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You are here: Home / Desserts & Sweets / Frozen Desserts / No Churn Neapolitan Ice Cream Cake

No Churn Neapolitan Ice Cream Cake

June 1, 2017 By Gloria 20 Comments

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Please note that this post contains affiliate links of products that I love and use. This rewards me with a small commission if you choose to buy through the links and none of this will cost you anything – but it does help me pay the bills and deliver you quality content. – Love, Gloria.

My first encounter with ice cream was Neapolitan ice cream, and it still is one of my favourite things to get when I go out to eat ice cream. A scoop of vanilla, strawberry and chocolate ice cream. Some argue that those flavours don’t mix well or that it’s outdated, but I stand by my choice. I think it is amazing and frankly, it combines the most popular ice cream flavours in one go. So here is my version of this classic. It is a no churn Neapolitan ice cream cake with fresh fruit.

No Churn Neapolitan Ice Cream Cake

If you never used bananas as ice cream base, you will be surprised by how creamy they are. All that is needed is freezing them ahead, and you are only a few minutes away from creamy soft serve ice cream. Personally, I always have frozen bananas in the freezer, both in their peel and without. For this recipe, I just layered all fruit, peeled and cleaned into a baking form and put baking paper in between.

No Churn Neapolitan Ice Cream Cake

I wrote a separate post on freezing bananas a few months back. You might be interested in it if you want to make banana based ice cream a staple in your house hold. The benefit of freezing them in the peel is that they stay white, no matter how long you store them. The skin might turn dark, but the flesh will remain white.

No Churn Neapolitan Ice Cream Cake

It is an effortless and cheap way to make ice cream and allows nearly any flavour combination.  Adding various flavours is also easy since you can drop whatever you want together with the frozen bananas into a food processor. For this recipe, I kept the ingredients as simple as possible. Bananas, cocoa, vanilla beans and strawberries. It doesn’t need more than that.

No Churn Neapolitan Ice Cream Cake

Making the layers is pretty straight forward. All you need is a little bit patience in between if you want neatly looking layers. Scoop the first batch into a baking form** that is lined with baking-paper. You can place the colours any way you like, but I tend to start with the chocolate layer.

No Churn Neapolitan Ice Cream Cake

Spread it evenly and let it freeze for at least 2 hours, repeat with the other two flavours and you will have a perfect ice cream cake that could not be easier to make.

No Churn Neapolitan Ice Cream Cake

Make sure to give it enough time to completely freeze before you take it out of the form. Taking it out is easiest done with the help of a hairdryer or hot cloth. Simply heat the sides and slide it out. Return it quickly to the freezer for a few more minutes to make sure the edges don’t melt too much. It looks fantastic when it is all by itself, but you can take it a step further.

No Churn Neapolitan Ice Cream Cake

If you want to, you can drizzle it with strawberry sauce and add some fresh berries. The strawberry sauce is easily made by simmering down 500g (1lb) strawberries in a pot with 3 tbsp of water and 2 tbsp of sugar over medium heat. The strawberries will start falling apart and turn into a liquid. Simmer until the mass is reduced by half. Strain to remove the seeds and cool it down. Once ready pour it over your ice cream cake and add fresh berries.

No Churn Neapolitan Ice Cream Cake

Return the cake to the freezer or serve it immediately. It is a little bit time consuming but very easily made. Even though I have the patience of a tiny rock and hate waiting, I do love making this dessert. Who could say no to a lovely slice of home made ice cream cake with fresh fruits and a big drizzle of strawberry sauce? I know I can’t wait to eat this little piece of heaven.

No Churn Neapolitan Ice Cream Cake

No Churn Neapolitan Ice Cream Cake

Course: Dessert
Cuisine: Vegan
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 8 portions
Calories: 182kcal
Author: The Greedy Vegan
Who could say no to a lovely slice of home made Neapolitan ice cream cake with fresh fruits and a big drizzle of strawberry sauce? Ingredients are listed as: metric ( imperial ).
Print Recipe
Metric - US Customary

Ingredients

  • 1.5 kg bananas frozen
  • 200 g strawberries frozen
  • 2 tbsp cocoa powder
  • 3 tsp vanilla extract or 3 vanilla beans

Instructions

  • Split the fruit into 3 portions. Two plates with just bananas one with strawberries and bananas. There will be approximately 560g (20oz) of fruit on each plate.

  • Store one plate with just bananas and the plate with the banana and strawberry mix in the freezer for now so they do not thaw.

  • Process the first portion of bananas with 2 tbsp of cocoa powder in a food processor until it forms a creamy soft serve. Transfer it into a cake tin of about 20 cm(8 inch) diameter that is lined with baking paper. Place the form in the freezer and let it solidify for about an hour.

  • Take the plate with the strawberries and bananas out of the freezer and repeat the same process as above. Blend them until you have a very smooth soft serve and layer it on the chocolate base. Return it to the freezer and wait for another hour.

  • Take the last plate of bananas, add the vanilla extract and follow the same steps as above. Process the frozen fruit and layer it into the cake tin. Make sure that the top of this layer is as smooth as possible if you want to serve it without fruit. If you choose to use fruit, then you can allow yourself to be a little bit messy because it will be covered up.

