Dairy-Free Homemade Ice Cream Base For Neapolitan Ice Cream (Coconut Cream)
This will make about half-a-pound of homemade ice cream that's easy and fun to make with a vanilla ice cream base, where you can then add your favorite flavors like strawberry and chocolate in Neapolitan ice cream.
Equipment
- ice cream maker
Ingredients
- 1 15 ounce cream of coconut can (use solid coconut portions that will be about half the can)
- ½ cup frozen strawberries, de-thawed
- cocoa, unsweetened
- 4 dates, chopped (about 4 per 15 ounce can)
- 1 tsp vanilla extract
Instructions
- Divide cream of coconut into 3 separate bowls for the 3 flavors. Optional: for any of the flavors, if you don't want a strong coconut taste, then add a little milk and more vanilla extract (under 1/4 cup as it will change the texture)
- Start with the vanilla base in one bowl adding in extract and dates.
- For the strawberry flavor: Add strawberry juice from mashed dethawed frozen strawberries and add to one of the other coconut bowls. Hand combine in bowl or use a a blender for finer strawberry pieces.
- For the chocolate bowl, add cocoa to another coconut bowl. Add until you get the chocolate ice cream color (or use the egg yolk method). Start with a tablespoon.
- Chill the bowls for half an hour or longer.
- Add each individually to the ice cream maker if using one. Start with the white so the color doesn't bleed. Then do the strawberry and then chocolate (darkest color). Add ontop of your dessert waffle if you like!