3. Divide the vanilla base into 3 equal amounts, each in their own bowl. Transfer the vanilla base into a freezer safe, deep sided ice cream container, or a metal loaf pan. Smooth the surface of the ice cream
4. For the strawberry layer, use one of the remaining vanilla base thirds, and add the Strawberry Reduction Jam to the bowl. Fold to combine. OPTIONAL: If you want a deeper pink color, use a toothpick dipped into a red gel food color, swirl the gel in the ice cream and then fold to even out the color through this layer. Place the strawberry ice cream on top of the vanilla base, which is in the freezer safe container. Make distinct layers; do not swirl nor combine. Smooth the surface
5. In a separate bowl, pour in the chilled heavy whipping cream and add the cocoa powder. Whisk until well combined at a soft peak stage and a homogeneous chocolate cream. Add the last third of the vanilla base ice cream. Whisk at medium low speed until medium peak stage and combined. Do NOT over whip
7. Place the container with the Neapolitan ice cream into the freezer for 6 to 8 hours or overnight. To serve, take out of the freezer. Flip the container onto a plate and place a warm cloth on the outside of the container to thaw the ice cream enough to detach it from the container. Lift off the container. Slice the ice cream with a warm knife and serve as slices. Enjoy!