Neapolitan Ice Cream Cake

• Serves 12

• Preparation time:

• Cooking time:

Ingredients

Strawberry Ice Cream
250 g frozen strawberries, plus some fresh ones to serve
400 ml can coconut cream
1/4 cup maple syrup

Vanilla Ice Cream
2 frozen bananas, chopped
2 vanilla beans, seeds scraped
400 ml can coconut cream
1/4 cup maple syrup

Chocolate Ice Cream
2 frozen bananas, chopped
1/4 cup raw cacao powder
400 ml can coconut cream
1/4 cup maple syrup
raw cacao chips, to serve

Method

Grease a 22 cm round springform cake tin and line it with baking paper.

To make the strawberry ice cream, put the strawberries, coconut cream and maple syrup in a blender and blend until smooth, then pour into the cake tin. Freeze for 1 hour, or until very firm.

To make the vanilla ice cream, put the bananas, vanilla seeds, coconut cream and maple syrup in a blender and blend until smooth. Pour over the firmly set strawberry ice-cream layer in the cake tin. Freeze for 1 hour, or until very firm.

To make the chocolate ice cream, put the bananas, cacao, coconut cream and maple syrup in a blender and blend until smooth. Pour over the firmly set vanilla ice-cream layer in the cake tin. Freeze for 6 hours, or overnight if time permits.

Release the side of the cake tin and transfer the ice cream cake to a serving plate. Top with the extra strawberries and the cacao chips. Let stand for 10 minutes before slicing and serving.

Clean Living: Eat Clean All Year by Luke Hines and Scott Gooding ($29.99), published by Hachette Australia.

Notes