Neapolitan ice cream: How to make Neapolitan ice cream – Ice cream

Welcome to Anupma’s kitchen. Here you will learn how to make Neapolitan ice cream, one of my very favorite summer traits which is sweet and delicious.

What makes this ice cream healthy, a treat is that the base is made of frozen bananas. I am saying that because you are going to be amazed at how creamy and thick and delicious this ice cream is.

It reminds me of how a delicious soft serve. Now the great thing about this technique is that you can make many different flavors with it.


Vanilla Ice-Cream

  • Three frozen bananas
  • Two teaspoons vanilla extract
  • Two teaspoons maple syrup
  • 2 tablespoons unsweetened almond milk

Blend all ingredients in a food processor or high-speed blender until thick and creamy. Transfer into the loaf pan, pushing all of the ice-cream to 1/3rd of the pan. Pop pan in the freezer.

Chocolate Ice-Cream

  • Three frozen bananas
  • Three tablespoons unsweetened cocoa powder.
  • Two teaspoons maple syrup
  • 2 tablespoons unsweetened almond milk

Blend all ingredients in a food processor or high-speed blender until thick and creamy. Transfer into the center of the loaf pan—pop pan in the freezer.

Strawberry Ice-Cream

  • Two frozen bananas
  • 1 cup of frozen strawberries
  • Two teaspoons maple syrup
  • 2 tablespoons unsweetened almond milk

Blend all ingredients in a food processor or high-speed blender until thick and creamy. Transfer into the last 3rd of the loaf pan—pop pan in the freezer.

The first thing we have to do is freeze some bananas specifically for this recipe. Here we will need eight frozen bananas. We have to search for bananas that are browning to the same level.

That is what we have here because the browner the banana, the more the sugars develop and the sweet the banana is going to be, and the same ice cream is going to be.

I have a baking sheet lined with some paper parchment ready to go. We are just going to peel the bananas and then cut them into equal coins.

It usually gets somewhere between 10- 12 slices using a large banana. Once we have all the slices ready to transfer them onto the rimmed baking sheet and then you want to pop this in the freezer for about two hours.

If I wasn’t going to make the ice cream right away then what I would do is take the bananas out of the baking tray and transfer them to a storage bag.

Handing them frozen before quick pre putting them in the bag will ensure that not all of them stick together. Once they are frozen and then you can have this bag ready to go when you are ready to make your ice cream.

I would recommend keeping frozen bananas on hand at all times, because not only do they make delicious ice cream, but they are also perfect for shakes and protein shakes.

So once you are ready to make your ice cream, you have to decide if you want to do this in a food processor or a high-speed mixer which I am using. Any of these tools will work to make the ice cream.

Neapolitan ice cream is a combination of three different flavours the vanilla, strawberry and chocolate. We are going to use the same basic technique to make the three flavours from the vanilla.

We have around 36 slices that are equivalent to three frozen bananas, have a little vanilla extract and only a kiss of maple syrup.

You could use any sweetener you prefer here, and if your bananas were super sweet, you could probably skip the sweetener entirely depending on your taste.

Then add just a couple tablespoons of sugar-free, pop the lid and get it going. You will see that everything is going to begin to mix in a beautiful thick creamy ice cream.

If you find the ice cream is sticking in everything, you can close the blender or your food processor and use a spoon to twist a bit.

Once it gets going, you’re going to see that it just gets thick and creamy and once everything is mixed, it’s done. Our ice cream is right where I want it to be transferred into a loaf pan.

Let’s be putting the three flavors in this container in such a way that the goal is to have the vanilla ice cream take up 1/3 of the pan. Just do your best to keep 1/3 of the pan, but don’t worry if it’s not perfect.

First of all, we are going to explore it in the freezer so that it begins to set. We can manipulate it a bit to get it where we want it, but let’s be honest perfection can also be very boring so don’t be afraid to leave it.

Now we will be going to pop this tray in the freezer. Now we’re going to make the chocolate again using the same technique. We have three frozen bananas in my blender.

We will be adding three tablespoons of unsweetened cocoa powder, a little maple syrup and the unsweetened almond milk.

Pop the lid of the end bowl until it’s going to get rich and thick and it’s going to transfer creamy, and now I’m present to the middle of the pan to loaf again.

You want to try to contain the chocolate for the center of the pan now, but just like the vanilla, once you pop this in the freezer and it sets in a bit, it is very easy to manipulate in the pan.

That ice cream is that we can push it around a little bit to get it the way we want so so don’t worry. It’s doing a great job. Lastly, we are ready to make the strawberry ice cream.

The difference with strawberry ice cream is that instead of three frozen bananas, we are only using two frozen bananas because we are also using a cup of frozen strawberries.

Next, we will have a little maple syrup and our unsweetened almond milk. Now we will blend it up until it is thick and rich and creamy and then we are going to transfer this into the third third of our loaf pan.

You can only see how fun and playful and beautiful this dish is that I love it so much. It is so pretty, and it is going to be delicious.

Once you have all three flavors in the pan, you want to put this back in the freezer for about two hours. It is going to bring it to the perfect soft-serve consistency, and it’s really easy to scoop.

However, if you did not want to serve your ice cream in two hours, that’s fine. The only thing is is that when this ice cream freezes through it gets hard like rock-solid, so you need to give it a little extra time to defrost.

If you’re not going to eat it in that two to a three-hour window, so you leave it on the counter for 15 minutes or so until it softens a bit.. Then it’ll be ready to roll, and you can scoop it up and serve as you will.

You could enjoy the Neapolitan ice cream on a cone or enjoy it in a cup. However, you would enjoy your ice cream you can enjoy this soft-serve banana nice and delicious.

From a flavor perspective, each flavor the strawberry the vanilla, and the chocolate do have an undertone flavor of banana which I love because I like bananas.

If you’re not a banana fan you do want to keep that in mind this is so good it is thick it’s creamy it is just like delicious soft-serve ice cream.

I’m telling you it’s a great healthy hack when it’s hot outside, and you want to eat ice cream every single day of the week. I know that’s what happens in our household.

So if you are as excited about the banana ice cream as we are and you want to explore more flavors. Do comment me, and I will come up with more of it.

Do share this mouthwatering and delicious dish of Neapolitan ice cream with your friends.

How to make Rabri then CLICK HERE.

Neapolitan ice cream: How to make Neapolitan ice cream - Ice cream

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