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Grown-up neapolitan ice-cream cake
Grown-up neapolitan ice-cream cake
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Savor this upscale twist on a traditional ice cream cake.
Ingredients:
  • 82.50 ml strawberry conserve
  • 1500.00ml ice-cream
  • 12 mini vanilla meringues, chopped
  • 6 dark chocolate balls, roughly chopped
  • 250g strawberries, hulled, quartered
  • 40.00 gm caster sugar
  • 20.00 ml brandy
Instructions:
  • Prepare a 7cm-deep, 9cm x 22cm loaf pan by greasing it and lining the base and sides with baking paper, ensuring the paper extends 5cm above the edge of the pan.
  • In a small saucepan, heat the conserve over medium heat until it comes to a boil. Stir occasionally and let it boil for 3 to 4 minutes until smooth. Transfer the conserve to a shallow dish and chill in the refrigerator for about 5 minutes until cold.
  • 1. In a large bowl, gently mix strawberry ice-cream with conserve. 2. Transfer the mixture into a prepared pan and smooth the surface. 3. Freeze for 2 hours or until firm.
  • Allow vanilla ice-cream to soften in a large bowl. Gently mix in meringue. Pour over strawberry ice-cream. Even out the top. Freeze until firm, about 2 hours.
  • 1. Allow the chocolate ice-cream to soften in a large bowl. 2. Gently fold in the chopped chocolate. 3. Spoon the mixture over the vanilla ice-cream. 4. Smooth the surface. 5. Cover with plastic wrap followed by foil. 6. Freeze overnight or until set.
  • In a medium bowl, mix strawberries, sugar, and brandy together. Let it sit for 30 minutes until it becomes syrupy. Right before serving, allow it to stand at room temperature for 5 minutes. Flip onto a plate and spoon the strawberry mixture over it. Serve and enjoy!

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