Fine Desserts

Neapolitan Ice Cream (No Machine)

4.8 from 5 votes
Easily make Homemade Neapolitan Ice Cream with my Two Ingredient, No Machine Ice Cream recipe and ripples of strawberry, chocolate and vanilla.
No Machine Neapolitan Ice Cream - so easy to make this delicious Homemade Summer treat.

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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Neapolitan Ice Cream (No Machine)

4.8 from 5 votes
Easily make Homemade Neapolitan Ice Cream with my Two Ingredient, No Machine Ice Cream recipe and ripples of strawberry, chocolate and vanilla.
Author: Gemma Stafford
Servings: 2 pints
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Easily make Homemade Neapolitan Ice Cream with my Two Ingredient, No Machine Ice Cream recipe and ripples of strawberry, chocolate and vanilla.
Author: Gemma Stafford
Servings: 2 pints

Ingredients

  • 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

Instructions

  • First melt your chocolate in a microwavable bowl or over a bain marie then set aside to cool.
  • Place sweetened condensed milk in the fridge to keep cold.
  • Beat cold heavy cream on medium in a stand mixer fitted with the whisk attachment (or using a hand mixer) until stiff peaks form.
  • Turn down the speed a little and pour the condensed milk into the whipped cream then stir in vanilla extract.
  • Then, turn up the machine speed again and whip until your mixture is thick and to stiff peaks.
  • 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.
  • 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.
  • Freeze your ice cream for at least 6 hours or overnight before scooping and serving.

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Comments & Reviews

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Tania
Guest
Tania
2 months ago

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?

Terryann
Member
Terryann
1 year ago

Gemma, 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… Read more »

Momina
Guest
Momina
1 year ago

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

Phenomenauts
Member
Phenomenauts
1 year ago

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!

sharonlnorris
Member
sharonlnorris
1 year ago

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 … !!

Mbali
Guest
Mbali
1 year ago

Thanks a mili .Your recipes are amazing : )

Eunice
Guest
2 years ago

what can be used instead of cream

Lesha
Guest
Lesha
2 years ago

Can i use heavy cream

olwethuakande
Member
olwethuakande
2 years ago

I love your ice cream recipes

Philippa
Guest
Philippa
2 years ago

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… Read more »

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Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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