Neapolitan Cookie Ice Cream Cake
Votes: 2
Time: 8 hours 30 minutes
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 779, total fat 40 G., saturated fats 19 G., proteins 9 G., carbohydrates 101 G., fiber 3 G., cholesterol 91 mg, sodium 452 mg, sugar 25 G.
Calories 779, total fat 40 G., saturated fats 19 G., proteins 9 G., carbohydrates 101 G., fiber 3 G., cholesterol 91 mg, sodium 452 mg, sugar 25 G.
This luxurious cake was inspired by Neapolitan ice cream, featuring strawberry, chocolate, and vanilla layers. You can use any of these three ice creams for this recipe, and it's based on crispy wafer cookies in the three flavors mentioned above. Once the cookies are soaked in the ice cream and become soft, you'll be able to savor the flavor of Neapolitan ice cream in every bite.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 6 cups vanilla, chocolate, or strawberry ice cream, softened
- 4 packages of chocolate wafer cookies (80 grams each)
- 3 packages of vanilla wafer cookies (80 grams each)
- 2 packages of strawberry wafer cookies (80 grams each)
- 1.5 cups heavy cream
- 1/4 cup sugar
- Pink, white and brown sprinkles, for decoration
- Special equipment: pastry bag with a medium star tip
We recommend
Recipes with similar ingredients: chocolate cookies, vanilla ice cream, cream
Cooking the dish according to the recipe:
- Line the inside of a 20cm diameter round pan with cling film, leaving an 8cm overhang.
- Spread 2 cups of ice cream over the bottom of the prepared pan. Place the chocolate chip cookies vertically along the sides of the pan, pressing them all the way to the bottom so they sit firmly in the ice cream. Line the pan with another circle of chocolate chip cookies, pressing them down onto the first circle. Next, line with 2 circles of vanilla wafer cookies, followed by 2 circles of strawberry wafer cookies. Fill the center with 2-3 strawberry cookies.
- Spread the remaining ice cream on top, tapping the pan lightly against the countertop to ensure it fills all the crevices (the ice cream should be fairly soft, almost melted). Cover with the edges of the plastic wrap and freeze for at least overnight and up to 2 weeks.
- When ready to serve, remove the cake from the freezer and let it rest for 10 minutes to make it easier to unmold. Whip the cream and sugar until stiff peaks form. Place 1/2 cup of whipped cream in a pastry bag fitted with a medium star tip.
- Unwrap and invert the cake onto a serving platter. Cover with the remaining whipped cream, then pipe whipped cream around the edges. Decorate with colorful sprinkles.
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