When you can’t decide if you want chocolate, vanilla or strawberry – have all three with our Neapolitan Ice Cream Cake.
This gluten free, peanut/nut free, and egg free dessert will take the cake at your next social event!
Made from 100% Canadian Dairy, this allergy friendly dessert offers a variety of flavours to excite your tastebuds. Once you’ve added your ice cream and chocolate ganache to the cake, you can let it chill in the freezer until you’re ready to serve.
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Ingredients
Instructions
1
Preheat oven to 350°F and line a 9x9” baking dish with parchment paper (optional, but this does make it easy to remove and serve).
2
In a large bowl, whisk together melted butter and sugar for 2-3 minutes until light in color.
3
Whisk in strawberry puree, strawberry jam, and vanilla.
4
Add flour, baking powder, baking soda and salt and whisk until combined.
5
Spread into the prepared pan and bake for 15 to 17 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs.
6
Set aside to cool completely (this can take up to an hour or two).
7
Open the carton and slice thin slices of Neapolitan Ice Cream.
8
Layer in a single layer on top of cake, cutting to fit if necessary. Slice more thin layers and rearrange them the opposite direction so that there are a variety of ice cream flavours in every piece.
9
Cover with plastic wrap and press down gently to press the layers together.
10
Freeze until firm, at least 2 hours.
11
Make the ganache: combine chocolate and cream in a medium microwave-safe bowl. Heat on 50% power for 1 minute, then stir until smooth. Place back in the microwave for additional time if needed.
12
Smooth ganache over the top of the ice cream, and freeze just until set, about 30 minutes.
13
Garnish as desired and serve.
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