Neapolitan Ice Cream

Makes 1 tub of ice cream. Appropriate for “attack” phase.

3 cups of fat free half and half

1 bag (2 tsp) of unflavored gelatin

3 tsp stevia

1 tbsp non-fat, sugar free cocoa powder

1/3 tsp chocolate extract (not required)

1/3 tsp Frangelico (not required)

Few drops of Crystal Light liquid strawberry lemonade water flavoring.

1 tsp vanilla extract

Red food dye

Sprinkle gelatin on a surface of 1 cup of cold half and half, and let it soak for few minutes. When soaked, mix it up.

Bring 2 cups of half and half to boil, gradually add gelatin mix. Bring to gentle boiling while continuing to mix.

Remove from the heat.

Mix 1 cup  of a gelatin mixture  with a few drops of Crystal Light flavoring to the desired sweetness, adjust color to light pink by adding a bit of food dye, mix well.

Put a bowl into a larger bowl filled with ice and water, and let it thicken.

In a meantime, in a separate bowl, mix cocoa powder with 2 tsp of stevia, chocolate extract, ½ tsp vanilla. Measure 1 cup of hot gelatin mixture, add 1-2 tbsp of it to chocolate powder, mix very well, and then gradually add the remaining amount that you set aside.

While you are working on chocolate layer, strawberry layer should already thicken well enough, so beat it until it is fluffy and doubles in volume.

Pour strawberry layer into ice cream tab, and place into a freezer.

Add more ice to the water, and chill chocolate mixture.

Now turn the remaining 1 cup of half and half gelatin into vanilla ice cream: add 1 tsp of stevia, ½ tsp of vanilla, Frangelico, mix it well, set aside.

When chocolate ice cream gets thicker, beat it up, just like strawberry layer, add to the ice cream tub on a top of hardened strawberry ice cream, and put it back into a freezer.

Chill vanilla ice cream, and repeat the process.  Freeze well.

Before serving, let it sit for a bit at room temperature, then cut through all three layers into slabs.


7 thoughts on “Neapolitan Ice Cream

  1. When I was a kid back in the fifties there was only five types of ice cream on the marked in Norway. Vanilla, strawberry, chocolate, a special Norwegian type called krokan ice cream (krokan= caramelized sugar mixed with butter and almonds) and last but not least, tress ice cream witch looks quite like the one on your picture and was made of vanilla, chocolate and strawberry ice cream. Krokan is still my favorite 😉

    • Thank you! I think one day I might come back to blogging, have few new recipes to share.
      BTW, I read about flavored yogurt on your blog – not sure if you tried this, but I use Dassani or similar water flavoring drops.
      Just a tiny drop added to a cup of plain fat free yogurt, with a topping of Hershey sugar free chocolate syrup and a spoon of raspberries (plus fat free whipped cream – its just 10 calories per two tablespoons) turns plain breakfast into a feast!

      • Yes I saw in your jam recipe as well about those drops. I happened to have this sauce since my room mate uses Walden Farms a lot and donated the strawberry sauce to me. It tasted best in yoghurt.
        I also wanted to make a Dukan-approved strawberry cheesecake ice cream/frozen yoghurt one day. Or even a butter pecan-isn flavour with the caramel flavoured sauce.
        I can’t wait to see your new recipes! 😀 Thanks for sharing that tip!

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