Neapolitan Ice Cream (No Machine)
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.
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.
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