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Decadent Neapolitan Ice Cream Cake Roll

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  • Author: Isabella
  • Total Time: 4 hours, 30 minutes
  • Yield: 10–12 slices
  • Diet: Vegetarian

Description

This Decadent Neapolitan Ice Cream Cake Roll features layers of rich chocolate cake, creamy vanilla, strawberry, and chocolate ice cream, all topped with a fluffy whipped cream finish. Perfect for birthdays or any celebration, this dessert combines nostalgic flavors with a show-stopping presentation. It’s an easy-to-make, visually stunning treat that’s sure to be a hit with your guests.

Ingredients

For the Chocolate Cake:

  • 3/4 cup (95 g) all-purpose flour
  • 1/3 cup (40 g) unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 4 large eggs, room temperature
  • 3/4 cup (150 g) granulated sugar
  • 1 tsp vanilla extract
  • 1/4 cup (60 ml) whole milk

For the Filling:

  • 1 cup (240 ml) softened vanilla ice cream
  • 1 cup (240 ml) softened strawberry ice cream
  • 1 cup (240 ml) softened chocolate ice cream

For the Topping:

  • 1 cup (240 ml) heavy cream
  • 2 tbsp powdered sugar
  • 1/2 tsp vanilla extract
  • Chocolate shavings, sprinkles, or fresh strawberries (optional garnish)

Instructions

  1. Prepare the Chocolate Cake:

    • Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
    • In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt.
    • In a large bowl, beat eggs and sugar on high speed until thick, pale, and fluffy (about 5 minutes). Add vanilla extract.
    • Gently fold the dry ingredients into the egg mixture in three additions, alternating with the milk. Mix until just combined.
    • Spread the batter evenly into the prepared pan. Bake for 10–12 minutes, or until the cake springs back when lightly touched.

  2. Roll the Cake:

    • While the cake is still warm, dust a clean kitchen towel with cocoa powder. Carefully invert the cake onto the towel and peel off the parchment paper.
    • Starting at a short end, roll the cake tightly with the towel to form a log. Let it cool completely.

  3. Fill the Cake Roll:

    • Once the cake has cooled, gently unroll it.
    • Spread softened strawberry ice cream evenly over the cake, leaving a 1-inch border. Freeze for 10 minutes.
    • Spread vanilla ice cream over the strawberry layer. Freeze again for 10 minutes.
    • Spread chocolate ice cream as the final layer.

  4. Roll and Freeze:

    • Carefully re-roll the cake, using the towel to guide it. Wrap the cake tightly in plastic wrap and freeze for at least 4 hours or until firm.

  5. Decorate:

    • Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
    • Spread or pipe the whipped cream over the frozen cake roll. Garnish with chocolate shavings, sprinkles, or fresh strawberries as desired.

Notes

  • Store in the freezer, tightly wrapped, for up to 1-2 weeks.
  • Serve directly from the freezer for the best texture.
  • Customize the ice cream flavors to suit your preferences, such as mint chocolate chip or cookies and cream.
  • Prep Time: 20 minutes
  • Freezing: 4 hours
  • Cook Time: 10–12 minutes
  • Category: Dessert
  • Method: Baking, Freezing
  • Cuisine: American

Find it online: https://recipes.kqeducationgroup.com/decadent-neapolitan-ice-cream-cake-roll/