Swirls of bright pinks, creamy vanilla, and earthy chocolate– we have to admit, this Neapolitan ice cream is almost too pretty to eat! The surprising bursts of fruitiness from the strawberry paired with the chocolate and banana-vanilla give the perfect balance of sweetness and tartness. Satisfy your inner child by eating all the ice cream you want for breakfast, lunch, or dinner and not feel guilty at all!

4-Ingredient Neapolitan ‘Nice’ Cream [Vegan, Gluten-Free]

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Serves

3-4

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Ingredients

For the Vanilla:

  • 2 ripe bananas
  • 2 tablespoons unsweetened vanilla almond milk

For the Strawberry:

  • 2 ripe bananas
  • 1 1/4 cup strawberries, quartered
  • 2 tablespoons unsweetened vanilla almond milk

For the Chocolate:

  • 2 ripe bananas
  • 1/4 cup cocoa powder
  • 2 tablespoons unsweetened vanilla almond milk
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Preparation

  1. Night before assembling the ice cream, slice your bananas into thin rounds and your strawberries into quarters. Lay out in a single layer on a baking tray. Cover with cling wrap and freeze.
  2. For the vanilla flavor, add 2 of the frozen bananas and 2 tablespoons of vanilla almond milk into the blender/food processor and blend until smooth. Taste and add agave/maple syrup if needed. Scoop out into a bowl. Cover and freeze until needed.
  3. For the strawberry flavor, add 2 of the frozen bananas, frozen strawberries, and almond milk into the blender. Blend until smooth, scraping down if you need to. Taste and adjust sweetness. Scoop out into another bowl and freeze until needed.
  4. For the chocolate flavor, add remaining 2 frozen bananas, cocoa powder, and almond milk. Blend until smooth.
  5. In a 9x5-inch loaf pan, alternate large scoops of chocolate, strawberry and vanilla "nice" cream.
  6. Smooth out the top. Serve immediately or cover and freeze for later. Take out "nice" cream 10-15 minutes before serving to thaw.
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