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Ice cream has always been one of my favorite sweet treats. Not only are the flavor choices endless, but nothing beats some cold ice cream on a blazing hot day. If you love Neapolitan Ice Cream, these Neapolitan Ice Cream Fat Bombs are a must try.
To be completely honest, these might be one of the most time consuming fat bombs to make out of all of my recipes BUT they aren’t too difficult and it’s totally worth it. There are just several steps involved and each step does take some time.
Try it once and see for yourself that it’s worth it.
This recipe makes 24 Neapolitan Ice Cream Fat Bombs, each with only 1 net carb.
I like to use this silicone baking mold. It has 24 mini squares and works really well. It was less than $10 on Amazon and I use it for several fat bomb recipes.
Here is a link to the silicone mold I used in the picture above. I also used this same mold for my Orange Creamsicle Fat Bomb | Orange Ketosicles. You will find it can come n handy for many fat bomb recipes.
Although it is a non-stick silicone mold, these do tend to stick to the mold some. I like to spray the mold with a non-stick cooking spray and then sprinkle the molds with Swerve Confectioners Sugar (powdered sugar).
This just ensures they will pop out of the molds once they are frozen.
If you don’t have any molds, you can make one big batch in a glass baking dish and cut it into squares when it freezes (wait until they have hardened some and are holding their shape but not completely frozen or you will have a hard time cutting them).
You could also try using ice cube trays and use the same technique as I do above with the silicone molds. Spray them with a non-stick cooking spray and sprinkle with the Swerve Confectioners Sugar to make sugar they won’t stick.
Hope you guys enjoy them as much as I do. If you make them, I would love to see how they turn out. You can submit a picture on Pinterest or in the comments below.
Enjoy!
Neapolitan Ice Cream Fat Bomb Ingredients
½ cup coconut oil
½ cup unsalted butter (softened)
4 oz cream cheese (softened)
2 tbsp stevia
1 cup cool whip
2 large strawberries
2 tsp cacao powder
1 tsp vanilla extract
Neapolitan Ice Cream Fat Bomb Directions
In a bowl, combine the coconut oil, butter (softened), cream cheese, stevia and cool whip. Mix until well mixed and you have a creamy texture. You can do this with an immersion blender or hand mixer.
Divide the mixture evenly into 3 bowls. These are your base ingredients for each layer.
Crush the strawberries with a fork and add them to one of the 3 bowls. Using your immersion blender or hand mixer (you may have to take out one of the beaters if using a hand mixer), blend the strawberry mixture until well blended. This will give you your pink strawberry layer.
Next, add the 2 teaspoons of cacao powder to the second bowl and mix well.
For your last bowl, add the vanilla extract and mix well.
You now have your three layers of flavor for your Neapolitan Ice Cream Fat Bombs.
Pour the strawberry mixture evenly into the fat bomb mold. You can pick up the mold and tap it down on your table to help even it all out if you need to.
Freeze for about 20 minutes.
The strawberry layer doesn’t have to be completely frozen, just hardened enough that you can put the next layer over the top without it blending into the first layer.
Next, add the vanilla layer, following the exact same step as above.
Freeze for about 20 minutes.
Lastly, add the chocolate layer and freeze until completely frozen. This should take at least an hour.
Once your Neapolitan Ice Cream Fat Bombs are good to go, you can pop them all out of the molds and store them in an airtight container.
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Keto Neapolitan Ice Cream Fat Bombs
Ingredients
½ cup coconut oil
½ cup unsalted butter (softened)
4 oz cream cheese (softened)
2 tbsp Stevia
1 cup cool whip
2 large strawberries
2 tsp cacao powder
1 tsp vanilla extract
Instructions
- In a bowl, combine the coconut oil, butter (softened), cream cheese, stevia and cool whip. Mix until well mixed and you have a creamy texture. You can do this with an immersion blender or hand mixer.
- Divide the mixture evenly into 3 bowls.
- Crush the strawberries with a fork and add them to one of the 3 bowls. Using your immersion blender or hand mixer (you may have to take out one of the beaters if using a hand mixer), blend the strawberry mixture until well blended. This will give you your pink strawberry layer.
- Next, add the 2 teaspoons of cacao powder to the second bowl and mix well.
- For your last bowl, add the vanilla extract and mix well. – You now have your three layers of flavor for your Neapolitan Ice Cream Fat Bombs.
- Pour the strawberry mixture evenly into the fat bomb mold. You can pick up the mold and tap it down on your table to help even it all out if you need to.
- Freeze for about 20 minutes.
- The strawberry layer doesn’t have to be completely frozen, just hardened enough that you can put the next layer over the top without it blending into the first layer.
- Next, add the vanilla layer, following the exact same step as above.
- Freeze for about 20 minutes.
- Lastly, add the chocolate layer and freeze until completely frozen. This should take at least an hour.
- Once your Neapolitan Ice Cream Fat Bombs are good to go, you can pop them all out of the molds and store them in an airtight container.
Nutrition information is provided as a courtesy using Nutrifox and can vary depending on individual brands used.
