Neapolitan Ice Cream Stacks
Servings
6large stacks
Servings
6large stacks
Ingredients
Chocolate layer
  • 1large banana
  • 2tsp cacaoor can use cocoa
  • 1 medjool datepitted
  • 2tbsp milk
Vanilla layer
  • 1large banana
  • ¼ tsp vanilla extract
  • 1tbsp milk
  • ¼ tsp coconut essence
Raspberry layer
  • 1medium banana
  • ¼ cup frozen raspberries
  • 2tbsp milk
  • 1tbsp maple syrup
Instructions
Chocolate layer
  1. Blend all ingredients together until smooth and creamy.
  2. Spoon into 6 silicon muffin moulds or muffin patty cases and pop into freezer to set.
  3. Once set, you can start the vanilla layer.
Vanilla layer
  1. Blend all ingredients together until smooth and creamy.
  2. Spoon on top of the chocolate layer and pop back into freezer to set.
  3. Once set, start the raspberry layer.
Raspberry layer
  1. Blend all ingredients together until smooth and creamy. Spoon on top of the vanilla layer then pop into the freezer to set. Decorate, if desired, with shredded coconut or whole raspberries.
  2. Keep stored in freezer.
  3. We suggest you take these out of the freezer around 10 minutes before you wish to serve them as they freeze quite solid.
Recipe Notes

82 calories per stack

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 Neapolitan Ice Cream Stacks
Neapolitan Ice Cream Stacks
Votes: 2
Rating: 5
You:
Rate this recipe!
Course Desserts, Kids
Servings
large stacks
Ingredients
Chocolate layer
  • 1 large banana
  • 2 tsp cacao or can use cocoa
  • 1 medjool date pitted
  • 2 tbsp milk
Vanilla layer
  • 1 large banana
  • ¼ tsp vanilla extract
  • 1 tbsp milk
  • ¼ tsp coconut essence
Raspberry layer
  • 1 medium banana
  • ¼ cup frozen raspberries
  • 2 tbsp milk
  • 1 tbsp maple syrup
Course Desserts, Kids
Servings
large stacks
Ingredients
Chocolate layer
  • 1 large banana
  • 2 tsp cacao or can use cocoa
  • 1 medjool date pitted
  • 2 tbsp milk
Vanilla layer
  • 1 large banana
  • ¼ tsp vanilla extract
  • 1 tbsp milk
  • ¼ tsp coconut essence
Raspberry layer
  • 1 medium banana
  • ¼ cup frozen raspberries
  • 2 tbsp milk
  • 1 tbsp maple syrup
Neapolitan Ice Cream Stacks
Votes: 2
Rating: 5
You:
Rate this recipe!
Instructions
Chocolate layer
  1. Blend all ingredients together until smooth and creamy.
  2. Spoon into 6 silicon muffin moulds or muffin patty cases and pop into freezer to set.
  3. Once set, you can start the vanilla layer.
Vanilla layer
  1. Blend all ingredients together until smooth and creamy.
  2. Spoon on top of the chocolate layer and pop back into freezer to set.
  3. Once set, start the raspberry layer.
Raspberry layer
  1. Blend all ingredients together until smooth and creamy. Spoon on top of the vanilla layer then pop into the freezer to set. Decorate, if desired, with shredded coconut or whole raspberries.
  2. Keep stored in freezer.
  3. We suggest you take these out of the freezer around 10 minutes before you wish to serve them as they freeze quite solid.
Recipe Notes

82 calories per stack