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Neapolitan Icecream

You ever heard a song that you just couldn't get out of your head?
This is how I felt about 愛♡スクリ～ム! by AiScReam
And thanks to this project I've listened to it enough times that I've gotten it out of my system. I've enjoyed going back to this song as much as I enjoy going back to a second helping of deliciously cold ice cream in the sweltering summer heat.
The flavour that I like is the natural choice for someone with a chronic inability to pick one single option. Neapolitan ice cream combines chocolate, strawberry and vanilla in a flavour odyssey that's as satisfying at the end as it was at the start. Just like the song that inspired this project❣

Strawberry

  • strawberries 340g
  • cashews1.5 cups
  • plant-milk 1 cup
  • dates 1 cup
  • vanilla bean paste 2 tsp
  • kirsch 2 tsp

  1. Soften the cashews by soaking overnight or boiling for 10 mins, then rinse
  2. Dump the cashews, strawberries, plant-milk, sugar, vanilla bean paste & Kirsch into a blender
  3. Blitz until completely smooth
  4. Pour the ice cream base into icecube trays & freeze overnight
  5. Once frozen, return the ice cream cubes back to the blender & blitz till it's soft serve consistency
  6. Fold in extra strawberry chunks & enjoy❣

Vanilla

  • soy milk 650ml
  • deoderised coconut oil 100g
  • neutral oil 40g
  • sugar 115g
  • cornstrarch 30g
  • vanilla pods 2
  • sea salt 1 pinch
  • optional vodka 2 tsp

  1. Warm the milk & coconut oil together until the coconut oil is melted
  2. Scrape the vanilla paste out of the beans & dump it into the blender along the rest of the ingredients. Blitz until emulsified
  3. Add the vanilla pods back into the mixture & leave it to cool + infuse for a few hours at room temperature. Then chill in the fridge for about 24 hours
  4. Strain out the vanilla pods & freeze the ice cream base for 1 hour, blending every 20 mins for 3-4 hours while freezing & then enjoy❣

Chocolate

  • canned coconut milk 380g
  • avacado 127g
  • cocoa powder 0.5 cup
  • maple syrup 0.6 cup
  • 0.5 cup water
  • vanilla bean paste 2 tsp
  • chocolate chunks
  • optional rum 2 tsp

  1. In a blender, pulse the coconut milk & avocado together
  2. Dump in the cocoa powder, maple syrup, vanilla bean paste & water
  3. Blitz everything together until smooth
  4. Decant ice cream base into a container & freeze for 1 hour
  5. Whisk or blend the base every 20 mins for 3-4 hours while freezing
  6. Fold the chocolate chunks in & enjoy❣

What's your favourite flavour?

please share any flavour you enjoy like coffee/ mint/ lavender