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Neapolitan Ice Cream Cake Recipe

Neapolitan Ice Cream Cake Recipe

I just love, love, love the look of this gorgeous ice cream cake. It looks way more complicated than it actually is because… you use store-bought vanilla, chocolate and strawberry ice cream (one big tub of neapolitan will suffice), bake a vanilla cake and slice it into four and then you simply layer and decorate.

I have included a recipe here for the vanilla cake but I suspect if you bought two vanilla ready-made sponge cakes no one will suspect. The ice cream between the layers will ensure the cake is moist and the pretty curls of different coloured chocolate on top will be a big distraction and no one will possibly suspect that you didn’t bake the cake if you went to all the trouble to make it look THIS pretty!

Another great do-ahead dessert, stored in the freezer until you are ready to serve.

Ingredients

  • 150g butter, softened
  • 155g (3/4 cup) caster sugar
  • 2 tsp vanilla bean paste
  • 3 eggs
  • 190g (1 1/4 cups) self raising flour
  • 60g (1/3 cup) rice flour
  • 125ml (1/2 cup) milk
  • 2 litre tub of neapolitan ice cream, slightly softened
  • 300ml double thick cream, whipped
  • 200g white chocolate melts
  • 100g dark chocolate melts
  • pink food colouring

Instructions

  1. Cake: Pre heat oven to 180C/160 fan forced. Line a 20cm round cake pan with non-stick baking paper.
  2. Use electric beaters to beat the butter and sugar together. Add the vanilla and eggs 1 at a time, beating after each addition. Add the flours and milk and mix until just combined. Pour into the prepared pan and bake for 35-40 minutes or until a skewer inserted into the centre comes out clean. Leave in pan for 5 minutes then turn out onto a rack to cool completely.
  3. Re-line the cleaned pan with cling film so it extends over the sides. Using a serrated knife carefully cut the cake horizontally into 4 layers. Place the cake base into prepared pan.
  4. Working quickly, spoon the chocolate ice cream onto the cake base and use a palette knife to spread out evenly. Top with another layer of cake and repeat with the vanilla ice cream, repeat again with the strawberry ice cream, top with the final cake layer. Cover with cling film and freeze for at least 6 hours.
  5. Place cake onto a serving platter. Top with the cream and chocolate curls.
  6. Chocolate Curls: Divide the white chocolate into two microwave bowls. Melt chocolate in one of the bowls and then thinly spread over a flat baking sheet. Melt the chocolate in the other bowl and tint with pink food colouring and again spread over a flat baking sheet. Repeat with the dark chocolate. When the chocolate is completely set (and you can speed it up by putting the trays in the fridge) use a flat-edged metal scraper to scrape the chocolate into curls working away from you.
rainbow cake 008
 
Neapolitan Ice Cream Cake Recipe

Ingredients

  • 150g butter, softened
  • 155g (3/4 cup) caster sugar
  • 2 tsp vanilla bean paste
  • 3 eggs
  • 190g (1 1/4 cups) self raising flour
  • 60g (1/3 cup) rice flour
  • 125ml (1/2 cup) milk
  • 2 litre tub of neapolitan ice cream, slightly softened
  • 300ml double thick cream, whipped
  • 200g white chocolate melts
  • 100g dark chocolate melts
  • pink food colouring

Instructions

  1. Cake: Pre heat oven to 180C/160 fan forced. Line a 20cm round cake pan with non-stick baking paper.
  2. Use electric beaters to beat the butter and sugar together. Add the vanilla and eggs 1 at a time, beating after each addition. Add the flours and milk and mix until just combined. Pour into the prepared pan and bake for 35-40 minutes or until a skewer inserted into the centre comes out clean. Leave in pan for 5 minutes then turn out onto a rack to cool completely.
  3. Re-line the cleaned pan with cling film so it extends over the sides. Using a serrated knife carefully cut the cake horizontally into 4 layers. Place the cake base into prepared pan.
  4. Working quickly, spoon the chocolate ice cream onto the cake base and use a palette knife to spread out evenly. Top with another layer of cake and repeat with the vanilla ice cream, repeat again with the strawberry ice cream, top with the final cake layer. Cover with cling film and freeze for at least 6 hours.
  5. Place cake onto a serving platter. Top with the cream and chocolate curls.
  6. Chocolate Curls: Divide the white chocolate into two microwave bowls. Melt chocolate in one of the bowls and then thinly spread over a flat baking sheet. Melt the chocolate in the other bowl and tint with pink food colouring and again spread over a flat baking sheet. Repeat with the dark chocolate. When the chocolate is completely set (and you can speed it up by putting the trays in the fridge) use a flat-edged metal scraper to scrape the chocolate into curls working away from you.
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https://mumslounge.com.au/lifestyle/food/neapolitan-ice-cream-cake/

Carolyn Murphy

Carolyn Murphy

Carolyn Murphy is a married mother of three and regularly provides us with recipes and strange but true stories about her life. When she’s not here, she can also be found on her website pinkpostitnote.com where all her other recipes are located!

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