Neapolitan ice cream was believed to come from Naples, Italy — hence its name. While cakes that feature the iconic combo may look complicated, it's actually quite simple to recreate one at home. It's incredibly easy to use blend of your favorite vanilla, chocolate, and strawberry ice creams and set them into a gorgeous layered cake.
The base is a decadent homemade brownie that's topped with store-bought strawberry and vanilla ice creams to cut down on a little of the time and energy. Frost it with whipped cream and top it with some pretty sprinkles. Or leave it as a "naked cake” and pour a homemade ganache glaze over the top, then top with sprinkles or a filled ice cream cone for an extra show-stopping effect.
- For the Brownie:
- 1 1/4 cups sugar
- 11 tablespoons butter
- 1 teaspoon vanilla extract
- 3/4 cup cocoa powder
- 2 eggs
- 1/2 cup flour
- 1/8 teaspoon baking soda
- 1 tablespoon cornstarch
- 1/4 salt
- 1/2 cup chocolate chips
- 1/2 cup semi-sweet baking bar (chopped)
- For the Ice Cream Layers:
- 1/2 gallon strawberry ice cream
- Pink food coloring
- 1/2 gallon vanilla bean ice cream
- For the Whipped Cream:
- 1 pint heavy cream
- 1/4 cup powdered sugar
- Garnish: sprinkles
Make the Brownie Base:
Gather the ingredients.
Grease the bottom of an 8-inch springform pan. Preheat the oven to 325 F.
Add the butter and sugar to a microwave safe bowl and microwave for 1 minute and 30 seconds. Whisk together and let sit on the counter until it cools slightly.
Whisk in the vanilla extract and cocoa powder.
Whisk in one egg at a time until incorporated and glossy.
In a separate bowl, whisk together the flour, baking soda, cornstarch, and salt.
Add the dry ingredients into the chocolate mixture and whisk until just moistened.
Fold in the chocolate chips and chopped chocolate bar.
Add the brownie batter to the closed springform pan. Bake for 40 minutes or until the brownies are set.
Remove the brownie from the oven and allow it to cool completely on a wire rack.
Once cooled, trim the top of the brownie so that it is completely flat.
Prepare the Filling and Topping:
Gather the ice cream and whipped cream ingredients.
Soften the strawberry ice cream, then beat in a few drops of the pink food coloring until it reached your desired color.
Place a piece of parchment paper at least 6 inches high or a cake collar around the brownie, then close the springform pan back around the brownie and cake collar.
Pour the strawberry ice cream on top of the brownie. Smooth the top as evenly as you can. Place it in the freezer for one hour or until just frozen enough to add another layer.
While it is freezing, soften the vanilla ice cream. Pour it on top of the strawberry ice cream and smooth it as evenly as possible. Place it back in the freezer and chill for another hour or until frozen.
While it’s freezing, whip the whipped cream using a hand mixer or in the bowl of a stand mixer until it just forms stiff peaks. Fold in the powdered sugar.
Remove the cake collar from the cake.
Frost the frozen cake with the whipped cream.
Add decorations around the edges and base of the cake if you wish, then top with sprinkles.
Cut the cake with a warm knife and serve immediately.
- To make a chocolate glaze, heat a cup of heavy cream and two tablespoons of butter in the microwave until hot. Pour the hot cream over a cup of semi-sweet chocolate chips. Whisk until smooth and glossy. After it has cooled to room temperature, pour it over the top of the cake and allow it to pour and drip over the sides. Top with sprinkles and serve.