Neapolitan Ice Cream Cake
Neapolitan Ice Cream Cake
For The Cake Layer And Ice Cream:
- 2 1/2 tbsp vegetable oil, plus more for oiling the pan
- 1/2 cup cake flour, plus more for flouring the pan
- 1 tbsp cornstarch
- 1/4 tsp baking powder
- 3 large eggs, separated
- 5 tbsp granulated sugar, divided, plus 1 tsp
- 2 tbsp whole milk
- 4 1/2 - 5 cups strawberry ice cream, softened
For The Hot Fudge Sauce:
- 2/3 cup heavy cream
- 2 tbsp granulated sugar
- 2 tbsp lightly packed light brown sugar
- 1/2 tbsp light corn syrup
- 4 ounces milk chocolate or milk chocolate chips
- 1 tbsp unsalted butter
- 1/24 tsp fine sea salt
- 1 tsp pure vanilla extract
Make The Cake
- Preheat the oven to 350 degrees. Cut a piece of parchment paper to fit the bottom of a 9-inch springform pan. Grease the bottom and sides of the pan, line it with the parchment paper, grease the parchment, and set aside.
- In a bowl sift together the cake flour, cornstarch, and baking powder. In a large bowl whisk together the egg yolks and 2 ½ tbsp of the sugar. Whisk in the oil and the milk until the mixture is light yellow and fully emulsified, 1 minute. Fold in the sifted dry ingredients just until there are no lumps.
- In the bowl of stand mixer fitted with the whisk attachment or using an electric hand mixer, whip the egg whites until soft peaks form. Add another 2 ½ tablespoons of sugar to the egg whites and whip until stiff peaks form, 3-4 minutes. Fold the egg white mixture into the egg yolk mixture in three parts until the batter is light and airy and everything is just thoroughly combined.
- Pour batter into the prepared pan and bake until the top is just dry, the cake is springy, and a toothpick inserted into the center comes out clean, 9-10 minutes. Cool cake completely on a wire rack.
Make The Fudge
- In a medium saucepan bring the heavy cream, sugar, brown sugar, corn syrup, chocolate, and butter to a boil over medium heat, whisking until the mixture comes to a boil. Cook, whisking constantly, until the mixture thickens and feels like fudge sauce, 5 minutes. Remove from the heat and whisk in the vanilla. Pour the fudge into a shallow glass dish or bowl to cool (The fudge pours best when it’s not too hot and not too cold, at the consistency of honey; fudge can be made ahead and reheated in a water bath of lukewarm water to the desired consistency).
Assemble The Cake:
- Press the ice cream into the pan on top of the cake, smoothing it with an offset spatula. Freeze the ice cream for 2 hours.
- Pour the soft fudge on top of the cake, using an offset spatula sparingly to distribute the fudge evenly. Once the fudge hardens, cover the cake with plastic wrap and freeze the cake for at least one hour and up to 24 hours. To serve, release the side of springform pan.
- Let the cake sit on the counter for 10 minutes for easier slicing. To slice, submerge a large knife in hot water, then quickly wipe to dry and use to slice; rewarm and dry knife as necessary.
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