NEAPOLITAN ICE CREAM

WITH LOCO DAIRY FREE THICKENED CREAMY

LOCO Dairy Free Thickened Creamy turns making creamy desserts easy breezy so here’s my own recipes for making delicious, scoopable vanilla, chocolate and strawberry ice cream at home! This dessert is easy for beginners to make, takes few ingredients and makes AWESOME vegan ice cream. Use these recipes to add your own mix ins (crumbled oreos, anyone?) to make all your dairy free dreams come true.

If you don’t have an ice cream maker, you can use 400ml dairy free condensed milk and 600ml LOCO dairy free thickened creamy, whipped with a hand mixer on high for 3 minutes. Fold in your fave mix ins and move to the freezer overnight for no cook, no churn ice cream! Ice cream maker guide below:

NOTES:

You can find LOCO at Coles in Australia!

Try more vegan ice cream recipes like Chai Ice Cream, Nutella Ice Cream, Baklava Froyo & Ice Cream Sandwiches in my cookbook "Vegan Junk Food", now available for order.

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Vegan Neapolitan Ice Cream

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3 recipes in one!

Vanilla

2 tubs LOCO thickened creamy (600ml)
1 cup soy milk
½ cup caster sugar
2 teaspoons vanilla
Optional: 2 teaspoons vodka (or vanilla vodka)
Large pinch salt

Chocolate
2 tubs LOCO thickened creamy (600ml)
1 cup soy milk
½ cup caster sugar
2 tablespoons cocoa powder
200g dark chocolate, crumbled
2 teaspoons vanilla
¾ teaspoon coffee powder
Large pinch salt

Strawberry
2 tubs LOCO thickened creamy (600ml)
¾ cup caster sugar
1 tablespoon vodka
1kg strawberries (frozen, slices)
Large pinch salt

Instructions:

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Vanilla: The day before you want to make ice cream, move your ice cream maker bowl into the freezer to cool completely. Whisk all ingredients together with an electric beater for one minute, or by hand for 3 minutes. Cover the ice cream mixture with cling wrap and move to the fridge for several hours to cool completely. Once cooled, pour into the ice cream maker and churn for 20-25 minutes. Pour the ice cream into an air-tight container, then place a sheet of clingwrap over the surface of the ice cream to prevent ice crystals forming. Freeze overnight for firmer texture and serve straight out of the freezer.

Chocolate: The day before you want to make ice cream, move your ice cream maker bowl into the freezer to cool completely. In a small saucepan over low heat, whisk together soy milk, cocoa powder, dark chocolate and coffee powder until the cocoa powder is dissolved. Whisk occasionally until the dark chocolate has melted and the mixture is thick - do not allow it to boil. Allow the mixture to cool for 5 minutes. Meanwhile, in a large bowl, whisk together the LOCO thickened creamy and sugar for one minute. Pour in the chocolate mixture and whisk for one further minute. Cover and move to the fridge for several hours to cool the ice cream batter.

Once cooled, pour into the ice cream maker and churn for 20-25 minutes. Pour the ice cream into an air-tight container, then place a sheet of clingwrap over the surface of the ice cream to prevent ice crystals forming. Freeze overnight for firmer texture and serve straight out of the freezer.

Strawberry: The day before you want to make ice cream, move your ice cream maker bowl into the freezer to cool completely. Preheat the oven to 150c, then place strawberry slices on a baking tray. Bake for one hour, mixing halfway and paying attention towards the end to avoid caramelisation. Move the strawberries to a food processor with the vodka and puree until smooth.

Meanwhile, in a large bowl, whisk together the LOCO thickened creamy and sugar for one minute. Slowly in the strawberry puree and whisk for one further minute until combined. Cover and move to the fridge for several hours to cool the ice cream batter.

Once cooled, pour into the ice cream maker and churn for 20-25 minutes. Pour the ice cream into an air-tight container, then place a sheet of clingwrap over the surface of the ice cream to prevent ice crystals forming. Freeze overnight for firmer texture and serve straight out of the freezer.