My husband is a huge ice cream fan, that is the reason I don’t just have one ice cream machines but two. we now have an automatic one and a manual one. Therefore, as you can imagine I have made many different flavours of ice cream. However, I had never tried Neapolitan yet it is probably one of my favourites.
So I hunted online for a recipe and couldn’t find one that I liked so I ended up making up my own as I went along…as I thought how hard can it be. I thought it turned out pretty well and my friends must have thought so too as there was none left at the end of the evening…which is always a good sign!
Top Tips :
- Keep in mind that it is a time consuming recipe as each layer needs to set before adding the next one, so start making it a few days in advance and not the morning of the day you want to serve it
- I used a 22cm loaf tin as I wanted it to be sliced like bread when served so you could see the layers, but you can use anything to store the ice cream
- This recipe can easily be doubled, I wouldn’t half it as it makes approximately 2L of ice cream which is a standard amount
- Be very careful when melting chocolate because if it seizes, then you have to throw it out and start again. If you are a little nervous, add a little cream to make a ganache as that is more stable than plain melted chocolate.
- If you do not have an ice cream machine, it will mean that making this recipe is a lot of hard work and to be 100% honest not worth it. Rather visit Dion Wired or somewhere similar and get a basic ice cream machine, I think I paid about R800 for my first one.
- This recipe is a great no-cook ice cream base which you can add anything to, so be creative – I have made lemon meringue, carrot cake, mince pie, to name but a few.
A last note is have fun with it and enjoy every mouthful as it is delicious!
neapolitan ice cream
neapolitan ice cream
Ingredients
- 500ml whipping cream
- 1 tin condensed milk
- 100g good quality milk or dark chocolate, melted
- 1 tbsp cocoa powder
- 2 tsp vanilla paste
- punnet (250g) strawberries
- 2 tbsp castor sugar
ice cream base
chocolate layer
vanilla layer
strawberry layer
Method
- Line a loaf tin with cling film and keep in the freezer. This will help the ice cream to set into the different layers.
- Whip the cream in a stand mixer or with hand beaters till stiff peaks, be careful not to turn it into butter.
- Fold the condensed milk into the whipped cream
- Split the mixture into three bowls, as this is now the base for flavouring
- Keep the ice cream bases you are not using in the fridge and only remove when you need to prepare that layer
- Melt the chocolate either in the microwave (being very careful not to over heat and seize the chocolate) or over a double boiler
- Let the chocolate cool slightly, it must still be melted but closer to room temperature
- Mix the cocoa powder into the ice cream base and then fold in the melted chocolate
- Churn the chocolate ice cream base in an ice cream machine
- When done, add it to the prepared loaf tin and place it in the freezer for at least 2 - 3 hours for that chocolate layer to set
- This is the quickest and easiest layer, mix in the vanilla and churn in an ice cream machine
- Then add on top of the chocolate layer, try and keep the layers as even as possible.
- Again, put in the freezer and leave to set for about 2 - 3 hours
- place the strawberries and the sugar into a food processor or blender and whizz up until it is a smoothie consistency. You could make it chunkier if that is what you prefer
- Fold the strawberry mixture into the ice cream base and churn in an ice cream machine
- Add the final layer to the loaf tin, place back in the freezer and preferably freeze over night
- Remove the loaf tin about 15 minutes before you want to serve it and you might still need to run it under warm water to get the ice cream out in a loaf
- Turn out onto a pretty plate, slice with a sharp warm knife, serve and enjoy!
ice cream base
chocolate layer
vanilla layer
strawberry layer
to serve
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