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Neapolitan Nice Cream Cake

Recipe adapted from @yenfeitan

serves 8-10

Base:

 

10 Dates, pitted and roughly chopped

1 cup raw almonds

½ cup cocoa powder

1 tsp vanilla extract or paste

¼ cup unsweetened shredded coconut

¼ cup coconut oil, melted

Pinch sea salt

nonstick spray or extra coconut oil

 

Chocolate Hazelnut Layer:

 

⅓ cup Pacific Foods Hazelnut Chocolate Milk

2 frozen bananas

¼ cup cocoa powder

½ tsp vanilla extract or paste

 

Vanilla Coconut Layer:

 

⅓ cup Pacific Foods Unsweetened Vanilla Almond Milk or Pacific Foods Organic Unsweetened Coconut Milk

¼ cup unsweetened shredded coconut

½ tsp vanilla extract or paste

 

Strawberry Layer:

 

⅓ cup Pacific Foods Unsweetened Vanilla Almond Milk

1 cup frozen strawberries

1 frozen banana

½ tsp vanilla extract or paste

 

For Garnish

 

Unsweetened Shredded Coconut (optional)

 

Directions

 

For the base

 

Line a loaf pan with plastic wrap and spray with nonstick spray or coconut oil.

Add dates, almonds, cocoa powder, vanilla and shredded coconut to a food processor. Pulse about 10-12 times until the mixture starts to resemble coarse crumbs. Slowly add in coconut oil and pulse until the mixture starts clumping together, about 4-5 times.

Add mixture to the prepared loaf pan and press to form the base layer using hand or a measuring cup to make sure it’s even. Wrap loosely with plastic wrap and set in the freezer for about two hours.

 

For the Chocolate Hazelnut Layer

 

When base layer is frozen, combine all of the ingredients for the chocolate hazelnut layer in a high-speed blender. Process until smooth, about 2 minutes, scraping down the sides of the blender as needed. Pour over the base layer and shake pan a little to make sure the chocolate hazelnut layer is evenly distributed. Wrap loosely with plastic wrap and set in the freezer for about two hours.

 

For the Vanilla Coconut Layer

 

When chocolate hazelnut layer is frozen, combine all of the ingredients for the coconut vanilla layer in a high-speed blender. Process until smooth, about 2 minutes, scraping down the sides of the blender as needed. Pour over the chocolate hazelnut layer and shake pan a little to make sure the vanilla coconut layer is evenly distributed. Wrap loosely with plastic wrap and set in the freezer for about two hours.

 

For the Strawberry Layer

 

When vanilla coconut layer is frozen, combine all of the ingredients for the strawberry layer in a high-speed blender. Process until smooth, about 2 minutes, scraping down the sides of the blender as needed. Pour over the vanilla coconut layer and shake pan a little to make sure the strawberry layer is evenly distributed. Wrap tightly with plastic wrap and set in the freezer for about two hours, or overnight.

 

To serve

 

When ready to serve, let cake sit out on the counter for about 5-10 minutes (especially if you let it freeze overnight). Unwrap top of cake and flip onto a cutting board. Remove loaf pan and peel off the rest of the plastic wrap. Carefully slice using a very sharp knife. Add coconut to slices (if using) and serve immediately. Enjoy!

 

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