Vegan Neapolitan Ice Creams (Gluten-Free)

Deliciously creamy no-churn homemade ice creams coated in a thick chocolate shell. These Neapolitan ice creams have a vanilla, a strawberry and a chocolate mix all served as one magnum with extra sprinkles.

Truth be told, I did not think I would get round to posting this one in 2021. Summer in the UK seemed pretty non-existent and while I was on quite a good thing posting lots of summery ice cream recipes earlier on in the season, I’ve definitely slowed down. But the recent 4-day sunshine break in the UK has us all thinking about BBQs, Vitamin D and ice cream, of course.

Vegan Neapolitan Ice Creams
Vegan Neapolitan Ice Creams

These Vegan Neapolitan Ice Creams are:

  • No-churn
  • Naturally vegan and gluten-free
  • Made from natural wholefoods
  • Easy to make in a few steps
  • Rich but refreshing
  • Creamy with a crunchy shell
  • Chocolatey and fruity
  • So fun to make and eat!

Let’s get right to it. If you want to skip ahead and make these ice creams, head to the recipe card below, or let’s see what simple plant-based ingredients we need for these Vegan Neapolitan Ice Creams.

  • Cashew nuts: these are the base for the ice creams and I don’t recommend swapping them. There is an original longer-soak option or the quick-soak option for the cashews.
  • Coconut cream or thick coconut yoghurt: a good coconut yoghurt will be mainly coconut anyway which is very similar to coconut cream. You can either find coconut cream in the shops or use a tin of full-fat coconut cream and scoop out the top cream part. This adds so much creaminess without tasting like coconut.
  • Maple syrup: for a little bit of sweetness. You can also use agave, golden or date syrup or vegan honey.
  • Vanilla essence: this is the flavour and is important for the vanilla part of the Neapolitan mix.
  • Freeze-dried strawberry powder: this is the best way to add in all the strawberry flavour and colour without adding any extra liquid which would upset the ice cream mix. I like the ones from Arctic Berries but there are a few in the shops. You can use another berry powder, too, like blueberry or cranberry.
  • Cocoa or cacao powder: this is for the chocolate mix of the ice creams. Either cocoa or cacao will work well here.

To make the base of the Vegan Neapolitan Ice Creams, blend together the cashews, coconut cream, maple syrup and vanilla until smooth and then divide the mix into three. Flavour one mix with the strawberry, one with the cocoa/cacao and leave one vanilla.

Vegan Neapolitan Ice Creams
Vegan Neapolitan Ice Creams
Vegan Neapolitan Ice Creams
Vegan Neapolitan Ice Creams

Then is the fun part: add the Neapolitan ice cream mixes into the ice cream moulds (mine are silicone ones from online) spoon by spoon to create lovely patterns. Then pop in the ice cream sticks and allow to set overnight. This allows the ice creams to harden enough so you can easily remove them from the moulds.

The next step is to cover the Vegan Neapolitan Ice Creams with chocolate, like a classic magnum ice cream and then go as crazy (or as sensible) as you like with the decoration. I went for some dairy-free white chocolate and lots of sprinkles (mine are 100% vegan and gluten-free from The Baking Time Club and you can save 20% with code AMY20 – not affiliate!).

The chocolate sets very quickly on these Vegan Neapolitan Ice Creams so you can enjoy them straight away! There is nothing better than a delicious chocolatey homemade, no-churn and healthier magnum on a summer’s day.

Vegan Neapolitan Ice Creams
Vegan Neapolitan Ice Creams
Vegan Neapolitan Ice Creams
Vegan Neapolitan Ice Creams

How long will these Vegan Neapolitan Ice Creams keep?

They will last 2-4 weeks in the freezer although the chocolate may start to get sticky. They are still just as delicious!

Can I change the flavours?

Yes, of course. You can use another berry powder for the strawberry mix and choose to make the chocolate one or stick with vanilla. As long as you add powder rather than liquid flavourings, they will be great!

If you are as obsessed with homemade ice creams as I am, you can find more ice cream recipes here:

Vegan Neapolitan Ice Creams (Gluten-Free)

  • Servings: 4
  • Difficulty: easy
  • Print

Deliciously creamy no-churn homemade ice creams coated in a thick chocolate shell. These Neapolitan ice creams have a vanilla, a strawberry and a chocolate mix all served as one magnum with extra sprinkles.


  • 100g cashew nuts, soaked
  • 200g coconut cream* or thick coconut yoghurt
  • 4 tbsp maple syrup
  • 1 tsp vanilla essence
  • A pinch of salt
  • 1-2 tsp freeze-dried strawberry powder
  • 1 tsp cocoa/cacao powder
  • 120g dark chocolate
  • 30g white chocolate
  • Sprinkles


  1. Cover the cashews in filtered water and soak overnight or for 6-8 hours then drain and rinse. Or, to quickly soak the cashews, add them to a saucepan of water, bring to the boil, keep the lid on but remove from the heat and let the cashews sit for 15 minutes. Drain and rinse the cashews.
  2. Add the cashews to the blender with the coconut cream/yoghurt, maple syrup, vanilla and salt and blend until really smooth and creamy.
  3. Divide the ice cream mix into 3 and add the freeze-fried strawberry powder to one and stir in well. Add the cocoa powder to the second mix and leave the third plain vanilla.
  4. Drop spoonfuls of each mix into the ice cream moulds and then roughly use a knife or toothpick to swirl the flavours together. Insert the lolly sticks and freezer for 4-6 hours or overnight until set.
  5. Once set, melt both of the chocolates separately. Place the dark chocolate in a glass the same height as your ice creams, so it comes up about ¾ of the height. Place the white chocolate in a small bowl.
  6. Remove the ice creams from the moulds and dip them into the dark chocolate, allowing the excess to drip off. Place on a parchment lined tray/plate. Repeat to coat all 4 ice creams. Now dip into or drizzle the white chocolate on top and add on any sprinkles. Eat straight away or return to the freezer for 2-4 weeks.
  7. *you can either buy coconut cream or chill a tin of full-fat coconut milk in the fridge overnight and then scoop out the solid “cream” part and weigh out 200g.
Vegan Neapolitan Ice Creams
Vegan Neapolitan Ice Creams

I look forward to hearing what you think of these Vegan Neapolitan Ice Creams so please let me know in the comments below. If you do make these ice creams, I would love to see them so please tag me in your creations – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With Neapolitan ice cream love x

  1. oh my goodness these look so delicious and decadent!

  2. Hey Amy. Looks fab! Love the flavours and I will continue reading your blog tomoz amd also comment on your Instagram 😌😋I will of course tag you into my WordPress saved collection and tag you into my bakes using your recipes

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