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No Machine Neapolitan Ice Cream - so easy to make this delicious Homemade Summer treat.

Neapolitan Ice Cream (No Machine)

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Hi Bold Bakers!

If there’s one thing I bet you never thought you’d easily make at home, it’s Neapolitan Ice Cream! Well, my recipe is as easy as 1, 2, 3… literally! This new ice cream flavor is no joke! If you’ve ever had trouble deciding between what I refer to as “the holy trinity” – chocolate, vanilla and strawberry, you will fall in love with this flavor. To me this really is the ice cream equivalent of having my cake and eating it too.

First off, have you tried my Two Ingredient, Homemade Ice Cream without a Machine recipe? You simply whip up cream and condensed milk to create this amazing ice cream base without the need for an ice cream machine. You know that saying, “If it sounds too good to be true then it probably is…” Well, in this case, it is that simple and it tastes that good. I have made almost 100 flavors from this two ingredient base including Lemon Meringue Pie, Mint Chocolate Chip and even my favorite flavors of Ben & Jerry’s Ice Cream. You can probably tell by now that is a very versatile Ice Cream.

Americans really know what they’re doing when it comes to ice cream, creating so many over the top flavors that include everything from chocolate to peanut butter to pretzel! But the truth is I really love this traditional way of wrapping everyone’s favorites into one! Having been popular in America since the 1890s, this flavor not only tastes beyond delicious but looks beautiful as it’s streaked throughout with equal parts white, pink and rich brown.

The “pink” or sweet and tangy strawberry stripe is made by adding fresh strawberry puree to my two ingredient ice cream recipe. The Vanilla comes from fragrant and sweet vanilla extract, one of my all time favorite flavorings. Lastly the deeply chocolatey stripe is created by adding rich melted chocolate to my classic vanilla base.

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The result is dessert heaven! No more standing in front of the freezer deliberating over which flavor to indulge in, the answer is my homemade neapolitan ice cream!

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4.8 from 5 votes
No Machine Neapolitan Ice Cream - so easy to make this delicious Homemade Summer treat.
Neapolitan Ice Cream (No Machine)
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 2 pints
Author: Gemma Stafford
  • 14 oz (1 Can/ 400ml) sweetened condensed milk (fat-free or regular) cold
  • 2 cups (16oz/450 ml ) whipping cream, cold
  • 1 teaspoons vanilla extract
  • 1/2 cup (21/2oz/75g) pureed frozen strawberries
  • 1/2 cup (30oz/90g) chocolate, melted
  1. First melt your chocolate in a microwavable bowl or over a bain marie then set aside to cool.
  2. Place sweetened condensed milk in the fridge to keep cold.
  3. Beat cold heavy cream on medium in a stand mixer fitted with the whisk attachment (or using a hand mixer) until stiff peaks form.
  4. Turn down the speed a little and pour the condensed milk into the whipped cream then stir in vanilla extract.
  5. Then, turn up the machine speed again and whip until your mixture is thick and to stiff peaks.
  6. Now that you have your ice cream base evenly divide it into 3 separate bowls. Add the strawberry puree to one bowl and fold until evenly combined. To the next blow add in your melted chocolate fold until evenly combined.
  7. To create the classic tri-color neapolitan look fill up the container of your choice by scooping a little of each flavor at a time, alternating between chocolate, vanilla and strawberry until you've used all of each flavor.
  8. Freeze your ice cream for at least 6 hours or overnight before scooping and serving.


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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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  1. Tania on September 15, 2019 at 2:23 am

    Hello Gemma,
    Can i use cream skimmed over milk ( called Malayi in India, it is made by boiling the milk, and then allowed to cool. Then a thick yellowish layer of fat forms on the surface, which is skimmed off.) instead of heavy cream?
    Also can a combination of milk and butter can be used as heavy cream?

    • Gemma Stafford on September 15, 2019 at 10:52 am

      Hi Tania. I suppose you can but know that the texture and flavor will be affected. Without eat, the ice cream would turn out closer to a sorbet than ice cream.

  2. Terryann on July 11, 2018 at 12:51 pm

    Just wanted to say hello, I just discovered you and I’m in awe!! Your recipes are spot on. I’m so glad that I found you, your explanations are so easy to understand I would love to spend a day with you. My mom and grandma are from Italy and they were both unbelievable cooks, I’m thankful that I learned at an early age to love cooking and baking as a matter of fact my middle son just started as head chef in a nearby restaurant (I’m kinda proud of him…ya think?) I’m just glad their are people in the world who love to share Thank you Gemma.

