Neapolitan Ice Cream (No Machine) brings together the classic trio of chocolate, vanilla, and strawberry in one creamy, dreamy dessert. With just 40 minutes from start to finish, this recipe is a breeze to make, requiring no special equipment. The velvety texture of each layer melts perfectly on your tongue, offering a delightful contrast of rich cocoa, smooth vanilla, and fruity strawberry. It’s a nostalgic treat that’s as fun to create as it is to savor.
This homemade version lets you control the quality of ingredients, ensuring every bite is fresh and flavorful. The 20-minute prep time is a small investment for a dessert that’s sure to impress. Whether you’re serving it at a summer gathering or enjoying it solo, this ice cream is a crowd-pleaser. Its vibrant layers and indulgent taste make it a dessert that’s both visually stunning and utterly satisfying.
Ingredients for Neapolitan Ice Cream (No Machine)
- 14 oz (1 Can/ 400ml) sweetened condensed milk (fat-free or regular, keep cold)
- 2 cups (16oz/450 ml) whipping cream, cold
- 1 teaspoon vanilla extract
- 1/2 cup (2 1/2 oz/75g) pureed frozen strawberries
- 1/2 cup (3 oz/90g) chocolate, melted (use dark, milk, or semi-sweet based on preference)
Step-by-Step Instructions
- Melt the chocolate: In a microwavable bowl or over a bain marie, melt the chocolate. Set aside to cool.
- Chill the condensed milk: Place the sweetened condensed milk in the fridge to keep it cold.
- Whip the cream: In a stand mixer fitted with the whisk attachment (or using a hand mixer), beat the cold whipping cream on medium speed until stiff peaks form.
- Combine condensed milk and vanilla: Reduce the mixer speed and pour the chilled condensed milk into the whipped cream. Add the vanilla extract and mix until combined.
- Whip to stiff peaks: Increase the mixer speed and whip the mixture until it becomes thick and reaches stiff peaks again.
- Divide the base: Evenly divide the ice cream base into 3 separate bowls.
- Add flavors:
- Fold the strawberry puree into one bowl until evenly combined.
- Fold the melted chocolate into the second bowl until evenly combined.
- Leave the third bowl as vanilla.
- Layer the ice cream: In a container of your choice, scoop a little of each flavor at a time, alternating between chocolate, vanilla, and strawberry to create the classic tri-color Neapolitan look. Repeat until all the flavors are used.
- Freeze: Cover the container and freeze the ice cream for at least 6 hours or overnight.
- Serve: Scoop and enjoy your homemade Neapolitan ice cream!
Perfect Pairings: Sauce and Topping Ideas
Elevate your Neapolitan ice cream with a drizzle of chocolate ganache or a spoonful of caramel sauce. For a fruity twist, add a dollop of raspberry coulis or fresh sliced strawberries. Crushed waffle cones or sprinkles can add a fun, crunchy texture to each scoop.
Serve It Up: Creative Serving Suggestions
For a nostalgic treat, serve your Neapolitan ice cream in classic sundae glasses with a cherry on top. Alternatively, layer it between warm brownies or cookies for an indulgent ice cream sandwich. If you’re hosting, consider scooping it into mini waffle bowls for a cute, bite-sized dessert.
Keep It Fresh: Storage and Reheating Tips
Store your ice cream in an airtight container with a piece of parchment paper pressed onto the surface to prevent ice crystals. It will keep well in the freezer for up to 2 weeks. If it hardens too much, let it sit at room temperature for 5-10 minutes before scooping for the perfect consistency.
Mix It Up: Recipe Variations to Try
Swap out the strawberry puree for mango puree or raspberry jam for a different fruity flavor. For a nutty twist, fold in crushed hazelnuts or peanut butter swirls into the chocolate layer. You can also experiment with mint extract or coffee powder for a unique vanilla variation.
Quick Tips: Time-Saving Hacks
To speed up the process, use pre-made strawberry puree or store-bought chocolate sauce instead of making your own. If you’re short on time, freeze the ice cream in individual portions for quicker serving. For an even faster chill, place your mixing bowl and whisk in the freezer for 10 minutes before whipping the cream.
Neapolitan Ice Cream (No Machine)
Ingredients
- 14 oz 1 Can/ 400ml sweetened condensed milk (fat-free or regular) cold
- 2 cups 16oz/450 ml whipping cream, cold
- 1 teaspoons vanilla extract
- 1/2 cup 21/2oz/75g pureed frozen strawberries
- 1/2 cup 30oz/90g chocolate, melted
Instructions
- First melt your chocolate in a microwavable bowl or over a bain marie then set aside to cool.
- Place sweetened condensed milk in the fridge to keep cold.
- Beat cold heavy cream on medium in a stand mixer fitted with the whisk attachment (or using a hand mixer) until stiff peaks form.
- Turn down the speed a little and pour the condensed milk into the whipped cream then stir in vanilla extract.
- Then, turn up the machine speed again and whip until your mixture is thick and to stiff peaks.
- Now that you have your ice cream base evenly divide it into 3 separate bowls.
- Add the strawberry puree to one bowl and fold until evenly combined.
- To the next blow add in your melted chocolate fold until evenly combined.
- To create the classic tri-color neapolitan look fill up the container of your choice by scooping a little of each flavor at a time, alternating between chocolate, vanilla and strawberry until you’ve used all of each flavor.
- Freeze your ice cream for at least 6 hours or overnight before scooping and serving.
