into a loaf pan or container, layering them one on top of the other. If freezing separately, allow each layer to freeze for about 30 minutes before adding the next one to help them bind together.

Once all three flavors are layered, use a spatula to gently swirl them together for a marbled effect, if desired. Cover the loaf pan with a lid or plastic wrap and freeze for at least 4-6 hours or until firm.

When ready to serve, let the ice cream sit at room temperature for a few minutes to soften slightly. Scoop out your delicious, creamy, and colorful vegan Neapolitan ice cream and enjoy!

For an extra touch, sprinkle some shredded coconut on top before serving for added crunch. Enjoy this unconventional yet delightful dessert that celebrates classic flavors with a plant-based twist!