Neapolitan Ice Cream with Cherry Sauce
Indulge in a nostalgic yet elevated dessert with this Neapolitan Ice Cream with Cherry Sauce recipe. Classic layers of chocolate, vanilla, and strawberry ice cream are perfectly stacked and frozen to create a beautiful striped treat. The star of this recipe is the luscious homemade cherry sauce, made with sweet-tart cherries, a hint of lemon juice, and a touch of cornstarch for the perfect glossy finish. Quick to assemble and ideal for entertaining, this dessert is ready to serve with optional whipped cream or sprinkles for a playful touch. Perfect for summer gatherings or special occasions, this show-stopping frozen delight is as delicious as it is stunning on the plate.
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Recipe Information
Ingredients
- 500 ml Chocolate ice cream
- 500 ml Vanilla ice cream
- 500 ml Strawberry ice cream
- 300 g Frozen or fresh cherries (pitted)
- 100 g Granulated sugar
- 1 tbsp Lemon juice
- 120 ml Water
- 1 tsp Cornstarch
- Whipped cream (optional topping)
- Chopped nuts or sprinkles (optional)
Instructions
Remove chocolate, vanilla, and strawberry ice cream from the freezer to slightly soften for easier layering.
In a loaf pan (approximately 9x5 inches), layer the chocolate ice cream evenly at the bottom, spreading it with a spatula to create a smooth surface.
Place the pan in the freezer to firm up the chocolate layer for 10 minutes.
After the chocolate layer has firmed, spread the vanilla ice cream evenly over it, smoothing the top. Return the pan to the freezer for another 10 minutes.
Finally, spread the strawberry ice cream over the vanilla layer, smooth the top, and freeze the assembled layers for at least 2 hours or until completely firm.
To make the cherry sauce, combine the cherries, granulated sugar, lemon juice, and water in a medium saucepan over medium heat.
Cook the cherry mixture, stirring occasionally, until the cherries release their juices and the sugar dissolves (about 8-10 minutes).
In a small bowl, dissolve the cornstarch with 2 tablespoons of cold water to create a slurry.
Slowly stir the cornstarch slurry into the cherry mixture and cook for another 2-3 minutes, stirring constantly. The sauce should thicken slightly.
Remove the cherry sauce from heat and let it cool to room temperature.
Once ready to serve, remove the Neapolitan ice cream from the freezer and slice into individual servings.
Drizzle each slice with the cooled cherry sauce and top with whipped cream, chopped nuts, or sprinkles if desired. Enjoy!
Nutrition Facts
Calories |
533 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.6 g | 28% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 149 mg | 6% | |
| Total Carbohydrate | 80.9 g | 29% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 68.1 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 232 mg | 18% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 518 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
