Three words. ICE CREAM CAKE. Chocolate, strawberry, and vanilla ice cream layered with chocolate cake and topped with whipped cream. This Neapolitan Ice Cream Cake is so easy to make and is a crowd pleaser!
Thanks to Kristie from The Sweet and Simple Kitchen for this yummy recipe! Make sure to follow her at @thesweetandsimplekitchen for more sweet and simple recipes!
Neapolitan Ice Cream Cake
Prep Time 30 min Chill Time 8 hrs
Serves 8-10 people
One Bowl Chocolate Cake
¼ cup unsalted butter, melted
¼ cup granulated sugar
½ cup brown sugar
1 tsp pure vanilla extract
½ cup buttermilk
½ cup hot coffee
¾ cups all purpose flour
¾ tsp baking soda
¾ tsp baking powder
½ cup cocoa powder
½ tsp salt
¾ cup hot fudge Sauce, store bought (I used Hershey's)
2 cups Strawberry Ice Cream, soft
2 cups Chocolate Ice Cream, soft
2 cups Vanilla Ice Cream, soft
2 cups whipped topping, store bought (I used Cool Whip)
- Preheat oven to 350F degrees. Butter and flour a 9 x 4 inch loaf pan; set aside.
- In a large bowl, whisk together melted butter, egg, sugars, vanilla, buttermilk and coffee. Whisk in cocoa powder until combined. Sift in flour, baking soda, baking powder and salt. Whisk until smooth.
- Pour batter into prepared baking pan and bake in preheated oven for 40-45 minutes or until the center is set and when a skewer inserted into the center comes out clean.
- Remove from oven and allow to cool completely to room temperature.
- Once your cake has baked and cooled, you are ready to start assembling your ice cream cake.
- Lightly grease and line an 8”x4” loaf pan with parchment paper, leaving a generous overhang or 4-5 inches. (Do not skip this step, because when it comes time to invert your ice cream cake and decorate the top, the parchment paper will make your life so much easier)
- Remove your cake from its pan, turn it on its side and slice it in half like you would if you were building a layer cake. You will have two thin layers of chocolate cake. One will be used in the center of the cake and the other you can break apart slightly for sprinkling.
- Spread the Vanilla ice cream on the bottom of the loaf pan. Smooth it to the outer edges and try to make it as even as possible. Drizzle a few heaping tablespoons of fudge sauce over top.
- Place one of the layers of cake on top of the first layer of vanilla ice cream. Drizzle with a few more tablespoons of hot fudge sauce.
- Next layer the strawberry ice cream on top, again spreading to the outer edges in a smooth even layer. Top with a few more spoonfuls of fudge sauce.
- Finally spread the chocolate Ice cream on top into a smooth even layer and sprinkle with reserved chocolate cake crumbles. Gently press the cake crumbles into the top of the ice cream, just enough to secure it there.
- Cover the top with plastic wrap and let the ice cream cake set in the fridge for at least 6 hours or overnight.
- Once your cake is frozen, invert it onto the plate you plan to serve it on and remove parchment paper from the sides.
- Frost the sides of the ice cream cake with the whipped topping (just like you would a cake) and dollop spoonfuls on the top. Set back in the freezer for at least another 3 hours.
- When you are ready to serve, drizzle the top with more hot fudge sauce (if desired) and let the cake stand at room temperature for five minutes before slicing.