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Neapolitan Ice Cream

Neapolitan Ice Cream Recipe

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Prep Time 25 minutes
Total Time 25 minutes
Servings: 8 servings
Calories: 326
Ingredients Method Notes

Ingredients
  

  • 2 cups heavy cream, very cold
  • 1 (14 oz) can sweetened condensed milk
  • 2 tsp vanilla extract, divided
  • 3 tbsp unsweetened cocoa powder
  • 1 cup fresh or frozen strawberries, hulled and roughly chopped
  • 2 tbsp granulated sugar
  • 1 tsp lemon juice
  • Pinch of fine sea salt

Method
 

  1. Whip the cold heavy cream in a large bowl until stiff peaks form, about 2 to 3 minutes.
  2. Gently fold in the sweetened condensed milk, 1 tsp vanilla extract, and salt until no streaks remain.
  3. Transfer ⅔ cup of the base into two separate bowls. Stir the cocoa with 2 tbsp hot water to form a paste, then fold into one bowl. Puree the strawberries, sugar, and lemon juice and fold into the second bowl. Stir the remaining 1 tsp vanilla into the large bowl of plain base.
  4. Line a 9x5-inch loaf pan with plastic wrap. Spread the chocolate mixture in an even layer. Freeze 30 minutes until firm.
  5. Spoon the vanilla mixture over the chocolate layer and spread gently. Freeze another 30 minutes until firm.
  6. Dollop the strawberry mixture on top, spread smooth, and swirl the surface with a knife.
  7. Cover tightly and freeze at least 6 hours or overnight until solid.
  8. Unmold, slice with a warm knife, and serve.

Notes

The total hands-on time is about 25 minutes; the rest is freezing. If the ice cream freezes longer than 8 hours, let it sit on the counter for 5 minutes before slicing for the smoothest cut.