When it's freezing cold outside... you make ice cream! At least that's my logic. Ice cream all year round suits me just fine, especially when we're talking Neapolitan flavors. A creamy layer of vanilla bean ice cream, a lush fruity layer of strawberry. And a healthy dose of chocolate drizzle for good measure. There's a reason why the classic Neapolitan chocolate, vanilla, and strawberry combo has won the world over.
For this version, rather than going for my good ol' raw Neapolitan cake version (which is very similar, and also highly recommended), I decided to turn my Neapolitan into little ice cream "bombs" -- simplifying the recipe a bit, while making it appear a lot more refined with this domed ice cream ball mold.
There's just something extra appealing about being served a neat little ball of decadent ice cream, isn't there? The pre-divided servings also make it very simple to plate and serve up gracefully (just in case you happen to be absolutely terrible at scooping ice cream neatly -- like me!).
I got the mold here and absolutely love it (especially for making tartufo!). But if you're not into getting another kitchen gadget (I hear ya!), you can just easily make this in some silicone muffin liners. Or make it in a larger parchment-lined container and then cut into squares -- up to you.
And if you're more into the full classic three layer Neapolitan, or looking for more strawberry chocolate ice cream inspiration, see the recipes below as well:
Hope these recipes can help cozy you up or cool you down wherever you are in the world :)Print
Neapolitan Ice Cream Bombs
These strawberry vanilla chocolate drizzled ice cream bombs are a raw, vegan, and refined sugar-free spin on the Neapolitan classic.
- Prep Time: 25 minutes
- Total Time: 25 minutes
- Yield: 6 ice cream balls
- Category: Ice Cream
- Method: No-Churn
- Cuisine: Dessert
- 1 cup raw cashews, pre-soaked and strained*
- 6 tbsp maple syrup
- 6 tbsp coconut oil
- 3 tbsp lime juice
- ¼ tsp raw ground vanilla bean
- ⅛ tsp sea salt
- ⅓ of the vanilla layer mixture
- ⅔ cup rough-sliced strawberries
- Make sure all ingredients are at room temperature before starting. Place ice cream mold (this is the one I used; alternatively can use silicone cupcake liners) on a firm metal tray and set aside.
- Blend all vanilla layer ingredients in a power blender until completely smooth. Remove ⅔ of this mixture and divide it between the 6 cups of the ice cream mold (if using the same-sized molds as I am, if not, just divide the mixture evenly between your molds filling them half-way). Place the whole tray in the freezer and chill for 15 mins.
- Add the strawberries to the remaining ⅓ of the vanilla mixture in the blender and blend until smooth. Carefully spoon this mixture over the vanilla layer, dividing evenly. Place the whole tray in the freezer once again and freeze for 4-5 hours or overnight to set.
- When ready to serve, prepare the chocolate drizzle (by melting your chocolate in a double boiler, or by preparing the magic shell recipe). Pop the ice cream "bombs" out of the molds and set on a parchment-lined chilled metal tray (to help keep them frozen longer). Drizzle with chocolate (I used this cake decorating tool for thinner drizzle lines). Let stand for a minute or two for the shell to harden. Then either thaw out slightly and enjoy or return to the freezer to enjoy late.
*To pre-soak nuts: place in a glass bowl, cover with water, and leave to soak for 4 hours (or overnight in the fridge). Then strain and discard the water.
For a quick pre-soak, cover with boiled water and soak for 15 mins, then strain and discard water. (Note: this technique doesn't preserve the nutrition of the recipe as well as the traditional soaking technique above).
Note: the purpose of soaking the nuts is to re-hydrate them and plump them up for blending into a smooth, cheesecake-like consistency. Proper soaking techniques also maximize nutrition and digestibility. If you're interested in learning more about nut soaking and other dessert prep tips and tricks, I delve into these subjects in detail in my book Unconventional Treats.