Neapolitan PB&J Vegan Ice Cream Cake
INGREDIENTS:
- 1 can of FULL FAT coconut milk. Trader Joe’s has a great option.
- 1 cup Unsweetened Almond milk (or other nut milk of your choice)
(I like the brand Malk Unsweetened Vanilla Almond Milk the best) - ¾ cup Unsalted Cashews
- 1 Pinch of Salt
- 1 tsp. Vanilla
- 1 tsp. Monk Fruit Extract Drops
- OPTIONAL: 2 Tbsp. Sweet Leaf Monk Fruit Caramel Macchiato Drops
- Unsweetened Strawberry Jelly
- Unsweetened Peanut Butter
- Frozen Strawberries
- Missy J’s Carob Powder
- Missy J’s Carob Chips. (Sweet Aussie or Unsweetened)
- Freeze Dried Strawberries
INSTRUCTIONS:
STEP 1- Add Coconut Milk, Nut Milk, Cashews, Salt, Vanilla and Monk Fruit drops into a high speed blender like a Blendtec or Vitamix
Blend for 30-45 seconds - maybe a minute or so till it is all combined and frothy.
STEP 2- Pour mixture into a tabletop ICE CREAM MAKER following manufacturer instructions.
STEP 3- Divide frozen mixture in thirds to make Strawberry, Vanilla and the Peanut Butter Carob flavors.
STRAWBERRY FLAVOR
Blend ⅓ of the Vanilla Ice Cream with 5-6 frozen strawberries in high speed blender (Blendtec or Vitamix ) till strawberries are combined.
CAROB AND PEANUT BUTTER FLAVOR
Blend ⅓ of the Vanilla ice cream with ¼-⅓ CAROB POWDER AND 2-3 TBSP OF Creamy Unsweetened Peanut Butter.
Put all three flavors in separate freezer safe containers and freeze for about 30-60 minutes or just hard enough to pour and smooth into the molds.
TO MAKE THE NEAPOLITAN ICE CREAM CAKE
NOTE: Use a petite silicon cake mold or mini loaf pan. Links Below
You can also use a regular size loaf pan, but you may need to double the recipe.If you use a loaf pan, line the pan with a strip of parchment paper to more easily unmold the ice cream cake.
STEP 1- Fill mold or pan with roughly ½ inch of Strawberry ice cream. Shake the mold and gently flatten the ice cream to create a smooth layer. Freeze for about 10 or 15 minutes to set.
STEP 2- Once set, coat the hardened Strawberry Ice Cream layer with a thin layer of spreadable Peanut Butter and then a thin layer of Strawberry Jelly. Set to freeze for a few minutes.
STEP 3- Next layer pour roughly ½ inch of the Carob/Peanut butter layer. Again shake the mold and gently flatten the ice cream to create a smooth layer. Freeze for about 10 or 15 minutes to set.
STEP 4- Again, once set, coat the hardened Carob Ice Cream layer with a thin coat of spreadable Peanut Butter and then a thin coat of Strawberry Jelly. Set to freeze for a few minutes.
STEP 5- Final layer pour roughly ½ inch of the Vanilla ice cream. (Fill the Mold to the top).
Again shake the mold and gently flatten the ice cream to create a smooth layer. Freeze for about 10 or 15 minutes to set.
TO DECORATE THE NEAPOLITAN ICE CREAM CAKE
OPTIONAL:
- Drizzle warm carob
- Pipe Vegan Buttercream flowers
- Sprinkle with freeze-dried strawberry dust
- Sprinkle carob chips
- ½ Missy J’s PB&J cup
NOTES AND LINKS:
Ice cream is best the day you make it.
Cake will last in the freezer for at least a month, but why would you do that? Eat it.
To make this vegan ice cream without an ice cream machine, you can freeze the liquid mixture in ice cube trays, then blend the frozen cubes in a high-speed blender such as a Vitamix and Blendtec.
