Keto Neapolitan Ice-Cream

Step 1Start by preparing the vanilla base. Separate the egg whites from the egg yolks. Start whisking the egg whites and add the cream of tartar. As the egg whites thicken, slowly add the powdered Erythritol.

Step 2Whisk until they create stiff peaks. In another bowl, whisk the cream...
If using whipped coconut milk instead of cream, here is a great tutorial that explains how to do it.

Step 3... until soft peaks form when the whisk is removed. Be careful not to over whisk the cream. In a third bowl, mix the egg yolks...

Step 4... with the vanilla extract or vanilla powder. I used a combination of vanilla extract and vanilla bean powder.

Step 5Slowly fold the whisked egg whites into the whipped cream. Then add the egg yolk mixture and gently fold in using a spatula until well combined. Divide the vanilla base into 3 parts. Place two parts into smaller bowls (one for the strawberry layer and one for the chocolate layer).

Step 6Prepare the strawberry layer. Wash the strawberries and cut the green ends off. Place them in a food processor and pulse until smooth.

Step 7Pour the blended strawberries in one of the bowls with the vanilla base and gently fold in using a spatula. Set aside.

Step 8Prepare the chocolate layer. Sift the cocoa powder into the second bowl with the vanilla base and gently fold in using a spatula.

Step 9To assemble the layers: Place the chocolate layer in a loaf pan or a freezer-friendly container and spread gently using a spatula. Top with the vanilla layer, and finally add the strawberry layer.
I started with the thickest layer (chocolate) and used the most liquid layer on top (strawberry). Do not swap the order or the layers will not set well.

Step 10Freeze for at least 3-4 hours or until set. Cut into 8 slices and serve or place back in the freezer and store for up to 3 months.