I Tried Making Chapman's Gluten-Free Neapolitan Ice Cream Cake Recipe

I tried making Chapman's Gluten-free Neapolitan Ice Cream Cake. The recipe below is the recipe from the Chapman's website. I used regular strawberry jam instead of reduced sugar, but otherwise I followed their recipe. Do check out their website! They have some yummy looking recipes.

Gluten-Free Chapman's Neapolitan Ice Cream Cake Recipe (https://www.chapmans.ca/recipe/neapolitan-ice-cream-cake/)

Ingredients

The Cake Base

• 1/4 cup butter, melted
• 1/2 cup (100 grams) sugar
• 1/4 cup buttermilk
• 1/2 cup strawberry puree (*see note below)
• 2 tablespoons strawberry jam (I used regular strawberry jam. Chapman's calls for reduced sugar jam)
• 1 teaspoon vanilla extract
• 1 cup (130 grams) gluten-free flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt

Ice Cream Layer

• 1 litre Chapman's Neapolitan Ice Cream (I used about half)

Chocolate Topping

• 1 cup (125 grams) dark chocolate chips
• 1/2 cup heavy whipping cream

Decorations

• Chocolate covered strawberries

* Strawberry Puree: In a blender, blend 200 grams of fresh or thawed frozen strawberries until smooth. You'll need 1/2 cup for the recipe. (I found 200 grams to be too much, next time I would start with 100 grams)

Directions

1. Preheat oven to 350F. Line a 9X9* inch cake pan with parchment paper. (*I used an 8x8 inch pan and the remainder made 4 muffins in a regular muffin tin.)
2. Prepare the strawberry puree. Wash and take the tops off the strawberries. Blend the strawberries in a mixer or you can mash using a fork.
3. In a large bowl, whisk the melted butter and sugar for about 2-3 minutes until light in colour.
4. Mix in the strawberry puree, jam and vanilla.
5. Add the gluten-free flour, baking powder, baking soda and salt and whisk until combined.
6. Pour into pan and spread evenly. Bake for 15-17 minutes. Check cake is done with a toothpick. Insert the toothpick in the centre of the cake and if it comes oout clean the cake is done.
7. Cool cake completely.
8. After about 1 -2 hours, Add the ice cream. Open the ice cream carton and slice thin slices.
9. Layer the ice cream slices in a single layer on top of the cake. Arrange them in opposite directions so that there will be a variety of ice cream flavours in every piece of cake.
10. Cover with saran wrap and press down gently to press the layers together.
11. Freeze cake until firm, at least 2 hours or overnight.
12. Make the chocolate ganache: Put the chocolate and cream in a medium size microwave-safe bowl. Heat for 1 minute and stir until smooth.
13. Spread the chocolate topping over the ice cream, and freeze until set. About 30 minutes.
14. Garnish as desired and serve.
15. For the Chocolate Dipped Strawberries: wash and dry the strawberries, melt about 1/2 cup of milk chocolate chips in the microwave. Dip the chocolates in and put on a parchment or saran wrap plate and put in the fridge to let the chocolate harden.

This ice cream cake was easy to make. I found it helpful to gather all the ingredients together, and do all the measuring ahead of time as it makes the process easy.

Above are the ingredients you will need.

Prepare the strawberry puree. Wash and take the tops off the strawberries. Blend the strawberries. I used a mixer, but you can use a fork and mash them up on a plate if you don't have a mixer. Or you could use a hand blender too.

Mix the melted butter and sugar together. You want to mix until the colour turns a light yellow. Took me about 3 minutes to achieve the above results.

Add the rest of the liquid ingredients: buttermilk, strawberry puree, strawberry jam and vanilla extract, mix until combined.

Add the gluten-free flour, baking soda, baking powder and salt. Mix until well combined.

Spread the batter into your prepared tin. It is important to line the tin with parchment paper, because it will make it easier to remove when finished and cut.

I used an 8x8 inch pan instead of a 9x9 inch pan. So, I made 4 muffin size ice cream cakes with the remainder of the batter. I used muffin paper liners in the muffin tin.

It is a thick batter, so you'll need to smooth it out. I used the back of a tablespoon. Dip the tablespoon in warm water. This is so the batter doesn't stick when you are smoothing it out.

Gently smooth out the batter.

Put in the oven at 350 Farenheit. Bake for about 15 to 17 minutes. Take out and cool completely.

Check on the cake after 15 minutes. When a toothpick inserted in the centre of the cake comes out clean, the cake is ready. Set the cake on a cooling rack to cool completely. Took about 1 1/2 hours for me. If you want to speed up the process after about 15 minutes on a cooling rack you could put the cake in the fridge to cool faster.

Take the ice cream out of the fridge and remove from the packaging. Slice thin slices using a large knive.

Layer the ice cream slices on top of the cake. Arrange the next layer of ice cream slices in the opposite direction. This will ensure that each slice will get a combination of the different ice cream flavours.

Cover with saran wrap and gently press the ice cream slices together.

Above is how the ice cream layer should look. Put the ice cream cake in the freezer. Freeze the cake until firm, at least 2 hours or overnight.

After the cake has been in the freezer for at least 2 hours, it is time to prepare the Chocolate ganache. Combine the dark chocolate and cream in a medium size microwave-safe bowl. Heat for about a 1 minute and stir until smooth. Then spread on the frozen ice cream cake. Put cake back in the freezer to firm up. This takes about 30 minutes.

While the cake is firming up in the freezer, you can make the chocolate dipped strawberries.

Put the dipped strawberries on a parchment or saran wrap lined plate and cool in the fridge until the chocolate hardens. Then use them to decorate the cake.

Above is the finished gluten-free ice cream cake. My family really enjoyed the flavour and texture. It was the best the day it was made. I found that after a couple of days in the freezer the leftovers weren't as tasty. The cake became a little dry and hard. I'm looking forward to experiementing with different flavours of ice cream and maybe trying a gluten-free cookie base.

Here is a link to the Chapman's website if you'd like to check out their other gluten-free options and recipes:https://www.chapmans.ca/.

Have you made a gluten-free ice cream cake? I'd love to hear about your experiences.

Note: These are my personal experiences and opinions. Always seek out a medical opinion for medical concerns. Not sponsored. If sponsored I will always say so at the top of the post.