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Neapolitan Protein Ice Cream Cake

This Neapolitan Protein Ice Cream Cake layers rich chocolate, creamy vanilla and naturally pink strawberry ice cream made with cashews, coconut cream and protein powder. A beautiful no-bake frozen dessert inspired by a classic favourite, with three delicious flavours in every slice! 🍫🍦
Course Dessert, Snack
Cuisine Healthy Clean Eating
Keyword clean eating ice cream, healthy neapolitan ice cream protein cake, neapolitan protein ice cream cake, neapolitan protein ice cream cake recipe
Servings 8

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.
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