    • Gemma Stafford on July 12, 2018 at 3:27 am

      Hi Terryann,
      I bet you are proud as punch of your son! So very well done to you, good job getting him to that place in his life.
      Italians really know how to cook, they do it together, as a family, and it is wonderful, lucky you to have that influence in your life.
      Thank you for your kind words and for being in touch,
      Gemma 🙂

  3. Momina on June 8, 2018 at 6:50 am

    If i want to make mango one then how much mango puree should i add?

    • Gemma Stafford on June 8, 2018 at 3:16 pm

      Hi, that would be such a nice flavor, I would add 1/2 cup of pureed mango. Enjoy!

  4. Phenomenauts on April 21, 2018 at 9:59 am

    Hello Gemma!

    Been making your ice creams and everyone at home is loving them!

    Had a craving for simple chocolate ice cream and couldn’t find the quantities anywhere. Should I use melted chocolate or cocoa powder? If Im using 2 cups of the base, how much chocolate/cocoa should I use?

    Looking forward to hearing from you!

    • Gemma Stafford on April 22, 2018 at 4:38 am

      Hi there,
      We will be getting to this soon!
      Cocoa, with a touch of grated chocolate will be good for this. It will balance the sweetness of the recipe too. You can add it straight to the base, in powdered form, or dissolve it in a little of the cream, which has been slightly warmed. Use 4 – 6 teaspoons, sieved for best results, and for your taste. Add a little grated semi sweet chocolate to this too, for a real double chocolate flavor.
      Thank you for being in touch,
      Gemma 🙂

      • Phenomenauts on April 23, 2018 at 12:02 pm

        Thank you! Tried it with both chocolate and cocoa and it was great! I also had a question about the Nutella one. I tried it and it wouldn’t set. I left it in the freezer for two nights and it had the consistency of just really really cold mousse. Any ideas on how I can fix that?

        • Gemma Stafford on April 24, 2018 at 2:25 am

          Hi there,
          Can you tell me which recipe this was?
          Nutella tends to be difficult to freeze on its’ own, but usually when blended with other ingredients it will work well.
          Let me know which recipe, I will try to figure it out,
          Gemma 🙂

          • Phenomenauts on April 28, 2018 at 5:09 am

            The no-Churn Nutella Ice cream from your homemade-ice-cream-party. I tried to get it to set but it didnt have the same consistency and texture as the rest.

            Waiting for your response!

            • Gemma Stafford on April 28, 2018 at 4:54 pm

              Hum, is it too soft? and not freezing?

              the Nutella does make this particular flavor a little softer then others as the Nutella you have to add doesn’t freeze hard.

              Hope this helps,

  5. Sharon Norris on March 17, 2018 at 8:57 pm

    I just discovered you last week! I’ve already tried your homemade cream cheese — which is fabulous (I made it herb and garlic) — and I can’t wait to make your ice cream! But first I’ll make the condensed milk. Thank you so much!! Love your videos, you explain everything so well. And those mug meals … !!

    • Gemma Stafford on March 18, 2018 at 5:53 pm

      Hi Sharon,

      Welcome to the community. Really glad you like my recipes.

      Let me know if you need any help.


  6. Mbali on January 8, 2018 at 4:52 am

    Thanks a mili .Your recipes are amazing : )

  7. Eunice on November 19, 2017 at 5:45 am

    what can be used instead of cream

    • Gemma Stafford on November 19, 2017 at 9:08 am

      Hi Eunice,
      Cream is essential for this recipe, sorry.
      Fresh dairy cream, 35% fat content plus.
      Gemma 🙂

  8. Lesha on October 20, 2017 at 2:18 pm

    Can i use heavy cream

    • Gemma Stafford on October 20, 2017 at 5:42 pm

      yes that will work great 🙂

  9. olwethuakande on September 22, 2017 at 6:48 am

    I love your ice cream recipes

    • Gemma Stafford on September 23, 2017 at 8:02 am

      thank you so much 🙂


  10. Philippa on September 11, 2017 at 8:40 pm

    Gemma, thank you for suggesting frozen strawberries for ice cream. I used an immersion blender because my food processor quit working. I had to let the berries thaw a bit because the immersion blender does not work well on frozen foods. However, the ice cream came out very well. It even converted my friend, who was a strawberry ice cream hater, into a strawberry ice cream lover. 🙂 My friend enjoyed crumbling Oreos into a dish before scooping the strawberry ice cream on top.
    I did one other thing differently in that I used a few drops of vanilla extract and about a teaspoon of strawberry extract; this was an experiment.
    Next on my list is to make Neapolitan ice cream with your recipe.
    Thank you!

