Name: Neopolitan Ice Cream Mousse Cake
Prep time: 30 min
Cook time: 14 min
Total time: PT-487279H56M7S
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)

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.

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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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.

Notes

Use a cake collar for defined mousse layers.
Chill each mousse layer before adding the next for clean lines.
Use high-quality ice cream for best flavor.
Don’t freeze—mousse texture may become icy.

Prep Time: 30 minutes
Cook Time: 14 minutes
Category: Dessert
Method: No-Bake + Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 340
Sugar: 27g
Sodium: 95mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 5g
Cholesterol: 85mg