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Prepare to be delighted by this drool-worthy Neapolitan Ice Cream Cake! It features a moist chocolate cake layer, sweet strawberry ice cream, refreshing vanilla bean ice cream and a light whipped cream topping.
Looking for another classic ice cream cake? This Dairy Queen Copycat Recipe is killer!
A Truly Sensational Ice Cream Cake
You can’t beat the combination of ice cream and cake. Instead of making a cake and serving it with a scoop of ice cream, why not combine the two into one big treat? Don’t mind if I do!
This cake is a fond reminder of the Neapolitan ice cream sandwiches I loved as a child. It’s just a more elegant version! And even though there are a lot of layers to enjoy, it’s super easy to make.
The ice cream layers are made without an ice cream machine, meaning there’s less hassle and fewer tools to clean up. Before it’s even frozen, the ice cream is already nice and thick – so there’s no need to freeze the cake before you add your second layer. Talk about a time saver!
What is Neapolitan Ice Cream?
Neapolitan ice cream refers to a classic combination of three amazing flavors – chocolate, strawberry, and vanilla. Its origins are often pinpointed in Naples, Italy, which is why it’s called Neapolitan. You can find this iconic ice cream trio in pops, sandwiches, tubs – practically everywhere!
Ingredients You’ll Need
This cake is just as timeless as the ice cream flavor that inspired it. Some things never get old!
For the Chocolate Cake Layer
- All-Purpose Flour
- Sugar
- Cocoa Powder: Natural and unsweetened.
- Baking Soda: Not baking powder.
- Egg
- Buttermilk: You could also use regular milk.
- Vegetable Oil: For a wonderfully moist crumb.
- Vanilla Extract
- Boiling Water: This enhances the flavor of the cocoa powder.
For the Strawberry Ice Cream
- Cream Cheese: Brought to room temperature.
- Sugar
- Milk: Any kind of milk you have on hand will suffice.
- Strawberry Extract
- Cool Whip: Thawed. To take your Neapolitan ice cream a step further, use homemade whipped cream instead.
- Red Food Coloring: I used about 20 drops to achieve my ideal pink color.
For the Vanilla Bean Ice Cream
- Cream Cheese: Room temperature.
- Sugar
- Milk
- Vanilla Bean Paste: If you’re struggling to find this, try the baking aisle at your local grocery store.
- Vanilla Extract: To supplement the bean paste.
- Cool Whip: Thawed (or homemade whipped cream).
For the Whipped Cream Topping
- Heavy Whipping Cream: Be sure to keep this nice and cold.
- Powdered Sugar: For structure.
- Vanilla Extract
How to Make Neapolitan Ice Cream Cake
So I have to ask – which Neapolitan flavor is your favorite? I’m definitely a strawberry girl at heart.
Make the Chocolate Cake
- Heat Oven: Preheat the oven to 300°F.
- Combine Dry Ingredients: Transfer all of the dry ingredients to a large bowl and whisk them together.
- Add Egg, Buttermilk & Oil: Add the egg, buttermilk and vegetable oil to the dry ingredients and mix until smooth.
- Add Remaining Ingredients: Add the vanilla extract to the boiling water, then add the mixture to your batter. Mix at medium speed until the batter is smooth.
- Bake: Pour the batter into one 8-inch pan and bake the cake for 40-42 minutes.
- Let Cool: Remove the cake from the oven and let it cool in the pan for 5-10 minutes, then tranfer it to a cooling rack to finish cooling.
- Remove Dome: Once the cake has cooled completely, cut off the dome on top with a long serrated knife.
Make the Strawberry & Vanilla Ice Creams
- Make Strawberry Ice Cream: Use a mixer bowl to combine the cream cheese and sugar until smooth, then add the milk and strawberry extract, mixing until completely combined. Finally, fold in the cool whip and food coloring, then set the prepared ice cream aside.
- Make Vanilla Ice Cream: Mix together the cream cheese and sugar until smooth, then add the milk, vanilla bean paste and vanilla extract. Mix until the ice cream is completely combined, then fold in the cool whip.
Make the Whipped Cream & Assemble
- Prepare Pan: Line the sides of an 8-inch springform pan with parchment paper. The lining should stick up above the top edge of the pan, as the cake will probably be a little bit taller than your pan. If you want, you can put a cardboard cake circle in the bottom of the pan.
- Build Cake: Return the cooled chocolate cake to the bottom of your pan. Top it with the strawberry ice cream, spreading it out into an even layer. Carefully add the vanilla ice cream and spread it into an even layer.
- Freeze: Allow your ice cream cake to freeze completely. This will take around 6-8 hours.
- Chill Mixing Bowl: Once the cake is frozen, remove it from the springform pan and take out the parchment paper lining. Prepare to make the icing by freezing your bowl and whisk attachment for about 10 minutes
- Whip Cream: Remove the bowl and whisk from the freezer and whip the cream on high until it begins to thicken.
- Add Remaining Ingredients: Add the vanilla extract and powdered sugar. Whip on high until the icing is thick and creamy.
- Spread Onto Cake: Ice the top and outsides of the cake, then pipe a rim of frosting around the top edge if desired.
Tips for Success
Ready to knock this Neapolitan ice cream cake out of the park? These tips are here to help you do so.
- Remember to Line the Pan: Lining your springform pan with parchment paper helps the ice cream stay in place before it’s fully frozen. If you skip this step, there’s a chance you could end up with a melty mess.
- What if I Don’t Have a Springform Pan? If you do not have a springform pan, line your pan with plastic wrap before you add your parchment paper and cake board. You can use the plastic wrap to lift your cake out of the pan once it’s assembled and frozen.
- Honor the Freezing Time: It’s not easy to spread whipped cream frosting onto ice cream that isn’t frozen solid. Be sure to let your cake fully set in the freezer before you finish it off.
- Stick With the Same Pan: I like to assemble my cake in the same pan I used to bake the chocolate layer. Not all 8-inch pans are exactly the same size, and it’s important that the cake fits inside.
- How to Cut Clean Slices: Let your ice cream cake rest at room temperature for about 10 minutes before you cut into it. If you’re still struggling to slice it after that, run your knife under hot water (and dry it off with a towel) before each cut.
How to Store Extras
This cake will stay good in the freezer all week long! Just make sure you keep it well covered to avoid freezer burn.
Print
Neapolitan Ice Cream Cake
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 12-14 Slices
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
Prepare to be delighted by this drool-worthy Neapolitan Ice Cream Cake! It features a moist chocolate cake layer, sweet strawberry ice cream, refreshing vanilla bean ice cream and a light whipped cream topping.
Ingredients
For the Chocolate Cake
- 1 cup (130g) all-purpose flour
- 1 cup (207g) sugar
- 1/4 cup + 2 tbsp (43g) natural unsweetened cocoa powder
- 1 tsp baking soda
- 1 large egg
- 1/2 cup (120ml) buttermilk
- 1/2 cup (120ml) vegetable oil
- 3/4 tsp vanilla extract
- 1/2 cup (120ml) boiling water
For the Strawberry Ice Cream
- 8 oz cream cheese, room temperature
- 1/2 cup (104g) sugar
- 2 tbsp milk
- 4 tsp strawberry extract
- 8 oz Cool Whip, thawed (or homemade whipped cream)
- about 20 drops red food coloring
For the Vanilla Bean Ice Cream
- 8 oz cream cheese, room temperature
- 1/2 cup (104g) sugar
- 2 tbsp milk
- 2 tsp vanilla bean paste
- 2 tsp vanilla extract
- 8 oz Cool Whip, thawed (or homemade whipped cream)
For the Whipped Cream Icing
- 3/4 cup (180ml) heavy whipping cream, cold
- 1/2 cup (58g) powdered sugar
- 1/2 tsp vanilla extract
Instructions
Make the Chocolate Cake
- Preheat oven to 300°F (148°C).
- Put all dry ingredients in a large bowl and whisk together.
- Add eggs, buttermilk and vegetable oil to the dry ingredients and mix until smooth.
- Add vanilla to boiling water and add to mixture.
- Mix at medium speed until smooth.
- Pour into one 8-inch pan and bake 40-42 minutes.
- Remove from oven and let cool for 5-10 minutes in pans, then remove to cooling rack to finish cooling.
- Once cooled, cut off cake dome with a long serrated knife.
Make the Strawberry & Vanilla Ice Creams
- Once the cake has cooled, make the strawberry ice cream. Combine the cream cheese and sugar in the bowl of a mixer until smooth. Add the milk and strawberry extract and mix until completely combined.
- Fold in the cool whip and food color, then set aside.
- To make the vanilla ice cream, combine the cream cheese and sugar in the bowl of a mixer until smooth. Add the milk, vanilla bean paste and vanilla extract and mix until completely combined.
- Fold in the cool whip.
Make the Icing & Assemble
- Line the sides of an 8-inch springform pan with parchment paper. The parchment paper should stick up above the top edge of the pan, since the cake will probably be a little taller than your pan. If you want, put a cardboard cake circle in the bottom of the pan. You should be using the same 8-inch pan you used for the cake. Not all 8-inch pans are exactly the same size. Your cake needs to fit in this pan.
- Put the chocolate cake in the bottom of your pan.
- Top cake with the strawberry ice cream and spread into an even layer.
- Carefully add vanilla ice cream and spread into an even layer.
- Allow ice cream cake to freeze completely, 6-8 hours.
- When frozen, remove cake from springform pan and remove parchment paper from sides.
- To make icing, put mixing bowl and whisk attachment in freezer for about 10 minutes.
- Remove bowl and whisk from freezer and whip cream on high until it begins to thicken.
- Add vanilla extract and powdered sugar and whip on high until thick and creamy.
- Ice cake and freeze until serving.
Notes
- Store this cake well covered and enjoy it within 1 week.
