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Neapolitan ice-cream cake

  • 17:30 Prep
  • 0:50 Cook
  • Makes 10
  • Advanced


  • 150g butter, at room temperature
  • 155g (3/4 cup) caster sugar
  • 2 teaspoons vanilla bean paste
  • 3 eggs
  • 190g (1 1/4 cups) self-raising flour, sifted
  • 60g (1/3 cup) rice flour, sifted
  • 125ml (1/2 cup) milk
  • 1L chocolate ice-cream, slightly softened
  • 1L vanilla ice-cream, slightly softened
  • 1L strawberry ice-cream, slightly softened
  • 300ml double thick cream, whipped
  • White, pink and dark chocolate curls, to decorate


  • 20cm round cake pan, electric beaters


  • 1
    Preheat the oven to 180°C/160°C fan forced. Grease a 20cm round cake pan and line with baking paper.
  • 2
    Use electric beaters to beat the butter and sugar in a bowl until pale and creamy. Add the vanilla. Beat until combined. Add eggs, 1 at a time, beating well after each addition. Add flours and milk, in alternating batches. Use a large metal spoon to fold until just combined. Spoon the mixture into the prepared pan and bake for 45-50 minutes or until pale golden and a skewer inserted in the centre comes out clean. Set aside in the pan to cool completely.
  • 3
    Clean the pan. Grease and line with baking paper, allowing the paper to extend 6cm above the side. Use a large serrated knife to cut the cake horizontally into 4 layers. Place cake base in prepared pan.
  • 4
    Working quickly, place the softened chocolate ice-cream in a bowl and stir with a wooden spoon until smooth (but not melted). Spread evenly over the cake base. Top with another cake layer. Place in the freezer. Place the vanilla ice-cream in a bowl and stir with a wooden spoon until soft (but not melted). Spread evenly over the cake. Top with another cake layer. Place in the freezer for 2 hours or until firm. Repeat with the strawberry ice-cream and the final cake layer. Place in freezer for 8 hours or overnight to set.
  • 5
    Place cake on a serving plate. Smooth ice-cream with a spatula if necessary. To with cream and decorate with the chocolate curls.

Source: taste.com.au


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