Triple Decker Neapolitan Ice Cream Cake

This one came from the mind of my 10 year old who was planning her birthday party and decided she was going to make her own ice cream cake. She baked the cake from scratch herself. I helped her make a couple of batches of ice cream, one vanilla and one strawberry for the filling, we then covered the whole thing in a layer of chocolate buttercream and finished it with a frosting of whipped cream. I must say it turned out well and the kids at the party loved it. Number one kid was quite pleased with herself.


For the chocolate cake:3 cups sugar

3 cups all purpose flour
1& 1/3 cup cocoa
3 tsp. baking powder
1 ½ tsp baking soda
¾ tsp salt
3 eggs
1 ½ cup soured milk
1 ½ cup black coffee
¾ cup vegetable oil
1 ½ tsp vanilla flavouring

Combine all ingredients in a mixing bowl and beat with electric mixer for 2 minutes.

Pour into 3 greased and floured 9 or 10 inch cake pans. Bake for 30-40 minutes at 350 degrees For until toothpick inserted in the center comes out clean. Cool thoroughly on a wire rack.

Vanilla Ice cream

In a medium saucepan, whisk together well, until pale and thickened

½ cup sugar
3 egg yolks

Slowly whisk in

1 cup scalded whole milk
1 cup scalded whipping cream
Stir over medium heat until mixture thickens and leaves path on back of spoonwhen finger is drawn across, about 5 minutes. Do not boil or mixture may curdle.
Chill the custard until very cold.

Whip to soft peaks

1 cup whipping cream
2 tsp vanilla extract

Fold into the custard and process in an ice cream maker for about 25 minutes.

For the Strawberry Ice Cream fold about ¾ cup chopped fresh or frozen strawberries into a batch of the vanilla ice cream above.

Chocolate Buttercream Frosting

1 kg bag icing sugar
¾ cup cocoa
1 cup butter chopped in small pieces
1 cup shortening
1 tsp vanilla extract
6-8 tbsp milk

Blend together the first five ingredients. Beat in enough milk to bring the frosting to smooth spreadable consistency.

Vanilla Whipped Cream

2 pints of whipping cream
6 tablespoons sugar
4 tsp vanilla extract

Whip all ingredients together until soft peaks form.

To construct the cake:
Prepare two collars out of aluminum foil for 2 of the cake layers. Measure the outside of the cake and cut a piece of aluminum foil 2 inches longer than the perimeter measurement. Fold the foil twice lengthwise to form about a 3-4 inch collar which is wrapped around the 2 cake layers and secured with a couple of pieces of scotch tape. This will form a mold to contain the ice cream which is spread on top of the 2 cake layers. Let the ice cream free in the molds for several hours or overnight before doing the final construction of the cake.

Place the two ice cream layers together and top with the third layer of cake. Cover the entire cake with the chocolate buttercream frosting and finally with the vanilla whipped cream. Store in the freezer.

To serve, remove from the freezer for 15-20 minutes to thaw slightly before cutting. The thawing time will vary depending on your freezer. Cut in thin slices. Serves 24 or more.