Neapolitan Ice cream loaf


Here’s a fun treat to make with the kids over the Summer holidays – Neapolitan ice cream loaf!

I’ve always had a soft spot for that stripy block of vanilla, strawberry and chocolate ice cream (I clearly remember it being sold in blocks in the 80’s) and I’ve always fancied recreating it at home.

I was inspired by the Neapolitan ice lolly loaf in this month’s BBC Good Food magazine. Their version was a twist on the classic in that it included peach ice cream, strawberry and vanilla. As lovely as that sounded, I wanted to keep my version as close as possible to the ice cream I loved as a child.


Did I mention that this recipe is no churn? No ice cream maker required! Easy peasy. So what are you waiting for? Give it a go and let me know how it turns out 🙂

Neapolitan Ice Cream

200g strawberries
450ml double cream
1/2 397g can condensed milk
2 tsp vanilla bean paste
50g dark chocolate, melted
Pink food colouring
8 wooden lolly sticks

Double line a 900g loaf tin with cling film.

Place the strawberries in a food processor and pulse until they are chopped and juicy but not completely pureed. You still want some texture in there. Scrape into a bowl.

Pour the cream, condensed milk and vanilla in a bowl and whip until you have soft peaks. Add one third of this mixture to the strawberries along with a drop of pink food colouring, if using. Add another third of the cream mixture to the melted chocolate, stirring until well combined. Place both this and the vanilla ice cream in the fridge until you need them.

Pour the strawberry ice cream into the loaf tin. Freeze for two hours or until firm. Once this layer is frozen, remove the chocolate mixture from the fridge and pour it over the strawberry layer. Carefully push in your lolly sticks along the length of the loaf tin, making sure they are evenly placed (my son took great delight in this part!) Return to the freezer for another two hours.

Once the chocolate layer is frozen, pour over the vanilla mixture, easing it round the lolly sticks and smoothing it out. Return to the freezer for about 3-4 hours or until it is completely frozen.

Remove from the freezer 10 minutes before serving. Peel off the cling film and slice to serve!



5 thoughts on “Neapolitan Ice cream loaf

  1. Stunning! I also recall those 80s tubs of ice cream – in our house no-one would eat the ‘pink’ & mum would refuse to buy more icecream til it was all gone! Pinned for when the weather warms up in rainy Sydney.


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