Neapolitan Ice Cream Cake

Instructions

Prepare the cocoa brownie.

Preheat the oven to 350F (180C). Grease and line a 8-inch (20cm) springform pan with parchment paper.

In a bowl whisk the egg with sugar, salt, and vanilla extract until well combined.

Incorporate oil.

Add the flour and cocoa powder and whisk to fully incorporate.

Pour the batter into the prepared pan.

Bake for 10-12 minutes until a toothpick inserted into the center comes clean or with a few moist crumbs attached.

Let cool completely.

Prepare the strawberry sauce.

Place strawberries, sugar and lemon juice in a small saucepan and place over medium heat.

Bring to a boil and cook for about 5 minutes or until thickens.

Remove from heat and sieve to remove seeds. Let cool completely.

Prepare the chocolate ice cream.

In a large bowl whip cream until stiff peaks form.

Mix in the sweetened condensed milk, salt and cocoa powder until well combined.

Transfer the cake onto a serving platter.

Add a cake ring around the cake and line with an acetate sheet.

Pour the chocolate ice cream mixture over the cake. Smooth the top.

Freeze for 1-2 hours until slightly set.

Prepare the strawberry ice cream.

In a large bowl whip cream until stiff peaks form.

Mix in the sweetened condensed milk and the strawberry sauce until well combined.

Pour the strawberry ice cream mixture over the frozen chocolate ice cream layer. Smooth the top using a spatula.

Freeze for another 1-2 hours until slightly set.

Prepare the vanilla ice cream.

In a large bowl whip cream until stiff peaks form.

Mix in the sweetened condensed milk, salt and vanilla extract until well combined.

Pour the vanilla ice cream mixture over the strawberry layer. Smooth the top.

Freeze for 6 hours or overnight to set completely.

Decorate the cake with fresh strawberries and chocolate candies or shards. Dust with powdered sugar.

Dessert