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Neapolitan ice cream cake

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Neapolitan Brownie Ice Cream Cake

Yield Makes one 8 inch cake 1x
Prep: 500 minutesCook: 40 minutesTotal: 9 hours

Neapolitan Brownie Ice Cream Cake with a fudgy chocolate brownie base topped with vanilla and strawberry ice cream.

Ingredients

Chocolate brownie x 2*

  • 115 grams (1/2 cup or 1 stick) unsalted butter, chopped
  • 200 grams (1 and 1/3 cup) good quality dark chocolate, pieces
  • 100 grams (1/2 cupcaster sugar
  • 90 grams (1/2 cup) brown sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 85 grams (2/3 cup) plain flour

Vanilla bean ice cream

  • 480ml (2 cups) thickened or heavy cream
  • 240 ml (1 cup) condensed milk
  • 1 teaspoon vanilla bean paste (or 2 teaspoons vanilla extract)

Strawberry ice cream

  • 480ml (2 cups) thickened or heavy cream
  • 240ml (1 cup) condensed milk
  • 1 teaspoon strawberry extract
  • A few drops of pink food colouring

Instructions

  1. Chocolate brownie
    Grease and line the bottom of a high sided 8 inch round cake tin with baking or parchment paper. Pop the butter and chocolate in a heatproof bowl and place over a medium saucepan that is filled with a bit of water, say 5cm (2 inches) high or so. You need to ensure the bottom of the bowl will not touch the water below. Place on the stove on medium heat and stir while the chocolate and butter melt. Once the mixture is lovely and smooth, remove the bowl from the heat and leave to cool slightly.
  2. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Next, add the sugar and vanilla to the chocolate mixture and beat with an electric beater until combined. Add the eggs, one at a time and beat again. Then sift in the flour and beat until the brownie mixture is smooth. Pour the mixture into the prepared tin. Very gently smooth over the top.
  3. Bake the brownie for about 35-40 minutes or until cooked through. It should have a nice cracked top and no longer wobble in the middle. Leave to cool completely – do not remove from the tin.
  4. Vanilla bean ice cream
    In a large mixing bowl, beat your thickened or heavy cream with an electric mixer until it forms soft peaks. In a separate bowl, add your condensed milk and vanilla and then gently fold in your cream. Once everything is combined and smooth, pour over your cooled brownie, cover gently with foil or plastic wrap and pop into the freezer. You will want to leave it for at least 3-4 hours (or even overnight) before adding the strawberry ice cream on top.
  5. Strawberry ice cream
    In a large mixing bowl, beat your thickened or heavy cream with an electric mixer until it forms soft peaks. In a separate bowl, add your condensed milk and then gently fold in your cream. Add your strawberry extract and a few drop of food colouring and gently fold. Once everything is combined and smooth, pour the strawberry ice cream over your vanilla layer, cover and freeze, preferably overnight.
  6. To decorate
    To decorate your ice cream cake as I have, you will need to follow the instructions above and make an additional chocolate brownie. Once your brownie is cooled, cut into small chunks. Then remove your ice cream cake from the freezer, take out of your tin – you may need to run a small butter knife around the sides to help it pop out cleanly. Then pile your brownies on top. You could also drizzle over a little extra melted chocolate if you like. Cut and devour!

Notes

*You will need to make the brownie twice. Once for the bottom layer and then again for decoration.

Author: Jessica HolmesCategory: CakeCuisine: American
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