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Neapolitan icecream in a glass dish with waffle cones and a icecream scoop

4 Ingredient Vegan Neapolitan Ice-Cream

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The BEST Vegan Neapolitan Ice-cream with the classic strawberry, chocolate and vanilla, all in one creamy and delicious ice-cream!


Units Scale
  • 425g of dairy-free double cream (I use The Coconut Collaborative Double Cream)
  • 320g vegan condensed milk (I use Natures Charm Condensed Oat Milk)
  • 1 vanilla pod (or 1 teaspoon of vanilla extract / vanilla bean paste)
  • 4 tablespoons of cocoa powder
  • Pink food gel
  • 1 teaspoon of strawberry flavouring



  1. Add the dairy-free cream into a mixing bowl along with the vegan condensed milk and vanilla seeds / extract or bean paste. Whisk to combine. A stand mixer with balloon whisk attachment or hand whisk on a high speed works great. You can also whisk this by hand using a balloon whisk. Whisk until fully combined and thick.
  2. Separate into three separate bowls.
  3. Leave one bowl plain white. This is the vanilla ice-cream.
  4. To one of the bowls, add 4 tablespoons of cocoa powder. Whisk to combine. This creates the chocolate ice-cream.
  5. To the third bowl add in the strawberry flavouring and a drop of pink food gel. Whisk to combine. This creates the strawberry ice-cream.
  6. Combine the three flavours of ice cream in to your ice cream container/s. You can do this side by side, layered on top of each other, or swirled together. Use a dish or tupperware with separators to make it easier.
  7. Freeze until firm. At least 8 hours or overnight.
  8. Scoop out using an ice-cream scoop, serve and enjoy.


To store: Keep the ice-cream chilled in the freezer and allow to come to room temperature for 10-15 minutes before scooping and serving. This makes it easier to scoop.

How long does it store for? Best enjoyed within 1 week in the freezer.

  • Prep Time: 10 minutes
  • Category: Ice-cream
  • Method: No-Bake
  • Cuisine: Italian