Neapolitan Ice Cream Cake
A party-ready layered ice cream cake in chocolate, vanilla and strawberry, on a crunchy biscuit base with chocolate sauce.
- Time7 hr
- LevelEasy
- Costabout £0.90 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Line the base and sides of a 20 cm springform tin with baking paper.
- 2
Mix the crushed biscuits with the melted butter. Press firmly into the base of the tin and freeze for 15 minutes.
15 min - 3
Spread the chocolate ice cream over the base in an even layer. Freeze for 45 minutes until firm.
45 min - 4
Add the vanilla layer, smoothing the top, and freeze for another 45 minutes. Then add the strawberry layer and freeze for at least 4 hours, ideally overnight.
240 min - 5
Melt the chocolate with the cream in a bowl over simmering water, stirring until smooth. Leave to cool until just warm and still pourable.
- 6
Run a knife round the tin and release the cake. Pour the sauce over the top, letting it run down the sides, and scatter over the sprinkles.
- 7
Slice with a knife dipped in hot water and serve right away.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
