Making homemade Neapolitan ice cream is simpler than it sounds! Just follow these easy steps, and you’ll have a batch of delicious layered ice cream ready to freeze.

In a large bowl, whip the heavy cream until soft peaks form. This will give your ice cream that light, fluffy texture.

Gently fold in the sweetened condensed milk and vanilla extract. Stir just until combined—be careful not to deflate the whipped cream!

In a separate bowl, dissolve the cocoa powder in 1 tablespoon of milk until smooth.

Fold the chocolate mixture into one-third of the base. Stir gently until fully incorporated.

Blend the fresh strawberries and lemon juice together until smooth.

Fold this strawberry puree into another third of the base. You should have three distinct layers now: chocolate, vanilla, and strawberry.

In a freezer-safe container, alternate spoonfuls of the chocolate, vanilla, and strawberry mixtures. Use a spatula to gently swirl the layers together for a marbled effect.

Cover the container tightly with plastic wrap or a lid, then freeze for at least 4 hours or until solid. If you’re in a hurry, spreading the mixture in a shallow layer will speed up the freezing process!

Once frozen, scoop your Neapolitan ice cream into bowls, cones, or use it in an ice cream sandwich. If it’s too hard to scoop, let it sit at room temperature for a few minutes.