Dairy-Free Neapolitan Ice Cream

1

Add the chilled coconut cream to a stand mixer fitted with a whisk attachment. Be sure to only add the thick cream at the top of the can and not the liquid below it. Whisk on high until the coconut cream is smooth and creamy. Put the coconut cream in the freezer while you prepare the other ingredients.

2

Add the frozen banana to a food processor and blend until smooth. Add the banana to the coconut cream and return it to the freezer.

3

Add the strawberries to the food processor and blend until smooth.

4

Divide the banana and coconut mixture between three bowls. Add the strawberries to one bowl, vanilla extract to the second and the cacao powder to the third. Mix each one well with a separate spoon.

5

Add the three mixtures to a loaf pan or other freezer-friendly container being sure to keep them separate. The best way to do this is to add one flavour to one end of the loaf pan, the second flavour to the other end of the container and the final flavour in the middle of the container to divide the flavours.

6

Freeze the ice cream for at least one hour before enjoying it. If freezing for longer, remove the ice cream 20 minutes before serving to soften. Enjoy!

7

Notes: Want it sweeter? Add maple syrup or honey to the banana and coconut mixture before adding the flavours. If the ice cream is too soft to divide in the loaf pan, freeze each flavour to firm up before adding them to the loaf pan to set.