No Churn Neapolitan Ice Cream

Divide sweetened condensed milk evenly into 3 medium bowls. Into the first bowl, whisk in 1 teaspoon vanilla, then set aside. Into the second bowl, whisk in cocoa powder until smooth and well combined (it will be very thick) and set aside.

In a blender, puree 1/2 cup of the strawberries until smooth. To the third bowl, stir in remaining 1/2 teaspoon vanilla, the strawberry puree and remaining diced strawberries. If you want the colour to be more intense, you can also add a few drops of red food colouring to this bowl.

With an electric mixer, whip cream until stiff peaks form. Divide the whipped cream into 3 equal portions and gently fold one portion into each of the three bowls until combined.

In a freezer safe 9×5 inch loaf pan, alternate spoonfuls of the 3 mixtures until all of the cream mixture is in the pan. Cover pan with plastic wrap and freeze until solid, at least 6 hours. Allow ice cream to sit at room temperature for a couple of minutes before scooping to let it soften slightly. Enjoy!