|nutritional information (per serving)|
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|Servings: 12 to 14|
|amount per serving|
|% Daily Value*|
|Saturated Fat 13g||64%|
|31 mg||1 %|
|dietary fiber 0g||1 %|
|Total sugar 21g|
|Vitamin C 1 mg||5%|
|Calcium 75 mg||6%|
|Iron 1 mg||3%|
|Potassium 102 mg||2%|
|*The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice.|
(Nutritional information is calculated using an ingredient database and should be considered an estimate.)
A classic favorite, Neapolitan ice cream consists of three different flavors, typically vanilla, chocolate, and strawberry, layered in one container.
The name goes back to the dessert's suspected origin in Naples, Italy. Immigrants from this region brought their expertise in frozen desserts to the United States, and Spumoni may have been the first Neapolitan-style ice cream here in the United States.
Other variations might have consisted of flavors in three layers representing the colors green, white and red of the Italian flag. Today, it's likely that the chocolate, vanilla, and strawberry-flavored layers have become the standard, as they are the top three most popular ice cream flavors in the US.
“The Neapolitan ice cream is delicious and the recipe is easy to make and freeze. Mine took about 6 to 7 hours to freeze solid, so it's best to make it early in the morning or a day in advance. I used an 11.75 ounce glass of strawberry ice cream to top the strawberry layer. – Diana Rattray
1 1/2 cups whole milk
1 1/4 cups granulated sugar
3 cups whipped cream
1 1/2 teaspoon pure vanilla extract
1/4 Cup unsweetened cocoa powder
1 Cup strawberry Ice cream toppinglike smuckers
1 teaspoon food coloring, Optional
Gather the ingredients.
In a medium-sized bowl, combine milk and sugar. Stir until the sugar has dissolved.
Stir in the cream and vanilla extract.
Stir according to the manufacturer's directions for about 20 to 25 minutes.
Place 1/3 of the stirred vanilla ice cream in an airtight, freezer-safe container. Spread in an even layer, cover and place in the freezer.
Pour 1/3 of the whipped ice cream into a large bowl. Add the cocoa powder. Stir to combine.
Pour the chocolate layer over the vanilla layer and spread evenly. Back to the freezer.
Place the remaining ice cream in a large bowl. Add the strawberry ice cream topping. Stir to combine. If you want a bolder pink hue, add a few drops of red food coloring.
Spread the strawberry layer evenly over the chocolate layer.
Cover and freeze for at least 2 hours to set. Then scoop and enjoy!
Neapolitan ice cream tips
- When making homemade ice cream, it is always important to work quickly and get the whipped product into the freezer as quickly as possible. When mixing in the cocoa powder and strawberry ice cream topping to make the chocolate and strawberry layers, it helps to use metal bowls that have been placed in the freezer to cool for a few minutes. This keeps the stirred ice cream as cold as possible during this rapid stirring process. Then quickly form layers and cover and immediately place in the freezer to set.
- Be sure to use strawberry topping, not syrup. If you can't find a strawberry topping, you can substitute strawberry jam. Jam will add texture to your strawberry ice cream, but chopping it roughly before adding it to the vanilla ice cream will avoid large chunks of fruit in the ice cream.
- Depending on the manufacturer, making ice cream can take anywhere from 20 minutes to 1 hour. Refer to your ice maker manual for specific times.
Neapolitan ice cream variations
It is also possible to layer the vanilla, chocolate and strawberry ice cream in a loaf pan lined with cling film. To serve, you can then simply remove the plastic wrap from the loaf pan and slice into vertical slices to serve.
Neapolitan Ice Warehouse
Homemade ice cream can be stored in the freezer for up to 2 to 3 months. A piece of plastic wrap pressed firmly to the surface of the ice will prevent ice crystals from forming.
Which cocoa powder should I use for the chocolate ice cream?
Dutch processed is great for this recipe, but Dutch processed or natural also works well.