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+ servings
Three scoops of neapolitan ice cream in a white bowl.

No Churn Neapolitan Ice Cream

Heather Smoke
A delicious blend of vanilla, strawberry and chocolate no churn ice cream.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet.

Prep Time 30 mins
Freeze Time 8 hrs
Total Time 8 hrs 30 mins
Course Dessert
Cuisine American
Servings 2 quarts

Equipment

  • Electric Mixer

Ingredients
  

Vanilla Ice Cream

  • 4.6 oz (1/3 can) sweetened condensed milk
  • 2 tsp vanilla bean paste or vanilla extract
  • 1 tsp good-quality bourbon (optional)
  • cup heavy whipping cream, cold

Strawberry Ice Cream

  • 4.6 oz (1/3 can) sweetened condensed milk
  • 1 tsp vanilla bean paste or vanilla extract
  • 1 tsp good-quality bourbon (optional)
  • 1 oz (1/4 cup) finely crushed freeze-dried strawberries
  • cup heavy whipping cream, cold

Chocolate Ice Cream

  • 4.6 oz (1/3 can) sweetened condensed milk
  • 1 tsp vanilla extract
  • 1 tsp good-quality bourbon (optional)
  • ¼ cup unsweetened cocoa powder, sifted
  • cup heavy whipping cream, cold

Ingredients Summary

  • 1 can (14 oz) sweetened condensed milk
  • 4 tsp vanilla bean paste or vanilla extract
  • 1 tbsp good-quality bourbon
  • 2 cups heavy whipping cream
  • ¼ cup unsweetened Dutch-processed cocoa powder
  • 1 oz (1/4 cup) finely crushed freeze-dried strawberries

Instructions
 

Vanilla Ice Cream

  • In a bowl, whisk together the sweetened condensed milk, vanilla and bourbon until smooth.
  • Use an electric mixer to whip the cream until you have soft peaks that hold their shape. Fold the whipped cream into the milk mixture until combined.
  • Refrigerate while you make the strawberry and chocolate ice creams.

Strawberry Ice Cream

  • In a bowl, whisk together the sweetened condensed milk, vanilla, bourbon and crushed freeze-dried strawberries until smooth. It will be very thick.
  • Use an electric mixer to whip the cream until you have soft peaks that hold their shape. Add 1/3 of the whipped cream to the milk mixture, stirring it in to loosen it up. Fold in another third of the whipped cream until combined. Add the remaining whipped cream and fold in until combined.
  • Refrigerate while you make the chocolate ice cream.

Chocolate Ice Cream

  • In a bowl, whisk together the sweetened condensed milk, vanilla, bourbon and sifted cocoa powder until smooth. It will be thick.
  • Use an electric mixer to whip the cream until you have soft peaks that hold their shape. Add 1/3 of the whipped cream to the milk mixture, stirring it in to loosen it up. Fold in another third of the whipped cream until combined. Add the remaining whipped cream and fold in until combined.

Assembly

  • Combine your three flavors of ice cream in your ice cream container/s, either side by side, layered on top of each other, or swirled.
  • Freeze until firm, at least 6-8 hours.

Notes

  • Homemade ice cream is best eaten within 2 weeks.
  • The bourbon is optional, however, it adds nice flavor notes, and the alcohol also helps the ice cream maintain a smooth, creamy texture.
Keyword Chocolate, Ice Cream, Neapolitan, No Churn Ice Cream, Strawberry, Vanilla
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