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