- 8-inch springform pans are best for this recipe so that you can easily remove the cake once it’s been assembled. If you don’t own a springform pan, line your pan with plastic wrap before adding your parchment paper and cake board. You can use the plastic warp to lift your cake out of the pan once it’s assembled and frozen. You want to make your cake layers in the same pan you’ll use for layering the ice cream and cake together so that they cake layers fit in the final pan you use for layering.
Nutrition
- Serving Size: 1 Slice
- Calories: 502
- Sugar: 41.8 g
- Sodium: 220.5 mg
- Fat: 32.6 g
- Carbohydrates: 50.1 g
- Protein: 4.9 g
- Cholesterol: 61.5 mg
More Neapolitan Treats to Try
Can’t get enough of this flavor combination? I can’t blame you!
Neapolitan Cupcakes
No-Bake Neapolitan Cheesecake Pie
Neapolitan Millionaire Cake
Neapolitan Ice Cream Cake Roll
I plan on making an ice cream cake for my son’s 3rd birthday. He does not like cake…I know! Strange! Lol Anyways I have a couple questions…can I add frozen strawberries or fresh to the strawberry ice cream?
Also I’ve never made a whipped cream icing…is whipping cream the same as heavy cream?
You can definitely add strawberries (either fresh or frozen). Do be aware though that they tend to be icy when they freeze in the ice cream. If you’d like to use strawberries to flavor the ice cream, you could swap out the strawberry ice cream in this ice cream cake. I hope that helps!
Im confused how do i add the ice cream tp the cake won’t the cake pan be small that the ice cream will spill PLEASE HELP????????
In the assembly part of the instructions (#1), I talk about lining the plan with parchment that sticks up above the top edges of the pan. That will extend your pan upwards so that the ice cream will stay. This ice cream is also thicker than a regular ice cream when melted, so it stays in place better. Here’s a photo of my pan with a similar set up.
Oh no!!! Verizon is usually pretty helpful with saving contacts and getting them switched over. They did that for me before, so I have my fingers crossed for you! 🙂 And this ice cream cake… Ohmygosh!! They’re one of my favorite desserts, but I’ve never been brave enough to try making one. I just eat the whole thing instead! 😉 Pinned!
iCloud was when I realized I had hit my technology understanding limit. 🙂
I love this cake!
I think Neapolitan is just my favorite because in addition to being an awesome flavor combo, the colors just look gorgeous together. 😀 Beautiful cake as always, Lindsay! 😀
What a beautiful cake! I am totally lost without my phone!
This cake is the bomb. I don’t think it could look any more perfect. So gorgeous – I seriously can’t get over it!! The vanilla ice cream with the tiny flecks is definitely calling my name…. wait, who am I kidding? This entire cake is calling my name.
Thanks Kathi!
That does stink about your phone; thank goodness for iCloud and your husband’s knowledge. I’m sure they’ll be able to transfer your contacts once you pick out a new phone as long as they were backed up. This cake though! My grandparents always used to have Neapolitan ice cream for us when we visited and I’m long overdue for some… Your cakes are always so gorgeous!
I think they were backed up – fingers crossed! I still haven’t made it to the store. 🙂 Thanks Heather!
GORGEOUS photos! Do you have boxes of artsy straws and sprinkles in every color just waiting for the right cake?! Jealous. This cake looks delicious! Love that it is so easy to make even though it looks super complicated! Hope you get a new phone soon!
Thanks Lindsey! And I wish I had every color! I think I have the main straw colors covered, but not the sprinkles. I literally picked those pink ones out of a mixed sprinkle jar. So tedious. I need to finally order them separately online.
Haha! I’ve been known to pick out specific colors of M&M’s…Ordering separate colors is definitely a good call!
Lindsay, you have some of the prettiest cakes on the web. This is just gorgeous girl!! 🙂
Thank you so much Renee! 🙂
Girl this cake is amaze balls. I can’t stop staring at it. I’m officially addicted. Thank you so much for including my recipe too my dear. Much love!
Thank you and of course! 🙂
OK not sure why that filled in with your contact info but the comment above was from me 🙂
This is such a beautiful cake!
That really stinks about your phone BUT I bet this cake more than made up for it!
Yum! As the weather gets colder I swear I crave ice cream more than I did in the summer! This looks so great!
Ice cream is great year round, I think. I’ve been known to have ice cream birthday cakes for my birthday in December. Why not? 🙂
Neapolitan is one of my favorites! This looks fantastic! I get all jittery and nervous if I just leave my phone at home. I’d freak if I broke it!
It’s amazing how your phone has so much power. I dropped mine in the toilet at Starbucks a few months back (lesson: do not keep phone in back pocket) and I felt lost.
This cake is beyond amazing, Lindsay! It looks just like the ice cream, but better. And gorgeous, like all your cakes!
Oh no! I haven’t ever done that, but I could totally see it happening. Thanks Mir!
Hi Lindsay, if you remove the cake from the freezer just before serving, isn’t the cake part still frozen and how would you let it thaw without the rest of the cake melting?
The ice cream in this cake is a no churn ice cream, so it doesn’t really melt the same way a traditional ice cream does. You could let it sit for 20 minutes and it would be fine.