Neapolitan Ice Cream
This no-churn, egg-free, Neapolitan ice cream recipe can be made without an ice cream maker and is a delicious triple layered dessert that the whole family will love!
Ingredients
Cream Mixture
- 6 cups whipping cream plain, un-whipped
Strawberry Flavor Concentrate
- 2 lbs strawberries hulled and quartered
- 1 tablespoon white sugar
- 1 teaspoon vanilla extract
- 1 can sweetened condensed milk 13 oz
Chocolate Flavor Concentrate
- 3 tablespoons unsweetened cocoa powder
- 1 can sweetened condensed milk 13 oz
- 2 teaspoon vanilla extract
- 1/4 teaspoon sea salt
Vanilla Flavor Concentrate
- 1 can sweetened condensed milk 13 oz
- 2 teaspoons vanilla extract
- 1/4 teaspoon sea salt
Instructions
Cream Mixture
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Add 6 cups cream to a very large bowl. Use electric beater or hand held blender and while until stiff peaks form. Cover and refrigerate the cream base until needed.
Strawberry Flavor Concentrate
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Preheat the oven to 325F. Add strawberries and sugar on baking tray and toss to coat strawberries with sugar
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Roast for 30 minutes, rotating tray at the 15 minute mark to toss strawberries.
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Remove strawberries from oven and scrape strawberries into a bowl.
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Add condensed milk and vanilla to strawberries and beat well with immersion blender to make strawberry base. Refrigerate until needed.
Chocolate Flavor Concentrate
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Combine unsweetened cocoa powder, sweetened condensed milk, vanilla extract and sea salt in a bowl with an immersion blender. Refrigerate until needed.
Vanilla Flavor Concentrate
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Combine sweetened condensed milk, vanilla extract, and salt in a bowl with an immersion blender.Refrigerate until needed.
Combine Cream Mixture with Flavor Concentrates
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Remove concentrates from refrigerator and have three separate bowls or containers ready, one for each flavor.
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Combine by gently folding in 1/3 of the cream mixture with the chocolate concentrate, 1/3 of the cream mixture with the vanilla concentrate, and 1/3 of the cream with the strawberry concentrate.
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Once you have combined each flavor concentrate with cream you are ready to make your layers. Keep ice cream mixtures covered and chilled until it is time to freeze.
Assembling Layers
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Line two 8 inch loaf pans with plastic wrap. This makes it easier to remove the ice cream from the pan later on.
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Divide and pour the chocolate ice cream mixture between the two lined loaf pans.
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Cover and freeze the chocolate layer of ice cream until they are frozen enough to pour the next layer without too much mixing*. Depending on your freezer that could be between 1-4 hours.
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Once the chocolate layer has had time to freeze, divide and pour the vanilla ice cream mixture between the two lined loaf pans. Cover and freeze the ice cream layers until they are frozen enough to pour the final layer without too much mixing, about 1-4 hours.
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Divide and pour the strawberry ice cream mixture between the two lined loaf pan. Cover and freeze the ice cream layers until fully frozen. After the final layer is poured I like to freeze the ice cream overnight for best results, but at minimum 5 hours.
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When the ice cream is fully frozen and you are ready to serve, remove from freezer and turn ice cream block onto a cutting board.
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At this point you may want to allow ice cream to thaw and soften for 2 to 5 minutes so it is easier to cut.
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Using a large knife carefully cut the ice cream into slice and serve!
Recipe Video
Recipe Notes
*If you don’t mind the look of a little bit of mixing between the layer then less time in the freezer is okay. If you want a very distinct and clean line between each layer than freeze until layer is very firm before adding the next layer.
Serving size is 1/10th of loaf pan; there are 20 servings total.
Any nutritional information on RainbowDelicious.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. The nutritional labels are a product of online calculators such as (but not limited to) Verywellfit.com Although RainbowDelicious.com attempts to provide accurate nutritional information, these figures should be considered only as estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe.