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Two scoops of Neapolitan Ice Cream—chocolate, vanilla, and strawberry—in a glass dish with a rolled wafer cookie.

Neapolitan Ice Cream

Neapolitan Ice Cream is the ultimate no-fuss dessert—you get vanilla, chocolate, and strawberry all in one without needing an ice cream maker or any churning. With just a few bowls, simple ingredients, and some chilling time, you’ll have a colorful, creamy treat that’s always a hit. It’s easy to make ahead and stores well in the freezer, so you can keep it ready for summer cookouts, family dinners, or anytime you need something cold and fun.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Freezing time: 5 hours
Total Time: 5 hours 35 minutes
Course: Dessert
Cuisine: Italian
Keyword: Neapolitan Ice Cream
Servings: 6
Calories: 496kcal

Equipment

Ingredients

US Customary - Metric

Instructions

  • In a large bowl, use a hand mixer to whip the heavy cream until stiff peaks form.
    2 cups heavy whipping cream
  • Gently fold in the sweetened condensed milk, vanilla extract, and salt until well combined. Set aside.
    14 ounces sweetened condensed milk, 2 teaspoons vanilla extract, ¼ teaspoon salt
  • Split the mixture evenly into three separate bowls. Leave one bowl plain for the vanilla layer. Mix the cocoa powder into the second bowl for the chocolate layer.
    2 tablespoons cocoa powder
  • Stir the strawberry purée into the third bowl, adding a few drops of red food coloring if you want a brighter pink hue.
    ½ cup strawberry puree, Red food coloring
  • Using cake cardboard or strips of parchment paper as dividers, layer the chocolate, vanilla, and strawberry mixtures side by side in a loaf pan.
  • Cover tightly with plastic wrap and freeze for at least 5 hours, or overnight, until firm.
  • Once frozen solid, remove the dividers. Gently press the three sections together with a flat surface to seal the layers.

Notes

  • Cold Cream Whips Best: Chill your heavy cream before you whip it. Cold cream whips faster and gives you a sturdier, fluffier base.
  • Be Gentle When Folding: Carefully fold in the sweetened condensed milk to avoid losing the air you whipped into the cream.
  • Use Good Cocoa Powder: A high-quality unsweetened cocoa powder makes the chocolate flavor deeper and more satisfying.
  • Fresh Strawberry Puree Tastes Brighter: Blend fresh strawberries instead of using jarred sauce. It gives the strawberry layer a fresher, more natural flavor.
  • Dividers Make Cleaner Layers: Using strips of parchment or cardboard keeps the flavors neatly separated while freezing, so your ice cream looks as good as it tastes.
  • Wrap It Well Before Freezing: Cover the surface with plastic wrap to prevent ice crystals from forming and keep the texture creamy.
  • Freeze Overnight for Best Results: Giving it a full overnight freeze makes sure the layers are solid enough to slice cleanly without blending together.
  • Flip for Cleaner Layers: To make removing the dividers easier and protect the layers from breaking, place a flat surface over the pan, flip the ice cream out, and peel off the parchment before gently removing the dividers.

Nutrition

Calories: 496kcal | Carbohydrates: 41g | Protein: 8g | Fat: 35g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 112mg | Sodium: 203mg | Potassium: 378mg | Fiber: 1g | Sugar: 39g | Vitamin A: 1345IU | Vitamin C: 14mg | Calcium: 246mg | Iron: 1mg
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