Make dairy-free Neapolitan ice cream!
We asked Emily Leary, multi-award-winning food, lifestyle and parenting writer, presenter, photographer and author of A Mummy Too (www.amummytoo.co.uk) to share her delicious, creamy dairy-free Neapolitan ice cream recipe with us.
So the secret ingredient in this wonderfully tasty ice cream is …. banana!
When you freeze sliced bananas and then blitz them in your blender or powerful food processor, the banana eventually turns into a silky, creamy ice cream which can be flavoured with vanilla, cocoa and frozen strawberries to create gorgeous Neapolitan ice cream. Freeze in a container to create that classic Neapolitan look.
Instructions
Step 1
Grab a non-stick tray that will sit flat in your freezer. In a single layer, add the banana slices to the tray with the strawberries to one side. It’s okay if the layers overlap a bit, you may just have to break them up once frozen. You may need more than one tray. Then freeze your fruit.
Step 2
Blitz the frozen bananas in a blender. Set the frozen strawberries to one side. The bananas will look chunky/sandy at first; continue until you have a pale, creamy mixture. If you don’t have a strong blender, blitz in batches. If your bananas won’t blend, let them defrost for five minutes, until softer.
Step 3
Divide the banana mixture between three freezer-safe bowls.
Ingredients
• 6 large bananas (750g peeled weight) sliced into 2cm (3/4 inch) pieces
• 150g (5.3oz) strawberries, hulled and halved
• 1 tsp vanilla extract
• 2 tsp cocoa powder (dutch processed)
Equipment
• Weighing scales
• Measuring spoons
• Chopping board
• Kitchen knife
• Food processor
• 3 bowls
• 1 litre freezer-safe tub with lid
Makes approx. 1 litre of ice cream.
Step 4
Add the vanilla to the first bowl, the cocoa to the second and the strawberries to the third. Stir well. Pop the third bowl with the strawberries and banana back into the blender and blitz until smooth. You now have your three flavours.
Step 5
Your ice cream may have become quite loose, which can make sectioning it in the container tricky. If necessary, cover all three bowls and firm back up by freezing for an hour.
Step 6
Once the three flavours are firm enough to hold their shape, transfer into a 1 litre tupperware container in the traditional Neapolitan pattern. Pop on the lid and freeze for another hour, or until firm enough to scoop.
Enjoy!