Certain frozen treats from the supermarket instantly bring back childhood memories: ice cream sandwiches with soft chocolate wafers, firecracker ice pops that leave blue stains on our mouths, and boxes of Neapolitan ice cream that spark arguments over favorite flavors.
Neapolitan ice cream is a beloved dessert made up of three distinct flavors—vanilla, chocolate, and strawberry—layered together in one container. Its name is believed to come from its origins in Naples, Italy. Immigrants from this region brought their ice cream-making skills to the U.S., with spumoni (a mix of pistachio, cherry, and chocolate) likely being the first Neapolitan-style ice cream they created.
While there are variations that represent the colors of the Italian flag, the classic combination of chocolate, vanilla, and strawberry has become the norm.
Dutch-processed cocoa powder works best for this recipe, but both Dutch-processed and natural cocoa will do the job.
Gather all ingredients.
In a medium bowl, mix the milk and sugar, whisking until dissolved.
Stir in the heavy cream and vanilla extract.
Churn according to the manufacturer’s instructions, about 20 to 25 minutes.
Spoon one-third of the churned vanilla ice cream into a freezer-safe container, spreading it evenly. Cover and freeze.
In a large bowl, mix another third of the churned ice cream with cocoa powder.
Spread the chocolate layer over the vanilla layer, then return to the freezer.
Mix the remaining churned ice cream with the strawberry topping, adding food coloring for a deeper pink if desired.
Spread the strawberry layer over the chocolate, cover, and freeze for at least 2 hours to firm up. Scoop and enjoy!
Servings 13
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
To make homemade ice cream, work quickly and freeze the churned product right away. Use chilled metal bowls for mixing in the cocoa powder and strawberry topping to keep everything cold. Be sure to use strawberry topping instead of syrup; if you can't find topping, strawberry jam works too—just chop it coarsely to avoid large fruit chunks.
Churning time can vary from 20 minutes to an hour depending on your ice cream maker, so consult the manual for details.
You can layer the vanilla, chocolate, and strawberry ice cream in a loaf pan lined with plastic wrap. To serve, simply lift out the ice cream and slice vertically.
Homemade ice cream can be stored in the freezer for 2 to 3 months. Press a piece of plastic wrap against the surface of the ice cream to prevent ice crystals from forming.
