(**Editor’s note – this was 2010…and am pretty sure Google was around**) So, I thought of the Birthday cakes I grew up with, from Dairy Queen, and decided to make a copycat version.įor the next five or six years, I made my husband an ice cream cake for his birthday.
This was pre-Pinterest and pre-Googling recipes any time I thought of something I wanted.
#NEAPOLITAN ICE CREAM HOW TO#
I decided I would figure out how to make one myself. When I asked him about his favorite cake, he said he liked ice cream cake. At the time, I did not know that he wasn’t a big fan of cakes. When his birthday came around, I wanted to impress him with a homemade dinner and birthday cake. My husband and I started dating about a month before his birthday. This Homemade Neapolitan Ice Cream Cake is easy to customize and ridiculously easy to make! Origins
Raspberries, strawberries and blueberries make a lovely combination.Īdd the grated chocolate and top with chocolate biscuits.Chocolate fudge and chocolate cookie crumbs sandwiched between vanilla and strawberry ice creams, then finished with frozen whipped topping. Get creative and add you favourite, in season fruit. This will result in a soggy cake and icy ice cream. Once you start making the cake, work fast to ensure the ice cream doesn’t get too soft.If it’s straight out of the freezer it’ll be too hard to scoop into the tin. You’ll need to let the ice cream melt a little before making this cake.Place cake in freezer until you’re ready to serve then remove the springform tin.You should keep your sponge in the tin to keep its shape. Spoon in a layer of chocolate ice cream to the top of the sponge.Once the sponge is cool, add it to the freezer for an hour.Bake for 25-30 minutes until golden on top.You don’t want an overly thick slab of sponge. Depending on the tin you’ve chosen, you may not need to use all the mixture. Once combined, fold in the egg whites as gently as possible. Sift the flour into the yolk mixture and fold in, along with the butter.Add remaining sugar while continuing to beat until stiff peaks form. Combine egg whites with salt in a different bowl and beat until soft peaks form.Begin heating bowl over a simmering saucepan of water until the mixture warms a little, then remove from heat and whisk until cool. Mix the 100g of sugar and egg yolks in a heatproof bowl.You can choose a smaller tin which will create a higher cake. Grease a round springform cake tin approximately 22cm diameter.Preheat oven to 180 deg (c) or 350 (f).It will be fairly thin so this doesn’t take more than 30 minutes. You’ll need to allow time to let this sponge cool before assembling the cake. 1/2 cup of your favourite chocolate biscuits crushed.You can buy ice cream from the store to keep things simple or follow my strawberry, chocolate and vanilla ice cream recipes. To add to the visual impact, you’ll also add chocolate and berries to the top.
It doesn’t mess with the flavour combination, but it does add a layer or Genoise cake on the bottom. In this recipe, we take the original version and raise the bar by making a spectacular cake. Every home had their favourite flavour that was keenly fought over by the kids. In my home growing up, there was always a line of strawberry ice cream left in the middle of the tub. It’s been a family favourite for decades because it’s simple, and it appeals to a variety of tastes. Neapolitan ice cream: the magical combination of strawberry, vanilla and chocolate ice cream in one tub.
Turn classic Neapolitan ice cream into a jaw dropping cake
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