Neapolitan Fudge

Let's Have a Threesome!

by SaraSolomon - April 18th, 2015

Neapolitan => a threesome of flavours: vanilla, strawberry & chocolate.

My Neapolitan Fudge is AWESOME because it’s:

  • Easy to make! Minimal prep required. No Bake.

  • Only 2 ingredients


  • Low Carb (The entire recipe is 6 g net carbs)

  • High in Protein

  • Won’t sabotage your lean physique

  • Unlike conventional fudge, it’s very low in sugar and dentist approved. (I’m a dentist… so there!)

  • It's also made using the GOOD STUFF! ie. BSN Syntha-6 Isolate

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Nutritional Facts

Serving Size: Entire Recipe

  • Calories: 240

  • Protein: 26 grams

  • Carbs: 11 grams

  • Fat: 10.8 grams

Cooking Instructions


  • 1 TSP Artisana Coconut Butter

  • 1/3 scoop of BSN Syntha-6 Isolate (Chocolate Milkshake)

  • 1/3 scoop of BSN Syntha-6 Isolate (Vanilla Ice Cream)

  • 1/3 scoop of BSN Syntha-6 Isolate (Strawberry Milkshake)

  • Water


  1. Layer 1: Chocolate - Melt 1 tsp Artisana coconut butter in the microwave for 20 seconds in a glass dish.

  2. Then add 1/3 scoop of BSN Syntha-6 Isolate (Chocolate Milkshake).

  3. Add a sparing amount of water and mix by hand to create a thick "goo".

  4. Line a small container with plastic wrap (to make clean up easier). Pour the "goo" into the container (see photo below).

  5. Layer 2: Vanilla - repeat the first three steps, except use BSN Syntha-6 Isolate (Vanilla Ice Cream).

  6. Add the vanilla layer to the chocolate layer (see photo).

  7. Layer 3: Strawberry - repeat the first three steps, except use BSN Syntha-6 Isolate (Strawberry Milkshake).

  8. Add the final strawberry layer to the vanilla layer (see photo).

  9. Place this in the freezer for 1-2 hours until it hardens. The fudge removes easily (just pull out the plastic wrap... see photo).

  10. Cut, eat immediately and enjoy!

NOTE: This recipe yields ~8 chocolate pieces of fudge.


  • I know a lot of you have mentioned your fudge takes longer to set in your freezers or that it is gooey.

  • Climate affects the coconut butter. I'm in Canada, and my freezer is friggin cold, so my fudge sets fast and doesn't get gooey unless I leave it on the counter for 10 minutes or longer.

  • Worst case, leave your fudge in the freezer longer before eating it if you want it rock hard.

  • Key point: this is not a fudge you can pack up and carry with you for later because it will become "gooey melted goo". It's an "immediate gratification" fudge.

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