Name: Neopolitan Ice Cream Mousse Cake
Prep time: 30 min
Cook time: 14 min
Total time: PT-487170H23M35S
Cuisine: American
Ingredients: 3 large eggs, room temperature; ⅓ cup granulated sugar (65 g); 1 teaspoon vanilla extract; ½ cup all‑purpose flour (65 g); ½ teaspoon baking powder; ¼ teaspoon salt; ⅓ cup crushed freeze‑dried strawberries (25 g); 15 teaspoons powdered gelatin (5 per mousse layer); 15 tablespoons cold water (5 per mousse layer); 3 cups chocolate ice cream, melted (420 g); 3 cups strawberry ice cream, melted (420 g); 3 cups vanilla ice cream, melted (420 g); ½ cup heavy cream (120 g); 100 g semisweet chocolate; Fresh strawberries for topping (optional)

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Short Description

This Neopolitan Ice Cream Mousse Cake layers light strawberry sponge, chocolate, strawberry, and vanilla ice cream mousses for a delightful, multi-flavored frozen dessert topped with silky chocolate ganache and fresh strawberries. It’s an elegant treat that brings together the best of Neopolitan flavors in one stunning cake.

Why You’ll Love This Recipe

Combines airy cake and creamy ice cream mousse in three classic flavors
Gelatin-stabilized mousse layers hold shape beautifully
No overly sweet sugar overload—just balanced, intense flavor
Finished with a gloss of ganache and fresh fruit for showstopping presentation
Can be made ahead and chilled overnight for a perfect slice

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Strawberry Sponge Cake

3 large eggs, room temperature
⅓ cup granulated sugar (65 g)
1 teaspoon vanilla extract
½ cup all‑purpose flour (65 g)
½ teaspoon baking powder
¼ teaspoon salt
⅓ cup crushed freeze‑dried strawberries (25 g)

Ice Cream Mousses (each flavor)

5 teaspoons powdered gelatin + 5 tablespoons cold water (75 ml)
3 cups ice cream (420 g) fully melted at room temperature
- chocolate ice cream
- strawberry ice cream
- vanilla ice cream

Ganache & Decoration

½ cup heavy cream (120 g)
100 g semisweet chocolate
Strawberries for topping (optional: dipped in melted chocolate)

Directions

Make Strawberry Sponge Cake

Preheat oven to 325°F (163°C). Line a 9″ round cake pan with parchment—do not grease.
Blitz freeze‑dried strawberries to a powder just before using to avoid clumping.
Whisk eggs, sugar, and vanilla on high for 3–4 minutes until the mixture is pale, fluffy, and ribbons fall slowly.
Sift in flour, baking powder, and salt. Gently fold with a spatula until nearly combined.
Gently fold in freeze‑dried strawberry powder, being careful not to deflate the batter.
Pour into the prepared pan and bake ~14 minutes, until a toothpick shows a few light crumbs. Cool completely.

Prepare the Ice Cream Mousses

Melt and measure each ice cream separately into large bowls.
In three small bowls, sprinkle 5 tsp gelatin over 5 Tbsp cold water each. Stir briefly and refrigerate ~10 minutes until bloomed.
Microwave each gelatin bowl in 15–20 second bursts until fully dissolved (stir between), then strain into each ice cream bowl using a fine mesh sieve.
Whisk to combine gelatin completely with melted ice cream.

Assemble the Cake

Place cooled cake on a board and surround with an acetate cake collar, snug but not tight. Secure with tape.
Pour chocolate mousse over the cake layer. Chill 1–2 hours until firm.
Carefully spoon strawberry mousse over the set chocolate layer; chill again 1–2 hours.
Spoon vanilla mousse as final layer. Chill in refrigerator overnight for full setting.

Ganache & Decoration

Heat cream until steaming and pour over chopped chocolate. Stir until smooth ganache forms. Cool ~10 minutes.
Remove acetate collar gently. Smooth edges with a spatula, if needed.
Pour ganache over top and create a swirl with an offset spatula.
Decorate with fresh (or chocolate-dipped) strawberries.

