Neapolitan ice cream cake



  • 5.3 oz semi sweet chocolate
  • 3.5 oz unsalted butter
  • 3/4 cup sugar
  • ¼ cup brown sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 1 tsp cocoa powder
  • ½ + 1/8 cup all purpose flour
  • ½ tsp salt
  • 2 cups strawberry ice cream
  • 1 cup heavy cream
  • 1/4 cup confectioners' sugar
  • 1/2 tbsp vanilla paste


40 minutes
  • 1Preheat oven to 350F (180C).
  • 2In a large bowl, place chocolate and butter. Melt them in the microwave oven or in bain-marie. Mix well. Add sugar and brown sugar and mix well.
  • 3Add eggs (one at a time). Pour in the vanilla. Finally add cocoa powder, flour and salt.
  • 4Pour batter in a 8 in (20 cm) round baking pan (prepared with parchment paper on the bottom - if you use a springform pan it will be easier for unmolding) and bake for approximately 30 minutes or until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. When brownie is cooled put it (don't remove from pan) in the freezer for 1 hour.
  • 5Whisk heavy cream until soft peaks form. Add confectioners' sugar and vanilla paste, and whisk until combined.
  • 6Remove brownie from freezer. Spread strawberry ice cream on top. Spread vanilla whipped cream on top of ice cream.
  • 7Leave pie in the freezer for some hours (preferably overnight). To unmold easily (if you are not using a springform pan), turn pie pan upside down and let some hot water run through it. Remove from pan, remove parchment paper from the bottom and place pie in a plate.
  • 8Leave pie at room temperature for a few minutes before serving.
  • 9
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