My son requested an ice cream cake for his 11th birthday. My mind immediately ran to all things exotic and fancy. But he just wanted three layers of coloured ice cream with sprinkles on top. So, we compromised. This cake was so easy to make – it took a bit of time and planning, but we had wonderful fun developing the recipe and deciding what extras would go in each of the layers. We landed on chocolate bottom, strawberry middle and vanilla top with white chocolate shards to decorate the sides and milk chocolate on the top. Of course you can make your own ice cream, but with all the palava of a kid’s birthday party, I didn’t need the stress of making my own. So, I used store-bought Neapolitan ice cream.
The best way to do this is one layer at a time with the ice cream semi-frozen, as it needs to be a little soft to mix the bits in easily. This can be a relaxed all day (or several day) job with each layer, though I did it in one evening by timing the melt/freeze steps.
Triple layer ice cream cake
- 2L tub of Neapolitan ice cream
- 125 g choc ripple biscuits, blitzed into fine crumbs
- 60 g unsalted butter, melted
- 75 g flake chocolate bar, roughly crushed
- 75 g violet crumble bar, crushed
- 75 g fresh frozen raspberries,
- 75 g white chocolate, coarsely grated
- 50 g milk chocolate, melted
- 75 g extra white chocolate grated into long shards (I used a vegetable peeler)
- Make a space in your freezer to fit a 23 cm spring form tin on a flat surface.
- Start with the ice cream. Remove as much vanilla and strawberry as you can into separate freezer-safe bowls and place these back in freezer (the colour of these will be more affected by the chocolate flavour melting into it). Leave the chocolate out (though maybe keep in the fridge if it’s a hot day – the ice cream needs to be cold but soft enough to stir, not liquid).
- Line the base and sides of a 23 cm round spring form tin with baking paper. Make sure the paper around the sides comes up over the top.
- Layer one (the base) – Mix together the choc ripple crumbs and melted butter and press firmly into the base of the spring form tin.
- Freeze for 15 minutes.
- Mix the chocolate ice cream with the flake, then smooth on the top of the choc ripple base. Sprinkle crushed violet crumble on top of layer one.
- Freeze layer one for an hour.
- Layer two (the middle) – Remove the strawberry ice cream from the freezer and let it soften a bit.
- Measure out the frozen raspberries and crush a bit with the back of a spoon while still frozen.
- Gently mix through the still-frozen raspberries and smooth this on top of layer one.
- Return to freezer for an hour.
- Layer three (the top) – Remove the vanilla ice cream from the freezer and let it soften a bit.
- Mix through the grated white chocolate and smooth this on top of layer two.
- Artistically drizzle melted milk chocolate on the top.
- Return to freezer for several hours to completely set.
- To serve, remove from spring form tin and carefully peel off the baking paper.
- Artistically decorate the sides with the extra shards of white chocolate.