Servings And Timing

Servings: 12–14
Prep time: 30 minutes
Bake time: 14 minutes
Mousse layers setting time: 3–4 hours (plus overnight chill)
Ganache & assembly: 20 minutes
Total time: ~8–10 hours (including overnight chill)

Variations

Substitute fresh berry purée stabilized with gelatin instead of ice cream for a lighter mousse
Add a thin chocolate sponge under the vanilla layer for extra texture
Use flavored wafers or crispy layers between mousses for crunch
Replace the ganache top with whipped cream or white chocolate glaze
Use mango, pistachio, or coffee ice cream for a creative twist

Storage/Reheating

Store the cake covered in the refrigerator; serve chilled
Do not freeze—this may affect the texture of gelatin-based mousse
Best eaten within 2–3 days for optimal texture and flavor

FAQs

Can I use regular fresh strawberries instead of freeze‑dried?

Freeze‑dried are ideal for stability and color without releasing moisture. Fresh berries may weigh down the sponge.

Do I need gelatin for the mousse?

Yes—the gelatin sets the ice cream mousse into stable layers that hold shape when sliced.

Can I assemble the cake faster?

You can chill each layer in the freezer for 30 minutes instead of the fridge, but allow final set overnight for best slicing.

Can I make it without ice cream?

You could make fruit purée or cream-based mousse, but ice cream gives the rich Neopolitan flavor and easy melting texture you want.

What if my ganache is too thin?

Let it cool more before spreading, or refrigerate briefly until pourable but not runny.

Can I skip the acetate collar?

It helps create clean layers. Without it, the mousse may spread and you’ll have less defined layers.

Is it safe to eat this cake for babies or toddlers?

Gelatin-based dessert is not ideal for infants due to gelatine and uncooked eggs; wait until your pediatrician okays these ingredients.

Can I freeze a slice?

Freezing can create ice crystals in the mousse—best to avoid.

How do I cut neat slices?

Warm a sharp knife under hot water, wipe it dry, then make clean cuts; wipe between slices.

Can I swap gelatine for agar‑agar?

Agar‑agar works but sets differently—test a small batch first to ensure the texture is still smooth.

Conclusion

This Neopolitan Ice Cream Mousse Cake is a show-stopping dessert built on a strawberry sponge base with layers of chocolate, strawberry, and vanilla mousse, all capped with glossy ganache and fresh fruit. Elegant enough for special celebrations and light enough for warm seasons, it’s a luxurious cold cake that delivers big on flavor and visual appeal.

Neopolitan Ice Cream Mousse Cake

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Author: Maggie
Total Time: 8–10 hours (includes chilling)
Yield: 12–14 servings
Diet: Vegetarian

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Description

This Neopolitan Ice Cream Mousse Cake features layers of chocolate, strawberry, and vanilla mousse atop a light strawberry sponge, all finished with silky ganache and fresh strawberries. A stunning and refreshing dessert for special occasions.

Instructions

Preheat oven to 325°F (163°C). Line a 9″ round cake pan with parchment paper.
Blitz freeze-dried strawberries to powder. Whisk eggs, sugar, and vanilla on high for 3–4 minutes until fluffy.
Sift in flour, baking powder, and salt. Gently fold in. Then fold in strawberry powder.
Pour into pan and bake ~14 minutes. Cool completely.
Melt each flavor of ice cream in separate bowls. Bloom gelatin by sprinkling 5 tsp over 5 Tbsp cold water for each mousse.
Microwave gelatin until dissolved and strain into melted ice cream. Whisk each to combine.
Wrap cooled cake with acetate collar. Pour chocolate mousse over cake. Chill 1–2 hrs.
Add strawberry mousse, chill 1–2 hrs. Add vanilla mousse, chill overnight.
Heat cream and pour over chopped chocolate. Stir to form ganache. Cool ~10 minutes.
Remove collar, smooth edges, pour ganache on top. Swirl with spatula and top with strawberries.