Tenina.com's Neapolitan Ice Cream Bombes



  1. Using small dariole moulds, layer each flavour of ice cream into the bottom of the mould.

  2. Smooth the surface well, cleaning the mould with a paper towel so that you get a clean look when they come out.

  3. Place in the freezer for a minimum of 20 minutes between each layer.

  4. 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.

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