Notes

* Nutritional information is based on the products and brands that I use.
**The cake tin measures 20 cm (8inch) in diameter and is 8 cm (3inch) tall.
You can stop the baking paper from sliding around in your cake form by applying a very thin layer of coconut oil between the baking paper and the tin; it will help to keep it in place.

Nutrition

Serving: 1slice | Calories: 182kcal | Carbohydrates: 45g | Protein: 2g | Sodium: 2mg | Potassium: 730mg | Fiber: 5g | Sugar: 24g | Vitamin A: 120IU | Vitamin C: 31mg | Calcium: 15mg | Iron: 0.8mg

 

 

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Filed Under: All Recipes, Desserts & Sweets, Frozen Desserts Tagged With: chocolate, dessert, desserts, freezing, fruit, gluten free, hclf, ice cream, kid friendly, mediterranean, neapolitan, raw, snack, strawberries, strawberry, vanilla

Previous Post: « 30 Days of Vegan Home Made Ice Cream
Next Post: Mocha Ice Cream with Dark Chocolate »

Reader Interactions

Comments

  1. Ina says

    June 8, 2017 at 1:20 pm

    Not a fan of this combo but I gotta admit this looks awesome.

    Reply
  2. Shannon says

    June 23, 2017 at 11:39 am

    I love how simple and healthy this recipe is! It looks very good, I’ll have to make it on a hot summer day.

    Reply
  3. Sarah says

    June 23, 2017 at 1:17 pm

    Oh my goodness how absolutely delicious does this sound, like the perfect combination of summers flavours all mixed together.

    Reply
  4. Yolanda says

    June 23, 2017 at 2:43 pm

    Oh my gosh I love this!

    Reply
  5. Marcie W. says

    June 23, 2017 at 7:59 pm

    5 stars
    Now this is my type of summer treat! I love the thought of using real fresh fruit to make the ice cream. Those natural ingredients definitely make a difference!

    Reply
  6. Claudia Krusch says

    June 23, 2017 at 11:22 pm

    5 stars
    I have never made my own ice cream cake before. This looks so delicious and easy to make. I will have to give it a try for our BBQ this weekend.

    Reply
  7. fashionmommy says

    June 23, 2017 at 11:31 pm

    It looks so divine, I never think of freezing fruit, but it is such a good idea.

    Reply
  8. Needa says

    June 24, 2017 at 2:23 am

    this is super easy !! and tempting !! We have very awesome strawberries now a days in market will try this recipe

    Reply
  9. Chloe says

    June 24, 2017 at 3:12 am

    This is such a good idea! My friend is a vegan and she would love this. It is also a great healthy alternative to icecream for the kiddies!

    Reply
    • Gloria says

      June 27, 2017 at 7:16 pm

      It is a very great alternative and so incredibly easily made. =D – Love, G.

      Reply
  10. elizabeth O says

    June 24, 2017 at 9:29 am

    5 stars
    You created an aesthetically beautiful and healthy dish. I love that you used fruits as your base as that saved a ton of calories and added a nice touch to the treat.

    Reply
  11. Akamatra says

    June 24, 2017 at 2:08 pm

    I am in love with frozen bananas since cutting off sugar. I can’t live without ice cream and those are indeed the perfect solution. I bought an expensive blender to make ice cream and then I realised I should have bought a food processor instead. Ugh.

    Reply
  12. Nellwyn says

    June 24, 2017 at 2:21 pm

    This looks like an incredible dessert for a summer party. I love how you’ve decorated it with strawberry sauce and fruits on top, it looks so pretty!

    Reply
  13. Heather Terry says

    June 24, 2017 at 6:20 pm

    5 stars
    I am with you, fellow Neapolitan ice cream lover! And I am definitely saving this idea. Thank you for sharing, I know what I’m bringing out for the next girls’ day I host!

    Reply
  14. Ali Rost says

    June 25, 2017 at 3:03 am

    4 stars

    I haven’t thought about Neapolitan ice cream since I was a kid. It was a staple at church potlucks in the summer. I love your idea of turning it into a cake with fresh fruit! We have a dinner party coming up in a few weeks and am going to add this to the menu! I’m positive it will be a hit

    Reply
  15. Charity Gorman says

    June 25, 2017 at 4:03 am

    This looks so yummy! I love Neaploitan ice cream and to make it as an ice cream cake makes it that much more enjoyable. I will be saving this recipe for a hot summer day that my family is relaxing by the pool. Thank you so much!!!

    Reply
  16. Caitlin says

    June 26, 2017 at 1:08 am

    This looks SO delicious… and I always thought making something like this would be so much more complicated! Seeing as how it’s just the beginning of what will no doubt be a long, hot summer, I am going to definitely Pin this to try out.

    Reply
  17. Shannon Harris says

    June 26, 2017 at 7:10 pm

    Oh my! This may have been the tastiest thing I’ve came across this week. I have a weakness for cake and ice cream so I definitely will be giving this recipe a shot.

    Reply
  18. Jennifer L says

    June 27, 2017 at 7:20 am

    5 stars

    Omg this ice cream cake looks so good! I love a good ice cream cake and thrilled this is vegan too. Thanks for this will be making this soon.

    Reply
  19. lin says

    October 22, 2020 at 5:54 am

    5 stars
    Yum. Thanks for the great recipe! Just made it. Super easy.

    Reply

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