Neapolitan Ice Cream Cake

Instructions

• Prepare: Start by preparing your ice cream vessel. Cut a line into the center of a milk or juice carton so that one side is open. You can also use a terrine tin or 8” loaf pan lined with a parchment paper sling - the choice is yours!
• Make the ice cream base: Add the Nature’s Charm coconut whipping cream to a large mixing bowl and use an electric whisk or regular whisk to whip it for 1-2 minutes until light and fluffy.
• Whisk in the Nature’s Charm condensed milk until combined.
• Separate the ice cream base mixture into 3 parts.
• Strawberry ice cream: To one part of the ice cream base, add the strawberry jam and freeze-dried berries, and whisk to combine.
• Chocolate ice cream: Add the cocoa powder and espresso to a separate bowl and whisk to a lumpy paste.
• Slowly add in the second part of the ice cream base mixture, whisking it in a tablespoon at a time until combined.
• Vanilla ice cream: To the last part of the ice cream base mixture, add the vanilla bean paste and whisk to combine.
• Assembly: Pour the strawberry ice cream into the ice cream carton in an even layer. Place it in the freezer to set for one hour until the top of the ice cream is firm to the touch.
• Add the vanilla-flavored ice cream on top of the set strawberry layer and freeze for another hour until set.
• Lastly, repeat this with the chocolate-flavored ice cream, this time allowing it to freeze for 4 hours until completely solid.
• Decorate: Carefully remove the ice cream block from the carton by cutting off the sides. If you're using a loaf pan, just lift it out with the overhang of parchment.
• Decorate the ice cream with berries and chocolate and slice with a heated sharp knife to serve - or sandwich the slices between two wafers and enjoy!