Neapolitan ice cream with strawberries
Votes: 1
Time: 1 hour plus freezing time
Complexity: easily
Servings: 8 - 10
Complexity: easily
Servings: 8 - 10
As its name suggests, Neapolitan ice cream originates from Italy. This dessert is a monolithic block of layered ice cream typically featuring vanilla, chocolate, and strawberry. However, as is common in modern cuisine, other flavor combinations can now be found. Originally, this ice cream imitated the Italian flag, using pistachio ice cream instead of chocolate, thus achieving the green, white, and red stripes found on the Italian flag.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g strawberries, stemmed and halved
- 1 cup of water
- 0.5 cups of sugar
- 1 tbsp cornstarch
- 115 g dark chocolate, chopped
- 4 tsp. coconut oil
- 2 cups cold heavy cream
- 2/3 cup sugar
- 115 g of cream cheese
- 0.5 cup sour cream
- 2 tsp vanilla extract
- A pinch of salt
We recommend
Recipes with similar ingredients: cream cheese, cream, sour cream, coconut oil, dark chocolate, vanilla extract, starch, strawberry
Cooking the dish according to the recipe:
- Making strawberry sauceIn a medium saucepan, combine the strawberries, water, sugar, and cornstarch. Bring to a gentle simmer over medium heat, stirring occasionally. Continue cooking, stirring occasionally, for about 25 minutes, gently crushing the berries once they've softened to create a thick jam-like consistency. Transfer to a small bowl and let cool completely, stirring occasionally.
Yield: 1 and 1/3 cups. - Meanwhile, prepare the chocolate sauce.In a small microwave-safe bowl, combine the chocolate and coconut oil and microwave in 30-second intervals, stirring between each one, until the mixture is melted and smooth, about 1.5 to 2 minutes. Let cool slightly.
- Making ice creamIn a food processor, combine the heavy cream, sugar, cream cheese, sour cream, vanilla, and salt, scraping down the sides of the bowl occasionally. Process until very thick and fluffy, about 2 minutes.
- Spoon about 1/3 of the ice cream mixture into a freezer-safe 2-quart pan, then spread 1/3 of the strawberry sauce on top, followed by 1/3 of the chocolate sauce (the layers don't need to be even). Repeat this layering process twice more, ending with a layer of chocolate sauce on top.
- Freeze for 5-10 minutes until the chocolate has set, then cover with plastic wrap and freeze for at least 6 hours or overnight. This will prevent the ice cream from hardening and will allow it to reach the right consistency for scooping with a scoop. Let it sit at room temperature for about 30 minutes before serving to soften slightly.
Categories:
Similar recipes
