🍧 Neapolitan ice cream cake
Ingredients
- 500 ml very cold double cream
- 1 tin sweetened condensed milk (400 g)
- 150 g strawberries, blended
- 3 tbsp cocoa powder
- 1 tsp vanilla
- 200 g crushed biscuits + 60 g melted butter
Method
- Mix the crushed biscuits with the melted butter and press into the base of a springform tin; freeze.
- Whip the very cold cream to firm peaks, then fold in the condensed milk gently.
- Divide into three: one with vanilla, one with cocoa, one with the strawberry purée.
- Pour the chocolate layer over the base, freeze 1 h, then the vanilla, freeze 1 h more, and finally the strawberry.
- Without those pauses the layers blend and the Neapolitan effect disappears.
- Freeze 6 h in total, and take it out 10 min before slicing with a knife dipped in hot water.
Adapted from Home Cooking Adventure (YouTube)
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