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Frozen Neapolitan chequerboard cake recipe
Frozen Neapolitan chequerboard cake recipe
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Transform a classic Neapolitan tub into a nostalgic frozen cake with only 5 ingredients. Top with chocolate magic shell for a crispy finish. Freeze for 11 hours for a perfect summer treat. Check out more no-bake dessert ideas and Christmas ice cream cakes for a festive twist.
Ingredients:
  • 4L tub Simply Neapolitan Frozen Dessert
  • 280g Arnott’s Malt ‘O’ Milk biscuits
  • 200g pkt dark cooking chocolate, finely chopped
  • 45g (1/4 cup) solidified coconut oil
  • Chocolate sprinkles, to decorate
Instructions:
  • Chill 3 metal baking trays in the freezer for 10 minutes. Transfer the frozen dessert from the tub onto a chopping board in one piece. Cut the block to separate the 3 colors and place each color cut-side down on a chilled tray. Let them firm up in the freezer for 1 hour.
  • Take out the trays one by one from the freezer. Slice each color into 6 even pieces and place them back in the freezer to firm up for 2 hours.
  • Prepare a 22cm cake pan by lining its base and sides with baking paper. Place 18 biscuits on the base of the pan. Layer 8 slices each of pink, white, and chocolate frozen dessert over the biscuit layer. Top with the remaining 8 slices in the opposite direction, reserving any extra slices for later use. Add the remaining biscuits on top, gently pressing down to level and fill any gaps. Freeze for at least 8 hours or overnight to set.
  • In a saucepan, melt the chocolate and coconut oil over low heat until smooth. Let it cool at room temperature for 1 hour.
  • To serve, transfer the frozen cake onto a serving plate or board. Generously drizzle with chocolate sauce and sprinkle decorations on top. Enjoy the delightful Frozen Neapolitan chequerboard cake by following our video tutorial.

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