This Neapolitan Christmas Ice Cream Cake is super easy and cheap to make. Plus you can make it in advance!
And even better, the tub I used was only $4.50, the biscuits $3.50 and the chocolate was about a buck and the figurines were $4!
That’s a big ass Christmas cake for under $15 that looks and tastes a million bucks!
You will need to soften each colour and freeze between layers so allow yourself plenty of time. This recipe perfectly fills a 26cm springform cake tin.
You can decorate however you like, as you can see, we made several versions and it all looks delectable and gorgeous.
**We grabbed all the decorations from Woolworths.
Neapolitan Ice Cream Cake is a celebration in every slice a culinary masterpiece that pays homage to the nostalgic joy of Neapolitan ice cream while introducing a delightful novelty.
Whether you’re a devoted fan or a newcomer to the Neapolitan world, this cake promises an enchanting experience that will leave you savouring the sweet memories long after the last crumb has disappeared.
So, treat yourself to a slice to experience the magic and embark on a journey of flavours that’s nothing short of extraordinary.
Neapolitan Ice Cream Cake
12
servings20
minutes0
minutes350
kcal20
minutesA layered ice cream cake featuring chocolate, vanilla, and strawberry flavors, perfect for celebrations and summer desserts.
Keep the screen of your device on
Ingredients
100 grams Dark or Milk Chocolate, melted
1 packet Chocolate Ripple Biscuits
4 litre tub of Neapolitan Ice Cream
80 gram Butter-melted
Directions
- Break up the Chocolate Ripple Biscuits and blitz in a food processor with the melted butter until it resembles wet sand.
- Press the biscuit mixture firmly into the base of the tin and place in the fridge to set for an hour or two.
- Remove the vanilla ice cream from the tub, place in a bowl and give it a few minutes to soften. Using a large spoon stir the ice cream until it starts to resemble soft serve.
- Pour over the biscuit base and smooth the top, you will most likely get some of the biscuit crumbs throughout the ice cream but that is a good thing! Cover with glad wrap and place in the freezer for a few hours or until set.
- Remove the chocolate ice cream from the tub, place in a bowl and give it a few minutes to soften. Using a large spoon stir the ice cream until it starts to resemble soft serve. Pour over the vanilla ice cream and smooth the top, cover with glad wrap and place back in the freezer to set.
- Repeat above step, but make sure you smooth the top of the pink ice cream out so that it looks nice.
- Once set it’s to decorate!
- Place the melted chocolate in a piping bag fitted with a small tip, out on the outside of the ice cream cake and pipe circles of chocolate around the cake.
){kind=link}
Have your say!