No Churn Neapolitan Ice Cream Food

NO CHURN NEAPOLITAN ICE CREAM

Steps:

• Divide the sweetened condensed milk evenly into 3 medium bowls.
• Into the first bowl, whisk in 1 teaspoon vanilla, then set aside.
• Into the second bowl, whisk in the cocoa powder until smooth and well combined (it will be very thick) and set aside.
• In a blender, puree 1/2 cup of the strawberries until smooth.
• To the third bowl, stir in 1/2 teaspoon vanilla, the strawberry puree and the remaining diced strawberries. If you want the colour to be more intense, you can also add a few drops of red food colouring to this bowl.
• With an electric mixer, whip the cream until stiff peaks form.
• Divide the whipped cream into 3 equal portions and gently fold one portion into each of the three bowls until combined.
• In a freezer safe 9x5 inch loaf pan, alternate spoonfuls of the 3 mixtures until all of the cream mixture is in the pan.
• Cover the pan with plastic wrap and freeze until solid, at least 6 hours.
• Allow the ice cream to sit at room temperature for a couple of minutes before scooping to let it soften slightly.

NO CHURN NEAPOLITAN ICE CREAM

Steps:

• Place a large mixing bowl in the freezer to chill for at least 10 minutes (stainless steel works best).
• Add moist, pitted dates to a food processor or high speed blender and process until small bits remain. If your dates aren't moist, you can soak them in water for 5-10 minutes, then drain. Add hot water to your food processor or blender a little at a time until dates forms a thick paste. Set aside.
• Being careful to not tip or shake the cans, scoop out the thick top layer of coconut cream from the cans of coconut cream or coconut milk, reserving the clear liquid for other uses. Place in chilled mixing bowl.
• Using a mixer, whip until creamy and smooth. Then add vanilla, almond milk and half of the date paste. Whip until fully incorporated. Taste and adjust sweetness as needed.
• Divide batter in to three bowls for the three different layers. Your batter should be about 5 cups total. You'll need 2 c. for the chocolate layer, 2 c. for the vanilla layer, and 1 c. for the strawberry layer. Add required mixins to the bowls of each layer.
• Transfer to a parchment-lined freezer-safe container and cover loosely with plastic wrap, then foil to help freeze. You can take this out in a couple of hours for a chilled mousse-like ice cream. Freeze overnight for a firmer ice cream.

NEAPOLITAN ICE CREAM

Steps:

• For the custard base and vanilla ice cream layer: In a medium saucepan over medium-low heat, combine the half-and-half and sugar. Stir it around to combine.
• Using a small paring knife, split the vanilla bean down the middle. Scrape out the caviar inside and add it to the pan along with the bean. Stir the mixture around and heat it up until it's hot but not boiling.
• Add the egg yolks to a medium bowl and whisk them vigorously until the yolks are slightly lighter in color, about 2 minutes.
• Remove the vanilla bean from the saucepan. Grab a ladle of the hot half-and-half mixture and drizzle it very slowly into the yolks, whisking constantly. This will temper the egg yolks so that they don't scramble when they're added to the saucepan. Add another ladle of the hot liquid, and when it's mixed in, pour the egg mixture slowly into the half-and-half mixture, stirring with a spoon until the mixture is thick and coating the spoon, 2 minutes or so.
• Set a fine-mesh strainer over a clean glass bowl and strain the custard. Don't worry if it looks a little lumpy! That just means you're perfectly imperfect. Add the heavy cream to the bowl and stir to combine. Divide the mixture into three pitchers; set aside one pitcher to work with for the chocolate ice cream layer, and chill the other two.
• For the chocolate ice cream layer: Melt the dark chocolate chips with the heavy cream over a double boiler. When the chocolate and cream mixture is smooth and melted, add 1 cup of the reserved custard and combine. Return this mixture back to the pitcher. (This step is to ease the mixing process to make it easier to pour back into the custard and could therefore be omitted.) Whisk the cocoa into the pitcher. Pour into an ice cream maker and churn as per the manufacturer's instructions. (This will take approximately 1 hour.)
• Line two 6-cup loaf pans with plastic wrap. Scoop half of the chocolate ice cream into each. Smooth them over and place in the freezer for at least 1 hour.
• To make the vanilla ice-cream layer, add the second pitcher of custard to the ice cream maker and churn according to the instructions. (Again, approximately 1 hour.)
• Remove the loaf pans from the freezer and spread half of the vanilla ice cream in each. Smooth and return to the freezer for at least 1 hour.
• For the strawberry ice cream layer: Combine the strawberries, sugar and red food coloring in a blender and puree until smooth (or you can stop just short of smooth if you want a little texture). Pour the pureed strawberries into the final third of the chilled custard mixtures and stir. Pour into the ice cream maker and churn.
• Remove the two pans from the freezer and scoop half of the strawberry ice cream into each, making the final layer. Smooth and return to the freezer for at least an hour.
• To serve: Remove the loaf pans from the freezer, turn them upside down onto a serving plate and remove the plastic wrap. Slice neatly with a knife that has been dipped in very hot water.

NO-CHURN PINEAPPLE ICE CREAM SLICES

Steps:

• Cut off the top of the pineapple and discard. Use a pineapple corer to remove the flesh and core of the pineapple, making sure to go all the way to the bottom without piercing any holes; discard the core and save the flesh. Pat dry the inside of the hollowed-out pineapple with a couple of paper towels (this will ensure that the ice cream adheres), then place in the freezer to chill while you make the ice cream.
• Transfer half of the pineapple flesh (about 9 ounces) to a blender; save the other half for another use. Add the sweetened condensed coconut milk, vanilla and salt to the blender, then blend on high, scraping down the sides of the carafe with a rubber spatula as needed, until the mixture is very smooth, about 1 minute.
• Beat the heavy cream in a large bowl with an electric mixer on medium-high speed until it's fluffy and holds stiff peaks, 1 to 2 minutes. Gently fold half of the pineapple mixture into the whipped cream with a rubber spatula until combined. Fold in the remaining pineapple mixture until all is combined and no streaks remain.
• Spoon the pineapple mixture into the chilled, hollowed out pineapple. Cover loosely with plastic wrap and freeze until solid, at least 6 hours and up to overnight.
• If frozen overnight, let the pineapple thaw in the refrigerator for 15 minutes before serving. To serve, use a sharp long chef's knife to cut the pineapple lengthwise into quarters. Trim off the bottom, then slice each quarter crosswise into 1-inch-thick wedges (about 20 slices total). Serve immediately as is. Alternatively, dip the edges of each pineapple slice in the toasted coconut, then serve.

NO-CHURN VANILLA ICE CREAM

Steps:

• For the ice cream: Whisk together the condensed milk, vanilla and salt in a large bowl; set aside.
• Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze, covered, until thick and creamy, like soft-serve, about 2 hours. Swirl in any desired mix-ins with a spoon. Continue to freeze, covered, until solid and scoopable, about 3 hours more.

NO-CHURN ICE CREAM

Steps:

• Put the condensed milk, cream and vanilla into a large bowl. Beat with an electric whisk until thick and quite stiff, a bit like clotted cream. Scrape into a freezer container or a large loaf tin, cover with cling film and freeze until solid.