The Best No-churn Neapolitan Ice Cream
by Jessie Daye
Ingredients
- 1 (14 oz) can sweetened condensed milk
- 2 cups cold heavy whipping cream
- (Vanilla)
- 1 tablespoon vanilla bean paste or extract
- (Strawberry)
- ½ lb fresh strawberries chopped
- ¼ cup freeze-dried strawberries crushed
- (Chocolate)
- 3 tablespoons unsweetened cocoa powder
Method
- 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!
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Hi, I'm Jessie.
I’m a Los Angeles mama, home renovator, and lifelong creative, sharing the things that make everyday life a little more beautiful. I believe food is one of the best ways to bring people together, which is why I love cooking: it turns an ordinary Tuesday into something worth remembering. From recipes I make on repeat to DIY projects, home design, and a little bit of real life in between — welcome to my corner of the internet. I’m so glad you’re here.
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