Three layers of ice cream?
Neapolitan-style ice cream cake? This is how the idea was born:
Do you remember the classic ice cream sandwich? This ice cream between two waffles and with 3 types of ice cream: chocolate, vanilla and followed by strawberry. I used to love this ice cream. As a child I wasn’t familiar with the term. I can only knew it by the name ice cream sandwich. That’s why it took me a while to find the term here on Google.
With the idea in mind, I wanted to create an ice cream cake. Exactly according to this color and taste pattern: First a layer of chocolate. For this I have conjured up a dough made of nuts and cocoa. This is followed by a layer of cashew-based vanilla cream. And then a layer of the same cashew cream, but naturally colored with blackberries. That was simply incredible!
If you don’t have any blackberries at the moment, you can simply use red currants, raspberries or blueberries for this ice cream cake. The color result will vary as a result. But that’s totally fine.
Recipe for the Neapolitan Ice Cream Cake
Super easy ice cream cake. Completely vegan & gluten-free. Without much effort. Suitable for beginners. Here is the recipe. 🌱
- 200 g almonds ⎮ for the base
- 35 g desiccated coconut ⎮ for the base
- 8 dates pitted ⎮for the base
- 200 g cashews – soaked in water for 8 hours preferably overnight ⎮for the filling
- 250 g almond milk or another plant milk of your choice ⎮for the filling
- 4 tbsp coconut oil ⎮ for the filling
- 110 g maple syrup ⎮for the filling
- 50 g desiccated coconut ⎮ for the filling
- 100 g berries of your choice – I used blackberries ⎮ for the filling
- Berries of your choice for decoration
Line the bottom of a round baking pan Ø 20 cm / 8 inch with parchment paper.
Put all the ingredients for the base in the mixer and mix until you have a dough-like mixture. If necessary, add 1-2 tablespoons of water.
Spread the mixture in the baking pan and press down evenly.
Wash the blender. Drain the cashew nuts.
Now put all the ingredients for the filling in the mixer (except for the berries) and mix until you have a smooth mixture.
Put 2/3 of the filling on the bottom.
Now put the berries in the blender and mix again.
Carefully place the berry mixture on the light layer
and place the cake in the freezer for at least 6 hours. Preferably overnight. Take out 1-2 hours before consumption and decorate with fresh blackberries and optionally with fruits of your choice.
Once frozen, the cake can be kept in the freezer for up to 6 months
Don't forget to #therawberryeats over on instagram and tag me @therawberry if you remake this one. I'd love to see your recreations.
No baking, no oven!
I actually love this type of cake a lot. They make a lot of fun, are not only vegan, but also gluten-free and have knocked every one of my guests off the stool over the past few years. Whether it’s a birthday party, wedding, cake date, or a girls’ evening. The best thing was: you just had to go to the freezer and there these beauties were already there.
Especially for celebrations where you already have enough to do during the day, it is super practical if you can make the cake a week in advance and only have to get it out of the freezer on the day of the event.
The only thing to keep in mind is that it takes 1-2 hours for a complete cake to defrost. He just needs his time. But that’s easy to plan.
When do you dare to do one?
By the way, here’s more:
Have a lot of fun with this. Of course, I am always happy to receive your feedback in the comments.
Have a wonderful day and say hello on Instagram.
Author: Marie Dorfschmidt