Neopolitan Explanation

Neapolitan ice cream was the first ice cream recipe to combine three flavors. The first recorded recipe was created by head chef of the royal Prussian household Louis Ferdinand Jungius in 1839, who dedicated the recipe to the nobleman Furst Puckler. The English-language name of Neapolitan arose in the late 19th century due to confusion about its origin given Italy's reputation for ice cream or because its colors- originally green (pistachio), white (vanilla) and red (cherry) matched those of the Italian flag. Early recipes featured a variety of flavors, but the combination of chocolate, vanilla, and strawberry became the standard, likely because these were the most popular flavors in the United States at the time of its introduction.

Supporting Details

Neopolitan isn't actually my favorite flavor but I think it's design motifs (three different colors, recognizable pattern) and ability to create filler text really makes it stand out.

Supporting Details, again!

In fact, I don't really have a favorite flavor of icecream. Although, I like chocolate icecream a bit more than vanilla. Funnily enough, I like vanilla cupcakes more than chocolate though.

Vanilla

Vanilla is a spice derived from orchids of the genus Vanilla, primarily obtained from pods of the flat-leaved vanilla (V. planifolia).

Chocolate

Chocolate is a food made from roasted and ground cocoa beans that can be a liquid, solid, or paste, either by itself or to flavor other foods. Cocoa beans are the processed seeds of the cacao tree (Theobroma cacao).

Strawberry

Strawberry ice cream is a flavor of ice cream made with strawberry or strawberry flavoring. It is made by blending in fresh strawberries or strawberry flavoring with the eggs, cream, vanilla, and sugar used to make ice cream.

Chocolate is a Spanish loanword, first recorded in English in 1604, and in Spanish in 1579. The word's origins beyond this are contentious. Despite a popular belief that chocolate derives from the Nahuatl word chocolatl, early texts documenting the Nahuatl word for chocolate drink use a different term, cacahuatl, meaning "cacao water". Several alternatives have therefore been proposed.

Evidence for the domestication of the cacao tree exists as early as 5300 BP in South America, in present-day southeast Ecuador by the Mayo-Chinchipe culture, before it was introduced to Mesoamerica.

The garden strawberry was first bred in Brittany, France, in the 1750s via a cross of F. virginiana from eastern North America and F. chiloensis, which was brought from Chile by Amedee-Francois Frezier in 1714.

Further breeding in the following centuries produced varieties with a longer cropping season and more fruit. During the Green Revolution of the 1950s, agronomists used selective breeding to expand phenotypic diversity of the garden strawberry. Adoption of perpetual flowering hybrids not sensitive to changes in photoperiod gave higher yields and enabled production in California to expand.

Chocolate is very sensitive to temperature and humidity. Ideal storage temperatures are between 15 and 17 C (59 and 63 F), with a relative humidity of less than 50%. If refrigerated or frozen without containment, chocolate can absorb enough moisture to cause a whitish discoloration, the result of fat or sugar crystals rising to the surface. Various types of "blooming" effects can occur if chocolate is stored or served improperly.
In culinary terms, a strawberry is an edible fruit. From a botanical point of view, it is not a berry but an aggregate accessory fruit, because the fleshy part is derived from the receptacle. Each apparent seed on the outside of the strawberry is actually an achene, a botanical fruit with a seed inside it.

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