No Churn Neapolitan Ice Cream
If you've been on the hunt for a no churn ice cream recipe that's made WITHOUT sweetened condensed milk, this No Churn Neapolitan Ice Cream is the 'healthy' recipe for you! No refined sugars and a whole lot of tasty is what you'll find in this delicious Neapolitan recipe!
Ingredients
Base
- 3 14 oz. full fat coconut milk, chilled overnight in the fridge (or cans coconut cream)
- 14-16 oz. about 2 c. pitted dates
- 1/4 c. hot water
- 1 tsp pure vanilla extract
- 1/2 c. vanilla almond milk
Chocolate Layer
- Slightly less than 1/3 c. carob powder can also use unsweetened cocoa or cacao powder powder
- 1 high quality milk chocolate bar roughly chopped
Vanilla Layer
- 1 tbsp. vanilla bean paste
Strawberry Layer
- 1 c. strawberry puree
- 1 c. fresh strawberries chopped
Instructions
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Place a large mixing bowl in the freezer to chill for at least 10 minutes (stainless steel works best).
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Add moist, pitted dates to a food processor or high speed blender and process until small bits remain. If your dates aren't moist, you can soak them in water for 5-10 minutes, then drain. Add hot water to your food processor or blender a little at a time until dates forms a thick paste. Set aside.
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Being careful to not tip or shake the cans, scoop out the thick top layer of coconut cream from the cans of coconut cream or coconut milk, reserving the clear liquid for other uses. Place in chilled mixing bowl.
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Using a mixer, whip until creamy and smooth. Then add vanilla, almond milk and half of the date paste. Whip until fully incorporated. Taste and adjust sweetness as needed.
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Divide batter in to three bowls for the three different layers. Your batter should be about 5 cups total. You'll need 2 c. for the chocolate layer, 2 c. for the vanilla layer, and 1 c. for the strawberry layer. Add required mixins to the bowls of each layer.
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Transfer to a parchment-lined freezer-safe container and cover loosely with plastic wrap, then foil to help freeze. You can take this out in a couple of hours for a chilled mousse-like ice cream. Freeze overnight for a firmer ice cream.
Recipe Notes
1. If you're using coconut milk, you'll likely use less sweetener because there's less volume.
2. You can take or leave the parchment paper for the freezer-safe container. I found that it just got in the way and wasn't exactly necessary.
3. If frozen overnight or longer, set out for at least 20 minutes prior to scooping, and use a scoop warmed under hot water for a proper scoop.
4. Will keep in the freezer for up to one week, but best when fresh.
Adapted from The Minimalist Baker