This will be your base for all three flavors.
Step 3 – Divide and Flavor the Mixtures
Vanilla Layer: Take one-third of the mixture, add the vanilla bean paste, and stir until smooth.
Chocolate Layer: Mix cocoa powder with a spoon of warm water to form a paste, then stir into another third of the mixture. Add the melted chocolate and fold until fully combined.
Strawberry Layer: Gently fold the chilled strawberry puree into the last portion until creamy and pink.
Step 4 – Layer the Ice Cream
Line a loaf pan (or airtight container) with parchment paper or plastic wrap.
Spread the vanilla layer evenly across the bottom. Smooth it with a spatula.
Gently add the chocolate layer on top, smoothing it carefully.
Finish with the strawberry layer.
Cover the pan with cling film or a lid to prevent ice crystals.
Step 5 – Freeze
Place in the freezer for at least 6–8 hours, or overnight for best results.
For clean slices, dip a knife in hot water before cutting.
Serving Ideas
Slice into thick squares to show off the beautiful layers.
Serve with fresh strawberries, chocolate shavings, or crushed wafers on the side.
Perfect with cones, wafers, or even sandwiched between two cookies.
Tips for Best Results
Always use cold cream for whipping, as it whips faster and stays stable.
For a richer taste, you can replace part of the condensed milk with sweetened strawberry syrup for the strawberry layer.
If you like firmer flavors, double the cocoa for the chocolate or add more strawberry puree.
Store in the freezer for up to 2 weeks, but cover well to prevent freezer burn.
This homemade Neapolitan Ice Cream is creamy, smooth, and layered with the perfect balance of flavors. It looks stunning, tastes nostalgic, and will definitely keep readers hooked—perfect for Google-friendly long recipes.
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