    • Gemma Stafford on September 12, 2017 at 6:21 am

      that’s great! Happy Baking,


  11. Danielle on August 24, 2017 at 6:23 pm

    For the strawberry flavor, what do I have to do differently when using fresh strawberries??

    • Gemma Stafford on August 25, 2017 at 2:12 pm

      no it will work the exact same, no difference at all 🙂

      • Danielle on August 25, 2017 at 2:40 pm

        Ok, thanks

  12. Rochelle on July 31, 2017 at 10:46 am

    Hey!! I am from a small town where we had orange pineapple ice cream. Any suggestions on how I could make this using your 2 ingredient recipe?

    • Gemma Stafford on August 1, 2017 at 2:24 am

      Hi Rochelle,
      Incorporating a ‘watery’ ingredient into an no machine ice cream is very difficult. Water (fruit juice) will form ice crystals, and will need to be churned.
      I would add the zest of a well washed orange. For the pineapple what will help will be freezing the pineapple chunks, blitz this in a food processor, (fresh pineapple for flavor) then fold this into the base. Freezing the pineapple will suspend the ice crystals, and hold the flavor.
      This will be an experiment for you, I would like to hear how it works for you,
      Gemma 🙂

  13. Philippa on June 28, 2017 at 4:08 pm

    Gemma, have you ever used extracts as ice cream flavorings? Of course you use vanilla extract, but I was wondering about different fruit-flavored extracts and such. I saw some on the Internet and wondered if they would make good ice cream.
    Thank you for making this the happiest site I visit!

    • Gemma Stafford on July 2, 2017 at 5:06 am

      Hi Philippa,
      Yes, I have used my homemade mint extract for ice cream with chocolate. Coffee is a great favorite too, and cocoa works very well. You need to add things which balance the sweetness in the ice cream, so think about this. you can experiment by using a few extracts in one batch, stored in individual portions, this will work1
      Gemma 🙂

  14. Barbara Binstock on June 28, 2017 at 4:14 am

    Can I use coconut cream instead of whipping cream for a non-dairy ice cream?

  15. Barbara Binstock on June 28, 2017 at 4:12 am

    Can I use coconut cream (95% fat) instead of dairy whipping cream? I want to make a non-dairy ice cream. I plan to make your recipe for the sweetened condensed milk with coconut cream.

  16. Mila on June 23, 2017 at 11:46 pm

    Me again! forgot to ask you how long will the 2 ingredient ice cream keep in the freezer?
    Thinking of making a large batch to last the summer.

    • Gemma Stafford on June 26, 2017 at 12:23 pm

      it will keep in the freezer for 8 weeks. 🙂

  17. Alisya on June 21, 2017 at 11:04 pm

    Hi Gemma, can I make a Chocolate ice cream with a cocoa powder?

    • Gemma Stafford on June 22, 2017 at 1:29 am

      Hi Alisya,
      Yes, you certainly can. You can blend the cocoa with a little hot water, about 4 – 6 teaspoons should do it. Use as little hot water as you need and add to the mix when you are adding in the condensed milk. This will also balance the sweetness of the condensed milk. Give it a try,
      Gemma 🙂

      • Alisya on June 22, 2017 at 2:48 am

        Oke Gemma.. Thanks for your recipe..
        I Will try it.. I hope it Will be nice ice cream..
        I like your e..It’s amazing ?

  18. hrishita on June 12, 2017 at 12:27 am

    Gemma, can you make a macaroon recipe? And can it be a no bake?

  19. carrol12 on June 8, 2017 at 2:27 pm

    Hi Gemma, How are you ? My oreopolitan ice cream was delicious . I took your advice and documented it for future use. I bought unsweetened baking chocolate tried to make Neapolitan ice cream when I mixed the room temperature chocolate to the base it hardened ,what did I do wrong that caused that ?

    • Gemma Stafford on June 9, 2017 at 2:59 am

      Hi there,
      Chocolate will return to its hardened state when added to cold ingredients!
      It is best to use cocoa, as I do for this. If you use real chocolate you will need to make a sauce with it, using a little of the cream from the recipe, warm it, as in ganache, and add it like this. There is a ganache recipe here on my website. Do not add any more sugar to the recipe. The cocoa tends to balance this!
      Thank you for being with us,
      Gemma 🙂

      • carrol12 on June 9, 2017 at 1:00 pm

        Thank you I will let you know how it turns out.

