Neapolitan No Churn Ice Cream Cake takes three favorite flavors and marries them together in a fun and refreshing birthday ice cream cake. Easy to make, smooth, creamy and delicious--what's not to love?
Note that the chocolate and strawberry layers use less than one can of sweetened condensed milk to ensure they aren't too sweet to freeze, so plan accordingly.
several drops red or pink food coloring, optional (I used some--start with 2-3, mix, and add until you achieve the color you want)
For the Vanilla Base
2cupsheavy whipping cream
1 14ozcan sweetened condensed milk
1Tablespoonvanilla extract
¼teaspoonsalt
To Assemble
Very coarsely crushed cookies of your choice. I used shortbread(Lorna Doones), but almost any kind of cookie will work)
Instructions
For the Chocolate Base
Place the chocolate chips in a bowl. Heat the cream to steaming and the pour over the chocolate. Allow to sit for a minute and then whisk gently until the chocolate is evenly melted and the cream mixture is uniform.
Cover the bowl and chill until cold.
Place the "chocolate cream," sweetened condensed milk, vanilla and salt in the bowl of your stand mixer and whip until the cream until thickened and the whip leaves tracks in the cream. You're looking for a texture something like cake batter.
Pour into a 9"x3" springform pan and shake gently to level.
Add a thick layer of coarsely crumbled cookies evenly to the top of the ice cream. I used 24 Lorna Doone cookies. You can use any sort of cookie you like. You want the ice cream completely covered by crumbled cookies--you shouldn't really see much ice cream peeking through at all.
Freeze for 2 hours.
For the Strawberry Layer
Combine the cream, sweetened condensed milk, strawberry jam, vanilla,salt, and food coloring in the bowl of your stand mixer, and whip until the cream has thickened and the whip leaves tracks in the cream. Again--cake batter texture.
Pour the strawberry base evenly over the cookies, tap on the counter to make sure the base gets down between the cookies, and shake gently to level. Freeze overnight.
For the Vanilla "Frosting"
Combine the cream, sweetened condensed milk, vanilla and salt in the bowl of your stand mixer. Whip the mixture until you achieve stiff peaks.
Remove the springform pan from the freezer, run a thin knife around the inside of the pan to release the ice cream and then remove the collar.
Frost the sides and top of the cake with a thin layer of vanilla frosting.
Refrigerate the remaining vanilla base and freeze the cake for about 45 minutes.
Add another 2-3 layers of ice cream on the top of the cake, freezing between each addition, until the frosting is as thick as you want it.*
Decorate as desired and then freeze at least 3 hours before serving.
Notes
Prep time does not include all the time you must wait for the cake to freeze. I suggest starting the cake 2 days before serving, finishing it up on the day before your party and then bringing it out just in time to sing Happy Birthday or Happy Blogiversary.*If you don't want to futz around with a no-churn frosting layer, just use straight-up whipped cream. It will hold up very nicely for decorating.Once you start making no-churn ice cream, you might not ever go back to churned. I suggest you stock up on sweetened condensed milk!