Line the bottom and sizes of a 9"x5" loaf pan with parchment paper. (This is the larger size of the two standard loaf pan sizes.)

Make the ice cream base. In a blender or food processor add the non-dairy milk, nut butter, maple syrup, and applesauce. Blend until smooth.

Make the flavors. Divide the batter into thirds. Leave ⅓ of the batter in the blender and transfer the remaining ⅔ into two separate medium-sized bowls. Whisk the vanilla into one bowl. Whisk the cocoa powder and espresso powder into the second bowl. Add the strawberries to the mixture in the blender and blend until smooth.

Pour the vanilla ice cream into the prepared loaf pan. Place the pan in the freezer and freeze until firm to the touch (about 1 hour). The mixture does not need to be completely solid, just solid enough so the next flavor doesn't mix. To speed up the freezing process, place the bowls of chocolate and strawberry ice cream in the freezer so they can start to freeze while the vanilla sets in the loaf pan.

When the vanilla layer is firm, add the chocolate ice cream. Return the pan to the freezer and freeze again until the chocolate layer is firm to the touch (about 30 minutes if the chocolate ice cream was in the freezer while the vanilla was freezing.)

When the chocolate layer is firm, add the strawberry layer. Return the pan to the freezer and freeze again until the strawberry layer is firm to the touch (about 30 minutes if the strawberry ice cream was in the freezer while the other layers were freezing.)

When ready to eat, take the pan out of the freezer. Using the parchment paper to help, remove the ice cream from the pan. Let the ice cream thaw for 10-15 minutes before slicing. Store leftovers in the freezer. Enjoy!