Neapolitan Ice Cream Cake Recipe

Turn classic Neapolitan ice cream into a jaw dropping cake

Neapolitan ice cream: the magical combination of strawberry, vanilla and chocolate ice cream in one tub. It’s been a family favourite for decades because it’s simple, and it appeals to a variety of tastes.

In my home growing up, there was always a line of strawberry ice cream left in the middle of the tub. Every home had their favourite flavour that was keenly fought over by the kids.

In this recipe, we take the original version and raise the bar by making a spectacular cake. It doesn’t mess with the flavour combination, but it does add a layer or Genoise cake on the bottom. To add to the visual impact, you’ll also add chocolate and berries to the top.

Ingredients

Genoise sponge base

  • 5 eggs, separated
  • 150g caster sugar, divided
  • 150g plain flour
  • 75g butter, melted
  • 1 pinch salt

Ice Cream

You can buy ice cream from the store to keep things simple or follow my strawberry, chocolate and vanilla ice cream recipes.

  • 1 litre strawberry ice cream
  • 1 litre vanilla ice cream
  • 1 litre chocolate ice cream

Garnish

  • 1 cup raspberries
  • 1 cup blueberries
  • 1 cup strawberries
  • 1/2 cup grated dark chocolate
  • 1/2 cup of your favourite chocolate biscuits crushed.

Method

Make sponge

You’ll need to allow time to let this sponge cool before assembling the cake. It will be fairly thin so this doesn’t take more than 30 minutes.

  1. Preheat oven to 180 deg (c) or 350 (f).
  2. Grease a round springform cake tin approximately 22cm diameter. You can choose a smaller tin which will create a higher cake.
  3. Mix the 100g of sugar and egg yolks in a heatproof bowl. Begin heating bowl over a simmering saucepan of water until the mixture warms a little, then remove from heat and whisk until cool.
  4. Combine egg whites with salt in a different bowl and beat until soft peaks form. Add remaining sugar while continuing to beat until stiff peaks form.
  5. Sift the flour into the yolk mixture and fold in, along with the butter. Once combined, fold in the egg whites as gently as possible.
  6. Add mixture to the tin. Depending on the tin you’ve chosen, you may not need to use all the mixture. You don’t want an overly thick slab of sponge.
  7. Bake for 25-30 minutes until golden on top.

Adding the ice cream

  1. Once the sponge is cool, add it to the freezer for an hour.
  2. Spoon in a layer of chocolate ice cream to the top of the sponge. You should keep your sponge in the tin to keep its shape.
  3. Add a layer of strawberry ice cream.
  4. Add a layer of vanilla ice cream.
  5. Place cake in freezer until you’re ready to serve then remove the springform tin.

Extra Tips:

  • You’ll need to let the ice cream melt a little before making this cake. If it’s straight out of the freezer it’ll be too hard to scoop into the tin.
  • Once you start making the cake, work fast to ensure the ice cream doesn’t get too soft. This will result in a soggy cake and icy ice cream.

Topping the cake

This is the fun bit. Get creative and add you favourite, in season fruit. Raspberries, strawberries and blueberries make a lovely combination.

Add the grated chocolate and top with chocolate biscuits.

Fresh berries

Fresh berries make a fantastic garnish.

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