Description
Easy, no churn Neapolitan ice cream. Made with sweetened condensed milk, this mix of vanilla, chocolate and strawberry ice cream is perfectly creamy!
Ingredients
- 10 ounces, fluid Sweetened Condensed Milk, Divided
- 1-½ teaspoon Vanilla, Divided
- 3 Tablespoons Unsweetened Cocoa Powder
- 1 cup Diced Fresh Strawberries, Divided
- 2 cups Heavy Whipping Cream
Preparation
Divide sweetened condensed milk evenly into 3 medium bowls. Into the first bowl, whisk in 1 teaspoon vanilla, then set aside. Into the second bowl, whisk in cocoa powder until smooth and well combined (it will be very thick) and set aside.
In a blender, puree 1/2 cup of the strawberries until smooth. To the third bowl, stir in remaining 1/2 teaspoon vanilla, the strawberry puree and remaining diced strawberries. If you want the colour to be more intense, you can also add a few drops of red food colouring to this bowl.
With an electric mixer, whip cream until stiff peaks form. Divide the whipped cream into 3 equal portions and gently fold one portion into each of the three bowls until combined.
In a freezer safe 9×5 inch loaf pan, alternate spoonfuls of the 3 mixtures until all of the cream mixture is in the pan. Cover pan with plastic wrap and freeze until solid, at least 6 hours. Allow ice cream to sit at room temperature for a couple of minutes before scooping to let it soften slightly. Enjoy!
