Neapolitan Ice Cream Sundaes
Bricks of chocolate, strawberry and vanilla ice cream are known as Neapolitan and are easy to make at home. You can layer homemade ice cream immediately after it’s finished churning or you can soften already frozen homemade or store-bought ice cream, layer it, then refreeze it until it’s solid.
Serves6 to 8
Dietary Considerationgluten-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian
Taste and Texturecreamy, rich, sweet
Type of Dishdessert, ice cream
- 2 cups chocolate ice cream 500 mL
- 2 cups strawberry ice cream 500 mL
- 2 cups vanilla ice cream 500 mL
- 9- by 5-inch (1.5 L) loaf pan, lined with plastic wrap or waxed paper
Soften chocolate ice cream at room temperature for 15 minutes. Spread softened ice cream in prepared pan. Smooth top with a spatula. Freeze until firm.
Soften strawberry ice cream at room temperature for 15 minutes. Spread softened ice cream over first layer. Smooth top with a spatula. Freeze until firm.
Soften vanilla ice cream at room temperature for 15 minutes. Spread softened ice cream over second layer. Smooth top with a spatula. Cover with plastic wrap or waxed paper and freeze for 4 hours or until firm.
To serve, unwrap and turn out of pan onto cutting board. Peel off plastic wrap. Using a warm dry knife, cut into slices or scoop into sundaes drizzled with chocolate sauce.
2008 Marilyn Linton and Tanya Linton