Neapolitan Ice Cream Melt & Pour Soap Recipe

This yummy summery Neapolitan Ice Cream recipe is the perfect layering soap project for beginner soapers!  With three delicious layers of Strawberry, Vanilla and Chocolate soap, you'll have to remind yourself that it's not for eating!

This recipe makes 10 x 100g bars of soap, depending on the thickness of your slices.

What you'll need:

• SFIC Coconut (LSW) WHITE - Melt & Pour Soap Base
• Vanilla Colour Stabiliser
• Sweet Strawberry Fragrance
• Warm Vanilla Sugar Fragrance
• Chocolate Frappé Fragrance
• Dark Brown Oxide Liquid
• Carmine Red Liquid Pigment Dispersion
• Isopropyl Alcohol & Spritz Bottle Set
• Flexible Loaf Mould (Medium)

Equipment:

Stirring spoons or spatulas
3 microwave safe jugs - each needs to hold 750ml
Digital Scales to ensure you have even layers
Thermometer - optional, but very helpful

Method:

• Set out the ingredients, equipment and mould, ready to go
• Cut the soap base into small cubes, then split the soap into three even lots of approximately 330g, placing each lot in one of the three microwave jugs

• Now lightly cover the first jug of Melt & Pour Soap cubes, and place in the microwave.
• Heat in 30 second bursts on medium or medium low until just melted. This will take a few minutes, so do keep an eye on it so it doesn't overheat; overheating can cause some of the water in the soap to evaporate which can result in 'sweating' of your finished product.

• Remove the liquid Melt & Pour Soap from the microwave. Add approximately 10 - 12 drops of Red Colour and stir well through the soap. You may need a little more or less colour to achieve your perfect strawberry pink.
• Now add 3 - 7g/ml Vanilla Colour Stabiliser and 3 - 7g/ml of Strawberry Fragrance, stirring well to combine (the amount of Vanilla Colour Stabiliser should match the amount of fragrance used).
• Carefully pour into the mould (the soap should not be hotter than 60°C)

• Spritz the first layer of soap with alcohol to remove any bubbles, and allow to set up
• Now lightly cover the second jug of Melt & Pour Soap cubes, and place in the microwave, heating on medium or medium low in 30 second bursts until just melted; take care not to overheat!
• Now add 3 - 7g/ml Vanilla Colour Stabiliser and 3 - 7g/ml Warm Vanilla Sugar fragrance, stirring well to combine (the amount of Vanilla Colour Stabiliser should match the amount of fragrance used).
• Gently touch the surface of the soap to check it is firm enough to pour the new layer over the top
• Spritz the surface of the soap with alcohol to help the second layer stick to the first.
• Carefully pour into the mould over the first layer (the soap should not be hotter than 60°C). It's best to pour as closely to the first layer as possible, to avoid breaking the surface of the first layer.

• Spritz the second layer with alcohol to remove any bubbles, and allow to set up
• Now for the final pour!
• Lightly cover the third jug of Melt & Pour Soap cubes, and place in the microwave, heating on medium or medium low in 30 second bursts until just melted; take care not to overheat!
• Add Liquid Brown Oxide colour and stir until you have a nice chocolate ice cream shade
• Now add 3 - 7g/ml Vanilla Colour Stabiliser and 3 - 7g/ml Chocolate Fragrance, stirring well to combine (the amount of Vanilla Colour Stabiliser should match the amount of fragrance used).
• Gently touch the surface of the soap in the mould to check it is firm enough to pour the new layer over the top
• Spritz the surface of the soap with alcohol to help this layer to stick.

• Carefully pour into the mould over the previous layer (the soap should not be hotter than 60°C)
• Spritz with alcohol to remove any bubbles, and allow to set up

• Allow several hours or overnight to set up completely
• Unmould by pulling on the sides of the silicone mould to release the air lock, invert the mould and push thumbs along the base until the soap loaf slowly falls down onto the bench

• Now slice the soap loaf into even slices and wrap!