Neapolitan Nice Cream
The thing about banana ice cream is that it actually works. Frozen bananas blended at high speed turn genuinely creamy — not sorbet, not a smoothie bowl, but something closer to soft-serve. This recipe takes that base and runs it three ways: vanilla, strawberry, and chocolate, layered into a loaf pan so every scoop gets all three flavors. Full-fat coconut milk adds richness, and a touch of maple syrup keeps it lightly sweet without tipping into candy territory. The key to the classic Neapolitan look is layering order: strawberry on the outside, vanilla or chocolate in the middle. Make it on a weeknight and you've got a real dessert waiting in the freezer. Eat it right away for soft-serve texture or freeze it solid and let it thaw for 20 minutes before scooping. Three rounds of blending, one impressive result.
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