"Speed Scratch" Neapolitan

Total Time:
4 hr 15 min
15 min
4 hr

8 to 10 servings

  • 1 pint strawberry ice cream
  • 1 pint chocolate ice cream
  • 1 pint vanilla ice cream
  • 1 teaspoon finely ground sea salt, preferably gray salt
  • Strawberries Balsamic Sauce, recipe follows, to serve, optional
  • Remove the ice cream from the freezer for 15 to 20 minutes to soften.

  • Line a 4 by 8-inch loaf pan with 2 pieces of plastic wrap, 1 going lengthwise and the other crosswise. Put it into the freezer while the ice cream softens.

  • Spoon out the chocolate ice cream into the bottom of the loaf pan and spread it evenly with the back of the spoon; sprinkle a little salt on top. Make another layer with the strawberry ice cream and another with the vanilla, sprinkling a little salt on top of each layer. Close the plastic in both directions and put the pan into the freezer for 3 hours or overnight. Put the plates in the freezer at the same time to reduce melting when served.

  • Remove the plates and ice cream from the freezer. Unwrap and put the ice cream on a cutting board. Run a knife under hot water for a moment and slice 3/4-inch thick slices. Place a slice on a plate, spoon 1/4-cup Strawberries Balsamic Sauce on top, if using, and serve quickly.

  • Chef's Note: If ice cream does not easily come out of its mold, run mold briefly under hot water.

  • Entertaining Note: Vary to more exotic ice cream flavors if you like, just be sure to adjust the sauce to go with the new flavors.

Strawberries Balsamic Sauce:
  • 2 cups strawberries, stemmed and quartered

  • 1/4 cup balsamic vinegar

  • 1/4 cup superfine sugar

  • Salt and freshly ground black pepper

  • Put the strawberries into a bowl and sprinkle the balsamic vinegar and sugar over them. Add a pinch each of salt and pepper. Toss gently and marinate for 2 to 3 minutes.

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