  20. Demi on June 5, 2017 at 12:20 am

    Hi Gemma,

    What kind of chocolate do you recommend for this ice cream? Based on the color it seems like you’re using a dark chocolate, is that necessary to get a strong flavor?

    • Gemma Stafford on June 5, 2017 at 5:41 am

      Hi Demi,
      Yes, it is really important, in order to get a good flavor. I use a semi sweet one, which has 70% ish cocoa solids. A cocoa powder, which is natural will do this too, a little different but it should give a good chocolate flavor,
      Gemma 🙂

  21. carrol12 on June 4, 2017 at 3:12 pm

    Hi Gemma ,
    Happy Sunday to you , I made this recipes this morning instead of using chocolate I used crumbled oreo i did not have chocolate so lets see how that will turn out , it has been 3 hrs now , will wait another hour for the result I think should call this oreo-politan icecream

    • Gemma Stafford on June 4, 2017 at 9:35 pm

      Hi Carrol,

      Happy Sunday to you too. That sounds absolutely delicious! write that down so you don’t forget it.


  22. Felicia on May 27, 2017 at 8:28 pm

    Help! My ice cream base is too thin and it’s not getting thicker 🙁 i whipped the whipping cream till stiff peaks formed and then after i added the condensed milk it got a lot thinner. (I used sweetened full cream condensed milk). What has gone wrong and is there any way i cam salvage it?

    • Gemma Stafford on May 29, 2017 at 2:22 am

      Hi Felicia,
      the problem is with your cream!
      I use heavy, fresh dairy cream for this recipe. This is cream, which is a natural part of cow’s milk. It is a fresh product, the full fat version of which is known as Double cream and is 35% – 49.4% (Heavy) fat content. This is the one which will whip up really quickly and hold its’ shape. It must be kept cold, it will spoil in a day or so if stored at room temperature. There is no substitute which will work in my ice cream recipe. In some countries which do not have a dairy industry, and these are generally warmer countries, this product is very hard to come by. Manufactured alternatives, whilst they may be good for some desserts, will not do for this. I am sorry! Gemma 🙂

      • felicia on July 6, 2017 at 12:58 am

        Thank you very much Gemma! I live in a tropical country and as you said it is very difficult to get my hands on the proper ingredients. Anyway, I really enjoy reading your recipes and watching your videos.

        • Gemma Stafford on July 6, 2017 at 1:38 am

          Felicia, it is great to have you here with us, ingredients challenge or not!
          Gemma 🙂

  23. Philippa on May 10, 2017 at 12:35 pm

    I’ve not yet tried your strawberry ice cream recipe. Does the ice cream turn rock hard from the fruit? That happens with other strawberry recipes I tried. I got rock hard ice cream with someone else’s recipe for a combination of pineapple, lime and coconut flavors, very disappointing. If you know how to make reasonably soft ice cream with those flavors together, I would be eager to try it. I am also interested in rose petal ice cream, and violet ice cream. I know you’re very busy, so all these flavor suggestions are for some day, not for right now.
    Your base ice cream recipe is the only one I use. I like it as is, just vanilla, but I also make variations. I made some once when an oatmeal cookie recipe resulted in soft, crumbly cookies that had to be eaten with a spoon. They made perfect ice cream.

    • Gemma Stafford on May 11, 2017 at 1:56 am

      Hi Philippa,
      You make a good point about strawberries, or indeed any high water content fruit in a frozen dessert, it will freeze like ice, and make your ice cream hard.
      To avoid this you can do either of two things, or try both! You can add blitzed frozen strawberries to the partially frozen base, and continue to freeze. What I prefer to do is to make a coulis, push the fresh strawberries, with a touch of fresh lemon juice, through a fine sieve, then swirl this through the base, I like this, as if gives a pop of strong flavor, and balances the sweetness of the base. Hope this helps,
      Gemma 🙂

      • Philippa on May 11, 2017 at 8:48 pm

        I never thought to try frozen berries. Thank you, Gemma. I’ll do that with my next batch.

        Your Website is a bright spot on the Internet. Thank you for all you do.

        • Gemma Stafford on May 12, 2017 at 1:13 am

          Ah! Philippa,
          That is really kind of you, what a lovely thing to say!
          I am happy to have you with us,
          Gemma 🙂

  24. M.komala sai on May 5, 2017 at 12:14 am

    I want to know clearly that how to make chocolate milk shake

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