AFC NEAPOLITAN ICE-CREAM
My father’s favorite ice-cream, Neapolitan three flavors in one carton. Well, I made an animal-free Neapolitan all rolled into one. I didn’t keep the flavors separate. But it tastes the same to me. The memory of Neapolitan gets activated when I eat it. Maybe some day I’ll figure out how to do layers. I’m not even sure if they still do them. This one’s for you Dad!! With hugs and kisses on top!!
Makes 3 cups
2 c. Rich’s Non-dairy WHIP TOPPING, thawed
2 T. unsweetened cocoa powder
1/2 c. fresh ground almond butter
1/2 c. Boysenberry Preserves – I used Dickenson’s brand
1 T. Imitation vanilla
1 T. liquid smoke
1/4 t. salt
1- Place whip topping in blender container and blend on low speed while intermittently pulsing till thickened, it won’t be peaks.
2- Add cocoa, blend again, stopping to stir the cocoa away from the edges and into the cream.
3- Add almond butter, preserves, vanilla, smoke and salt. Blend till smooth and thick.
4- Transfer to freezer container and freeze till firm.
Notes: My freezer is super cold and this ice-cream scooped out with ease.
It’s great plain or topped as I did with drizzles of raspberry and chocolate sauces.
Well done if I say so myself.
CHEF DAVIES-TIGHT™ 