Banana Neapolitan Ice Cream (vanilla, chocolate, strawberry)

Ingredients

• 6 bananas Ripe bananas (well ripe, not black, peeled and sliced)
• 1 tbsp Vanilla extract (pure vanilla extract)
• 3 tbsp Honey (liquid honey, mild)
• 6 tbsp Milk (cow or plant) (whole milk or almond/soy milk)
• 3 tbsp Unsweetened cocoa powder (pure, unsweetened cocoa)
• 150 g Frozen strawberries (unsweetened strawberries, already frozen)

Instructions

1. Prepare the bananas

   Peel the 6 bananas, cut them into slices about 1 cm thick and arrange them in a single layer on a baking sheet lined with parchment paper.

   Time: PT15M

2. Freeze the banana slices

   Place the sheet in the freezer and let the slices harden for 2 to 3 hours, until they are completely solid.

   Time: PT2H

3. Vanilla ice cream – first third

   In the blender, add 2 frozen banana slices, 1 tbsp vanilla extract, 1 tbsp honey and 2 tbsp milk. Blend until you obtain a smooth texture without the mixture starting to melt.

   Time: PT5M

4. Freeze the vanilla ice cream

   Transfer the mixture to a small jar, cover and place in the freezer.

   Time: PT5M

5. Chocolate ice cream – second third

   In the blender, add 2 frozen banana slices, 3 tbsp unsweetened cocoa powder, 1 tbsp honey and 2 tbsp milk. Blend until you obtain a homogeneous consistency.

   Time: PT5M

6. Freeze the chocolate ice cream

   Pour the chocolate mixture into a jar, cover and place in the freezer.

   Time: PT5M

7. Strawberry ice cream – third third

   In the blender, add the remaining 2 frozen banana slices, 150 g frozen strawberries, 1 tbsp honey and 2 tbsp milk. Blend longer (about 1 minute) until the strawberries are fully incorporated.

   Time: PT5M

8. Freeze the strawberry ice cream

   Transfer the strawberry ice cream to a jar, cover and place in the freezer.

   Time: PT5M

9. Assemble the three ice creams into a Neapolitan

   Remove the three jars from the freezer. In a loaf pan, pour the vanilla ice cream layer, smooth the surface, immediately add the chocolate ice cream layer, smooth again, then finish with the strawberry ice cream layer. Smooth the final surface and return the pan to the freezer for at least 30 minutes before serving.

   Time: PT5M

Nutrition Facts

Calories

240

Protein

12 g

Carbohydrates

55 g

Fat

5 g

Fiber

5 g

Ingredient Substitutions

• Instead of Ripe bananas: plantain bananas (less sweet)
• Instead of Vanilla extract: vanilla sugar, homemade vanilla extract
• Instead of Honey: maple syrup, agave syrup
• Instead of Milk (cow or plant): almond milk, soy milk, oat milk
• Instead of Unsweetened cocoa powder: dark chocolate powder, sweetened cocoa (reduce honey)
• Instead of Frozen strawberries: fresh strawberries to freeze

Equipment Needed

• Kitchen knife
• Cutting board
• Baking sheet
• Parchment paper (optional)
• Blender (immersion or traditional)
• Mixing bowl
• Silicone spatula
• Loaf pan (or silicone loaf pan)
• Tablespoon (measure)
• Freezing containers (small jars)

Critical Steps — Do Not Skip

• Freeze the banana slices until they are completely solid
• Do not over‑blend the ice creams to avoid them melting
• Smooth each layer before adding the next to achieve a uniform result

Chef Tips from the Video

• Use very ripe bananas for maximum sweetness
• Add a pinch of salt to each mixture to enhance flavors
• For an ultra‑creamy texture, let the ice creams rest 10 minutes at room temperature before blending the final batch

Troubleshooting

Storage

Refrigerator: Store only in the freezer; do not place in the refrigerator, otherwise the texture deteriorates.

Freezer: Can be kept up to 3 months in an airtight container.

Room temperature: Consume immediately or let soften for 5 minutes at room temperature before serving.

Make-Ahead Tips

• Prepare the banana slices the day before to save time
• Freeze each flavour separately before final assembly
• Use a silicone mold to ease unmolding