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Vegan Neapolitan Ice Cream Cake

Ingredients

Strawberry Layer

  • 1 cup frozen strawberries
  • 1 1/2 large frozen over ripe bananas
  • 2 teaspoon vanilla extract
  • 1/2 cup almond or other non dairy milk plus more if needed

Vanilla Layer

  • 2 large frozen over ripe bananas
  • 2 tablespoons vanilla extract
  • 1/2 cup almond or other non dairy milk

Chocolate Layer

  • 2 large frozen over ripe bananas
  • 2 teaspoon vanilla extract
  • 1/4 cup cocoa powder or more to taste
  • 1/2 cup almond or other non dairy milk

Instructions

  1. Line a loaf pan with saran wrap and set aside.  To assemble, blend each flavor separately adding the frozen bananas first and blending until crumbly and no large pieces remain. In the strawberry flavor blend the strawberries with the bananas.  Add the vanilla and milk and blend until smooth adding the cocoa powder in the chocolate layer at this point.  Pour the first layer in the bottom and spread out till flat and smooth out as best you can.  Put in the freezer for at least 30 minutes.  Prepare the next layer and pour over top, spreading evenly again.  Repeat for the final layer.
  2. To remove from the pan you may need to put an inch or two of hot water in your sink and place the pan in the sink for 5-10 seconds before inverting on a plate.  Then, slice with a large sharp knife.  I find that my serrated bread knife works best.  Store covered in the freezer up to 2 weeks.