Vegan Layered Neapolitan Ice Cream Cake

by Heidi @ Food Doodles on May 20, 2011

Vegan Layered Neapolitan Ice Cream Cake

If you haven’t heard of banana soft serve, you’re missing out.  It’s basically just a banana thrown into the food processor or a blender(even a magic bullet will work) with a tablespoon or two of milk to get it going and blend.  And what comes out is an amazing creamy, ice cream-like treat.  You can add cocoa powder, vanilla, other fruit, even peanut butter and other nut butters.  I even add a tiny bit more milk to make an amazing milkshake.  This ice cream cake is just a variation of banana soft serve.  You can make a flavor separately if you don’t want to make a cake.  I would suggest cutting the recipe down to one banana per one serving.  The ice cream also stores well in the freezer although it doesn’t maintain its soft serve consistency but it does stay soft enough to scoop and eat immediately out of the freezer.

Vegan Layered Neapolitan Ice Cream Cake
I know this recipe contains a lot of bananas.  We usually try to buy many more bananas than we need for the week and then freeze whatever is left over on the following grocery day.  You can also search the discount produce bin for spotty or brown bananas, although I find that very brown bananas have a very strong banana flavor when frozen which I don’t really like so I choose to use less ripe bananas that are usually just a little spotted.  I peel them and throw them into a Ziploc bag in the freezer.  When ready to blend up my ice cream I chop the frozen banana using a large knife into smaller, easier to blend pieces.

Vegan Layered Neapolitan Ice Cream Cake

 

Vegan Layered Neapolitan Ice Cream Cake

Have a great weekend!

{ 42 comments… read them below or add one }