Three Delicious Layers of Chocolate, Vanilla & Strawberry
Remember Neapolitan ice cream, with its beautiful layers of chocolate, vanilla and strawberry all nestled together in one irresistible dessert? This Neapolitan Protein Ice Cream Cake takes that nostalgic favourite and gives it a delicious Blended Bites makeover!
Imagine three creamy, dreamy layers of homemade protein ice cream, each with its own flavour and colour. There is rich chocolate, classic vanilla and a gorgeous pink strawberry layer made with real strawberries. Best of all, the layers are created using cashews, coconut cream and protein powder, giving the cake a wonderfully smooth, cheesecake-like texture without needing an ice cream machine.
It is a showstopper dessert that looks impressive but is surprisingly simple to make. No baking, no complicated techniques and no lengthy list of ingredients. Just blend, layer, freeze and enjoy!
Three Layers Of Frozen Deliciousness
What makes this cake so special is the combination of three classic flavours. Each layer has its own personality, yet they work together beautifully to create a dessert that is creamy, refreshing and satisfying.
The Chocolate Layer
The chocolate layer brings that rich, indulgent flavour we all love. Unsweetened cocoa or cacao powder combines with chocolate protein powder, cashews and coconut cream to create a smooth, chocolatey filling.
Cashews are wonderful in no-bake desserts because, once soaked and blended, they become incredibly creamy. Coconut cream adds richness, helping the mixture feel more like luxurious ice cream than a frozen smoothie.
The Vanilla Layer
Vanilla is the middle ground that brings everything together. With vanilla protein powder, vanilla extract, cashews and coconut cream, this layer is smooth, sweet and delicately flavoured. It is reminiscent of classic vanilla ice cream, with a lovely creamy texture that contrasts beautifully with the chocolate and strawberry layers.
The Pink Strawberry Layer
The strawberry layer is the pretty finishing touch. Fresh or frozen strawberries give it a naturally fruity flavour and a beautiful pink colour, while cashews and coconut cream create the same rich texture as the other layers.
Strawberries also provide vitamin C, fibre and beneficial plant compounds. Using real fruit means the flavour tastes fresh and fruity rather than relying entirely on artificial flavouring. If your strawberries are not particularly sweet, you can add a little maple syrup to balance the flavour.
Why Add Protein?
At Blended Bites, we love turning familiar desserts into treats that offer a little extra nourishment.
Adding protein powder to each layer helps boost the protein content while complementing the flavours. Protein supports muscle maintenance and recovery and contributes to feelings of fullness, making this cake a satisfying dessert to enjoy as part of a balanced diet.
Our philosophy of Addition Eating is all about adding nourishing ingredients rather than focusing on restriction. Here, we are adding protein, nuts and fruit while keeping the delicious dessert experience. You do not need to give up ice cream cake to enjoy a more nourishing option!
The Secret To The Creamy Texture
The combination of soaked cashews and coconut cream is the secret to this cake’s smooth, velvety filling. Soaking the cashews softens them, allowing them to blend into a silky mixture without graininess. A high-speed blender works best, and blending each layer thoroughly is worth the extra minute or two.
Coconut cream adds richness and helps the layers feel creamy once frozen. A little coconut oil can also help create a firmer cake that is easier to slice.
For the prettiest result, freeze each layer until it is firm enough to support the next one. This keeps the colours distinct and gives you those beautiful Neapolitan stripes when you cut a slice.
A Make-Ahead Dessert For Any Occasion
This cake is ideal for birthdays, summer gatherings, family celebrations or simply keeping in the freezer for when a sweet craving strikes. You can decorate it with sliced strawberries, chocolate shavings, cacao nibs or a drizzle of melted dark chocolate. For a special occasion, pipe a little whipped coconut cream around the edges. Allow the cake to soften at room temperature for around 10-15 minutes before slicing. You will get cleaner slices and a creamier texture.
This Neapolitan Protein Ice Cream Cake proves that a dessert can be colourful, nostalgic and wonderfully indulgent while still embracing the Blended Bites approach to nourishing ingredients.
Three flavours. Three creamy layers. One delicious frozen cake! 🍰
I love that making healthy homemade ice cream is so incredibly simple and can be done with or without an ice cream maker. By swapping out refined sugars and heavy cream for nutrient-dense bases like frozen fruit, nuts like cashews, Greek yogurt, coconut milk or cream, you can create a guilt-free dessert. Here are some more popular recipes:
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Neapolitan Protein Ice Cream Cake
Ingredients
Shared Creamy Base
- 2 cups raw cashews, soaked for 4 hours and drained
- 1 1/2 cups full-fat coconut cream
- 3 tablespoons maple syrup, or to taste
- 2 tablespoons melted coconut oil
- 1 teaspoon vanilla extract
- Pinch of salt
Chocolate Layer
- 1 scoop chocolate protein powder
- 2 tablespoons cocoa or cacao powder
- 1-2 tablespoons milk of choice, if needed
Vanilla Layer
- 1 scoop vanilla protein powder
- 1/2 teaspoon extra vanilla extract, if desired
- 1-2 tablespoons milk of choice, if needed
Strawberry Layer
- 1 scoop vanilla or strawberry protein powder
- 1 cup strawberries, fresh or thawed frozen
- 1-2 tablespoons milk of choice, if needed
Optional Chocolate Drizzle
- 1/2 cup chocolate chips
- 1 teaspoon coconut oil
Instructions
- Line a 7 x 5-inch loaf pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the ice cream cake out easier for cutting. Or use a silicon loaf mold.Blend the soaked cashews, coconut cream, maple syrup, coconut oil, vanilla and salt until completely smooth.Divide the creamy mixture evenly among three bowls.Blend the first portion with the chocolate protein powder and cocoa. Spread over the base and freeze for 30–45 minutes until beginning to firm.Mix the second portion with vanilla protein powder. Spread carefully over the chocolate layer and freeze for another 30–45 minutes.Blend the final portion with the strawberries and strawberry protein powder until smooth. Spread over the vanilla layer.Cover and freeze for at least 6 hours, preferably overnight, until completely firm.
Optional Chocolate Drizzle
- Place chocolate chips and coconut oil in small dish and microwave with 20 second bursts stirring between each one until melted and smooth.Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.Remove from the freezer 10–15 minutes before serving. Lift from the pan, and drizzle over the melted chocolate. It will set right away as the ice cream cake is frozen. Slice with a warm knife and decorate as desired.Store covered in the freezer for up to 1 month. For the creamiest texture, let each slice soften slightly before serving.
If you are looking for more delicious, healthy, protein-rich, no bake desserts and treats to help you reach your health, wellness and fitness goals, you will love my collection here: Blended Bites
