Using small dariole moulds, layer each flavour of ice cream into the bottom of the mould.
Smooth the surface well, cleaning the mould with a paper towel so that you get a clean look when they come out.
Place in the freezer for a minimum of 20 minutes between each layer.
You can of course just make a big container of Neapolitan ice cream if you prefer using the same method. You will have more than enough for 2 Tovolo containers which are your friend when it comes to ice cream making.