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Neapolitan Ice Cream

Neapolitan Ice Cream

An oldy but a goody, all the best flavours but make it dairy free!

Recipe by @zaccharybird

Ingredients

Vanilla Ice Cream Base

  • 2 tubs LOCO thickened creamy (600ml)
  • 1 cup soy milk
  • ½ cup caster sugar
  • 2 teaspoons vanilla
  • Optional: 2 teaspoons vodka (or vanilla vodka)
  • Large pinch salt

Chocolate Ice Cream

  • 2 tubs LOCO thickened creamy (600ml)
  • 1 cup soy milk
  • ½ cup caster sugar
  • 2 tablespoons cocoa powder
  • 200g dark chocolate, crumbled
  • 2 teaspoons vanilla
  • ¾ teaspoon coffee powder
  • Large pinch salt

Strawberry Ice Cream

  • 2 tubs LOCO thickened creamy (600ml)
  • ¾ cup caster sugar
  • 1 tablespoon vodka
  • 1kg strawberries (frozen, slices)
  • Large pinch salt
Method
  1. The day before you want to make ice cream, move your ice cream maker bowl into the freezer to cool completely. Whisk all ingredients together with an electric beater for one minute, or by hand for 3 minutes. Cover the ice cream mixture with cling wrap and move to the fridge for several hours to cool completely. Once cooled, pour into the ice cream maker and churn for 20-25 minutes.
  2. Pour the ice cream into an air-tight container, then place a sheet of clingwrap over the surface of the ice cream to prevent ice crystals forming. Freeze overnight for firmer texture and serve straight out of the freezer. Check out my website for the chocolate and strawberry ice cream variants!
  3. In a small saucepan over low heat, whisk together soy milk, cocoa powder, dark chocolate and coffee powder until the cocoa powder is dissolved. Whisk occasionally until the dark chocolate has melted and the mixture is thick – do not allow it to boil. Allow the mixture to cool for 5 minutes. Meanwhile, in a large bowl, whisk together the LOCO thickened creamy and sugar for one minute. Pour in the chocolate mixture and whisk for one further minute. Cover and move to the fridge for several hours to cool the ice cream batter.
  4. Once cooled, pour into the ice cream maker and churn for 20-25 minutes. Pour the ice cream into an air-tight container, then place a sheet of clingwrap over the surface of the ice cream to prevent ice crystals forming. Freeze overnight for firmer texture and serve straight out of the freezer.
  5. Preheat the oven to 150c, then place strawberry slices on a baking tray. Bake for one hour, mixing halfway and paying attention towards the end to avoid caramelisation. Move the strawberries to a food processor with the vodka and puree until smooth.
  6. Meanwhile, in a large bowl, whisk together the LOCO thickened creamy and sugar for one minute. Slowly in the strawberry puree and whisk for one further minute until combined. Cover and move to the fridge for several hours to cool the ice cream batter.
  7. Once cooled, pour into the ice cream maker and churn for 20-25 minutes. Pour the ice cream into an air-tight container, then place a sheet of clingwrap over the surface of the ice cream to prevent ice crystals forming. Freeze overnight for firmer texture and serve straight out of the freezer.