The BEST 3-ingredient *Neapolitan Nice Cream*

The BEST 3-ingredient Neapolitan Nice Cream

Servings: 1 container (see notes at the bottom of the recipe)

550 g bananas (weight without skins) - its roughly 5 bananas but don't worry if you have a bit more or less
6 frozen strawberries
3 tbsp chocolate sauce/spread

Take all of the bananas and cut into quarters - rough is fine
Place into the freezer and leave for at least an hour to freeze! Overnight is best if possible.
Place 1/3 of the bananas into a blender and blend until smooth
>If the blender is struggling, add a tiny dash of milk and then blend to see if that helps. If not, add a tiny bit more milk and blend again. Add as little milk as possible, otherwise it doesn't freeze well!
Pour the mix into a container and place it into the freezer for 15 mins to firm up. Once frozen and easy to mould, push the mix to the side of the container (so it fills 1/3) and then move onto the next step.
Place another 1/3 of the bananas with the strawberries into a blender and blend until smooth
>Same process with the milk!
Pour the mix into a container and place it into the freezer for 15 mins to firm up. Once frozen and easy to mould, push the mix so it fills up another 1/3 of the container and then move onto the next step.
Place the final 1/3 of bananas and chocolate spread/sauce into the blender and blend until smooth
>Same process with the milk
Pour the mix into a container and place it into the freezer for 15 mins to firm up. Once frozen and easy to mould, push the mix so it fills up the final 1/3 of the container and then move onto the next step.
Place the container into the freezer until your ready to eat!

TOP TIP: To make it easier to scoop, leave the ice cream out of the freezer for 10 mins before serving. It will be quite icy otherwise!

CONTAINER SIZE: this will make enough nice cream to fill 1 large chinese takeaway container