The Best No-churn Neapolitan Ice Cream
The Best No-Churn Neapolitan Ice Cream (Easy 3-Flavor Recipe)
Homemade no-churn Neapolitan Ice Cream 🍦 I feel like I can’t even express how unbelievable this is 😭🥰 You don’t even need an ice cream maker. I used puréed strawberries for the 🍓 layer and high quality cocoa powder for the creamy 🍫. Someone please make it and tag me. It’s unreal.
Tips for Perfect No-Churn Ice Cream
1. Whip the Cream to Stiff Peaks
The volume and air in your whipped cream is what makes no-churn ice cream fluffy. Whip until firm peaks hold their shape, but stop before it turns grainy or starts to separate.
2. Use Sweetened Condensed Milk for Creaminess
It prevents ice crystals and keeps the texture smooth without an ice cream machine. Don’t substitute with evaporated milk — it won’t set the same way.
3. Layer Flavors Evenly
Spread each flavor (vanilla, strawberry, chocolate) evenly into the loaf pan to mimic the classic Neapolitan look. For clean layers, freeze each one for 15 minutes before adding the next.
4. Cover Well to Avoid Ice Crystals
Press parchment paper or plastic wrap directly onto the surface before freezing, then seal with foil or a lid. This prevents freezer burn and keeps it creamy.
5. Let It Sit Before Scooping
Remove from the freezer 5–10 minutes before serving. This softens the ice cream just enough for clean scoops.
The Best No-Churn Neapolitan Ice Cream (Easy 3-Flavor Recipe)
Ingredients
1 (14 oz) can sweetened condensed milk
2 cups cold heavy whipping cream
(Vanilla)
1 tablespoon vanilla bean paste or extract
(Strawberry)
1/2 lb fresh strawberries, chopped
1/4 cup freeze-dried strawberries, crushed
(Chocolate)
3 tablespoons unsweetened cocoa powder
Directions
In a small saucepan, add chopped strawberries and smash them with a fork just a bit so the juices run. Cook on medium-low heat, stirring every few minutes, for 20-30 minutes until you have a thick purée. Add to a bowl and allow to cool.
In a large very cold bowl, whip the heavy whipping cream until stiff peaks form. Set aside.
Divide the sweetened condensed milk evenly into three separate bowls.
To each bowl, stir in the following:
Vanilla Bowl: Add 1/3 of the whipped cream and the vanilla bean paste. Gently fold until smooth.
Strawberry Bowl: Add cold strawberry purée and 1/4 cup crushed freeze-dried strawberries (or food coloring) and mix. Fold in 1/3 of the whipped cream.
Chocolate Bowl: Add cocoa powder and mix. Fold in the remaining whipped cream.
In a loaf pan, spoon the vanilla, strawberry, and chocolate mixtures side by side in three stripes. Smooth the top.
Cover and freeze for at least 4 hours or until firm. Enjoy!