Neapolitan sliced ice cream

Delicious, neat looking, and a total throw back! Try this banana spin on a classic dessert.

Ingredients:
-1 c almond milk
-2 Tbs corn starch
-1 Tbs tapioca flour
-1/4 tsp xanthan gum
-1/4 c turbanado sugar

– 6 bananas (cut & frozen)
-1/2 c straw berries (cut & frozen)
-1/2 tsp vanilla extract
-1 Tbs cocoa powder
-2-3 Tbs chocolate syrup
-extra almond milk for blending

Directions:
– in a sauce pan, pour the 1 c almond milk, corn starch, tapioca flour, xanthan gum, and sugar.
– heat on medium, stirring continually until thick then remove from heat and set aside

– prepare a loaf pan by placing Saran Wrap on the inside- set aside
– put 1/3 of the frozen bananas 1/3 of the mixture from the sauce pan and the strawberries into your blender. Add a couple tablespoons of almond milk to blend easier
-pour the strawberry blend into the prepared loaf pan and place in the freezer
– rinse the blender then put 1/3 frozen bananas, 1/3 of the sauce pan mixture, and the vanilla extract, plus any almond milk you need to help the bananas to blend
– pour this on top of strawberry mix making the second layer, then put pan back in the freezer,
-put the rest of the bananas, the rest of the mixture from the sauce pan, and the chocolate syrup & coco powder & as much almond milk as you need to blend
– pour this on top of the vanilla layer and place in the freezer
-allow to freeze over night

* let the pan sit on the counter for a few minutes then pull the ice cream out by the Saran Wrap and flipping the pan over if necessary.
– slice with a serrated knife & serve.
Store leftovers wrapped up tight in the freezer.