Homemade Neapolitan Ice Cream – A Perfect Trio of Chocolate, Vanilla & Strawberry
Neapolitan ice cream is a classic combination of three delicious flavors: chocolate, vanilla, and strawberry, layered together in one delightful treat. This homemade version is rich, creamy, and made from scratch using simple ingredients. Perfect for summer days, celebrations, or whenever you crave a nostalgic frozen dessert!
Equipment
- Mixing bowls (large and medium)
- Whisk
- Saucepan
- Ice cream maker (or freezer-safe container for no-churn method)
- Spatula
- Measuring cups and spoons
- Blender or food processor (for strawberry purée)
- Loaf pan or ice cream container
Ingredients
- Base Ice Cream Mixture:
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 1 tablespoon vanilla extract
- 4 large egg yolks
- Chocolate Ice Cream Layer:
- ¼ cup unsweetened cocoa powder
- ¼ cup semi-sweet chocolate melted
- Strawberry Ice Cream Layer:
- 1 cup fresh strawberries hulled and puréed
- 1 tablespoon lemon juice
Instructions
- Step 1: Make the Base Ice Cream Mixture
- In a medium saucepan, heat the heavy cream, milk, and sugar over medium heat, stirring until the sugar dissolves (do not boil).
- In a separate bowl, whisk the egg yolks. Slowly pour in ½ cup of the hot cream mixture, whisking constantly to temper the eggs.
- Gradually pour the egg mixture back into the saucepan, stirring constantly until the mixture thickens slightly (170-175°F / 77-80°C).
- Remove from heat and stir in vanilla extract.
- Strain the mixture through a fine-mesh sieve into a bowl. Divide evenly into three bowls for each flavor.
- Step 2: Prepare Each Flavor
- Chocolate Layer:
- In one bowl, whisk in the cocoa powder and melted chocolate until smooth.
- Strawberry Layer:
- In another bowl, mix the strawberry purée and lemon juice into the base.
- Cover all three mixtures and chill for at least 2 hours (or overnight).
- Step 3: Churn & Layer the Ice Cream
- Churn each flavor separately in an ice cream maker according to the manufacturer's instructions. If using a no-churn method, whip 1 cup of heavy cream until stiff peaks form, then fold in each flavor mixture.
- In a loaf pan, spread the chocolate ice cream evenly on the bottom. Freeze for 30 minutes before adding the vanilla layer. Repeat for the strawberry layer.
- Freeze for at least 6 hours or overnight until firm.
- Step 4: Serve & Enjoy!
- Scoop and serve your delicious homemade Neapolitan ice cream!
Notes
If using a no-churn method, replace the egg yolks with an extra cup of heavy cream.
Fresh or frozen strawberries work, but fresh gives a brighter flavor.
To make slicing easier, dip your ice cream scoop in warm water before scooping.
Store in an airtight container for up to 2 weeks.
Fresh or frozen strawberries work, but fresh gives a brighter flavor.
To make slicing easier, dip your ice cream scoop in warm water before scooping.
Store in an airtight container for up to 2 weeks.