Few things give 90s vibes quite like Neapolitan ice cream, and I guarantee you’ll have never had it quite like this! This Neapolitan ice cream cake is a raw, three-layered dessert with a chocolate date and nut base, creamy vanilla cashew ice cream and a naturally pink strawberry layer. It’s a more wholefood-focused alternative to the classic ice cream we all grew up with, made without dairy or refined sugar.

The best part is that this raw vegan Neapolitan cake is surprisingly simple to make. There’s no baking, no ice cream maker and no complicated steps involved. You simply blitz the chocolate base ingredients in a food processor, press them into your tin, then blend the creamy cashew ice cream filling until completely smooth.

Half of the vanilla mixture goes straight over the chocolate base, while the remaining half is blended with freeze-dried strawberries to create that classic strawberry layer. You can adjust the amount of strawberries depending on how strong you want the flavour, and add a little beetroot powder if you’d like a more vibrant pink colour.

The combination of cashews and coconut cream creates a rich, creamy filling, while the dates and nuts give the chocolate base a naturally sweet, slightly chewy texture. Together, the three layers make a delicious alternative to traditional Neapolitan ice cream, with plenty of chocolate, vanilla and strawberry flavour in every slice.

This raw vegan ice cream cake is perfect for summer desserts, birthday celebrations, family gatherings or whenever you’re craving something a little nostalgic. Make it ahead of time, keep it in the freezer and slice it up whenever you fancy a sweet treat. Just allow it to soften slightly before serving for the best texture.

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Raw Vegan Neapolitan Ice Cream Cake

Prep Time 15

Freezing time 4

Total Time 4 15

Servings 10

Suitable For 24+ months

Metric - US Customary Units

Ingredients

Chocolate date base

150 g almonds (or cashews/sunflower seeds)
150 g dates (dried, pitted - soaked if your processor isn't strong)
25 g cacao powder
Pinch sea salt (optional)

Vanilla and strawberry ice cream

225 g raw cashews (soaked in hot water for 10 mins, or 4 hours with cold water, then drained)
250 ml coconut cream
40 ml coconut oil (melted)
80 ml maple syrup
1 tbsp vanilla extract
25 g freeze dried strawberries (up to 50g)
2 tsp beetroot powder (optional, for a more vibrant pink colour)

Instructions

Make the chocolate base: If your dates are firm, soak them in boiling water for 10 minutes, then drain thoroughly. Add the dates, nuts, cacao powder and salt to a food processor and blitz until the mixture holds together when pressed between your fingers.
Press the mixture firmly into the base of a lined cake tin or silicone mould, creating an even layer. Then leave to the side while you make the icecream layers.
Add all of the icecream ingredients, except the strawberries and beetroot powder, to a high-speed blender, and blend until completely smooth and creamy, scraping down the sides as needed.
Pour half of the vanilla mixture over the chocolate base and smooth the surface. Optional, if you want very distinct layers: place in the freezer for around 30–60 minutes, until the surface begins to firm up.
Add the freeze-dried strawberries to the remaining vanilla mixture and blend until smooth. Start with 25g and add more, up to 50g, depending on how strong you want the strawberry flavour. Add the optional beetroot powder if you’d like a more vibrant pink colour.
Carefully spread the strawberry mixture over the vanilla layer and smooth the top.
Freeze for several hours or overnight, until completely solid. Remove from the freezer around 10–20 minutes before serving to soften slightly, then slice with a warm knife.