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Neapolitan Ice Cream Cake

Take a ride back to the 90's and indulge in a childhood favourite. This 3 layered Neapollitan Ice Cream Cake is made super allergy friendly and without artificial flavours and colourings...plus there's a hidden veggie!!
Servings: 16
Author: Lisa@mummymade.it

Ingredients

INGREDIENTS

    Neapolitan Ice Cream Cake

      Chocolate Ice Ceam

      • 1/2 Cup plus 1 1/2 Tablespoons cooked Sweet Potato puree to cook a sweet potato; place a whole, unpeeled, sweet potato in a moderate oven and bake for 1 hour or until mushy inside. Peel the skin and remove the mushy insides
      • 1/2 Cup plus 1 1/2 Tablespoons Cocoa or Cacao
      • 1 1/4 Cups Coconut Cream thick dairy cream can be substituted- place an opened can of coconut cream/milk in the fridge overnight and spoon off the thickened cream to use.
      • 1/3-1/2 Cup Maple Syrup Rice Malt Syrup can be substituted- check taste and add extra as required
      • 3 teaspoons Vanilla Extract

      Strawberry Ice Cream

      • 1 1/4 Cups Coconut Cream use the thickened cream from an opened can of coconut cream/milk that has been in the fridge overnight. Discard and DO NOT use the watery remains
      • 1 1/4 Cups Coconut Milk
      • 1/4 Cup Maple Syryp or Rice Malt Syrup or Honey
      • Dash Salt
      • 2 Tablespoons Arrowroot Cornflour can be used instead
      • Strawberry Sauce see recipe below

      Strawberry Sauce

      • 400 grams fresh and super ripe Strawberries tops removed and diced into pieces
      • 3 Tablespoons Water
      • 1 Tablespoon Maple Syrup

      Vanilla Ice Cream

      • 1 1/2 Cups Coconut Cream use the thickened cream from an opened can of coconut cream/milk that has been in the fridge overnight. Discard and DO NOT use the watery remains
      • 1 1/2 Cups Coconut Milk
      • 1/3 Cup Maple Syryp or Rice Malt Syrup or Honey add an extra 1-2 Tablespoons if sweeter ice cream wanted)
      • 2-3 teaspoons of Vanilla Extract more if wanted; do a taste test to be sure
      • Dash Salt
      • 2 Tablespoons Arrowroot Cornflour can be used instead

      Instructions

      INSTRUCTIONS

        Neapolitan Ice Cream Cake

        • There are 3 layers of Ice Cream in this cake and they each take a different length of time to make. Whilst the Chocolate Ice Cream goes in first it is the quickest to make. The Strawberry should be started first as it takes the longest to make, then Vanilla. The Layers can stay, covered, in the fridge for as long as required whilst making
        • Use a 20cm/8 inch rouond cake tin (springform works best).
        • Line the bottom with baking paper or glad wrap.

        Chocolate Ice Cream

        • Place all the ingredients into a blender and process until smooth.
        • Pour into the cake and smooth the top.
        • Cover the tin and palce on a level surface in the freezer for 2-4 hours (longer is fine).

        Strawberry Ice Cream

        • If using an ice cream machine be sure to place the bowl in the freezer the day before. Be sure to check the instructions as to how long is required (mine is 12 hours).
        • Make the Strawberry Sauce 1st to allow it time to cool before using.
        • In a medium sized saucepan place the thickened coconut cream, 3/4 Cup of coconut milk, maple syrup and salt. Place the saucepan over a medium/low heat and warm slowly, or until the cream has 'melted' and the mixture is luke warm.
        • Meanwhile, place the extra 1/2 Cup of coconut milk in a small bowl and whisk in the arrowroot, making sure no lumps remains.
        • Once the saucepan mixture has warmed, increase the heat to medium/high and add the thickened milk mixture, whisking to combine.
        • Whisk/stir regualry as the mixture starts to thicken. The mixture will become custard like in it's consistancy. Be sure to whisk/stir the bottom of the pot to ensure that the mixture does not stick and burn. This will take 5-10 minutes.
        • Once thickened take the mixture off the heat and add the Strawberry Sauce. Blend with a hand mixer (or a blender or a masher and whisk) until smooth.

        Strawberry Sauce

        • Place all the ingredients into a small saucepan and bring to the boil over medium heat.
        • Reduce the heat slightly and simmer for 10 minutes, or until the sauce has thickened (this will depend on how much liquid was in your strawberries).
        • Place in the fridge to cool.

        Option 1 Ice Cream Machine

        • Place the mixture in the fridge to cool for at least 2 hours. Once cooled, pour into the Ice Cream Machine and mix for the required time (mine was 20 minutes).
        • Pour the Ice Cream into the Cake tin and smooth the surface. Place on an even surface in the freezer for 2-4 hours (longer is ok).

        Option 2 No Churn - Blend

        • Pour the mixture into shallow, sealed containers and freeze until set (allow 6-8 hours).
        • Break the frozen mixture into pieces and place in a food processor/blender.
        • Blend on high until creamy (about 2-3 minutes. It will go grainy first; don't stress it goes creamy eventually!).
        • Pour the Ice Cream into the Cake tin and smooth the surface. Place on an even surface in the freezer for 4 hours (longer is ok).

        Vanilla Ice Cream

        • In a medium sized saucepan place the thickened coconut cream, 1 Cup of coconut milk, maple syrup, salt and vanilla. Place the saucepan over a medium/low heat and warm slowly, or until the cream has 'melted' and the mixture is luke warm.
        • Meanwhile, place the extra 1/2 Cup of coconut milk in a small bowl and whisk in the arrowroot, making sure no lumps remains.
        • One the saucepan mixture has warmed, increase the heat to medium/high and add the thickened milk mixture, whisking to combine.
        • Whisk/stir regualry as the mixture starts to thicken. The mixture will become custard like in it's consistancy. Be sure to whisk/stir the bottom of the pot to ensure that the mixture does not stick and burn. This will take 5-10 minutes.
        • Once thickened, allow the mixture to cool slightly.
        • Use the same ice cream machine or blender method as for the Strawberry Ice Cream.
        • When made, pour the Vanilla Ice Cream in to the tin and smooth the top. Retain 1/3 -1/2 Cup of Ice Cream and pipe on the top
        • Place the covered, triple layer Neapolitan Ice Cream Cake in the freezer for a minimum of 4 hous (overnight is best) before serving.
        • Allow the cake to sit at room temperature for 5-10 minutes before serving to soften the cake and make it easier to cut.