Neapolitan Ice Cream Cake

Last summer, my grandson turned ten, and all he asked for was a cake that “had everything in it.” That meant chocolate, strawberries, and vanilla. No fancy decorations, just layers of his favorite flavors. So I decided to make a Neapolitan Ice Cream Cake—something that reminded me of the brick-style ice cream we’d slice at birthday parties when I was little.

I still remember the colorful blocks on Grandma’s floral plates, slightly melting by the time we sang Happy Birthday. This time, I added a twist: instead of a cookie crust, I baked a fudgy cocoa brownie base. It gave the cake a bit more richness and chew, which the kids and adults loved.

The chocolate ice cream was velvety, the strawberry layer had real fruit purée swirled in for brightness, and the vanilla layer was creamy and smooth—all made from scratch. When I cut that cake at the party, the layers held firm and beautiful, and the look on my grandson’s face was all the thanks I needed.

Now it’s one of those family-requested desserts. And if I’m honest, I enjoy the process just as much as the final result. Something about layering those colors and flavors feels both nostalgic and satisfying.

Short Description

Neapolitan Ice Cream Cake combines a fudgy brownie base with layers of homemade chocolate, strawberry, and vanilla ice creams for a show-stopping frozen dessert that’s perfect for celebrations.

Key Ingredients

For the Cocoa Brownie Base:

• 115g unsalted butter
• 150g granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 40g unsweetened cocoa powder
• 65g all-purpose flour
• ¼ tsp salt

For the Chocolate Ice Cream:

• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• ½ cup unsweetened cocoa powder
• 1 tsp vanilla extract
• Pinch of salt

For the Strawberry Sauce (for layering or marbling):

• 250g fresh or frozen strawberries, hulled
• 2 tbsp sugar
• 1 tsp lemon juice

For the Strawberry Ice Cream:

• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 1½ cups fresh strawberries, puréed
• 1 tsp vanilla extract
• 1 tbsp lemon juice

For the Vanilla Ice Cream:

• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 1 tbsp vanilla extract

For the Topping (Optional):

• Whipped cream or whipped topping
• Chocolate shavings
• Fresh strawberries
• Crushed nuts or sprinkles

Tools Needed

• 9-inch springform pan
• Parchment paper
• Medium and large mixing bowls
• Electric mixer or whisk
• Small saucepan
• Blender or food processor
• Spatula
• Ice cream maker (preferred) or loaf pans for no-churn method

Cooking Instructions

Step 1: Bake the Brownie Base
Preheat oven to 175°C (350°F). Line the bottom of a 9-inch springform pan with parchment.

In a bowl, melt butter and mix in sugar, eggs, and vanilla. Whisk until smooth. Sift in cocoa powder, flour, and salt. Stir until combined.

Pour into the pan and bake for 20–22 minutes. The top should be set and a toothpick inserted should come out with moist crumbs. Let cool completely. Freeze the base for 30 minutes before adding the ice cream.

Step 2: Make the Chocolate Ice Cream
In a medium saucepan, whisk cream, milk, sugar, cocoa powder, vanilla, and salt over medium heat until sugar dissolves.

Cool the mixture, then churn in your ice cream maker. Spread evenly over the brownie base. Freeze until firm, about 2 hours.

Step 3: Prepare the Strawberry Sauce
Combine strawberries, sugar, and lemon juice in a saucepan. Simmer until thickened (about 10 minutes). Cool, then blend until smooth. Set aside.

Step 4: Make the Strawberry Ice Cream
Whisk cream, milk, sugar, puréed strawberries, vanilla, and lemon juice together. Churn in your ice cream maker. Once thick, swirl in some of the strawberry sauce. Layer over the chocolate ice cream. Freeze again for at least 2 hours.

Step 5: Make the Vanilla Ice Cream
Mix cream, milk, sugar, and vanilla extract until sugar dissolves. Churn until creamy. Spread the final layer on top. Freeze the entire cake overnight for best results.

Step 6: Decorate and Serve
Before serving, release the cake from the springform pan. Top with whipped cream, chocolate shavings, or berries if desired. Slice with a warm knife for clean layers.

Why You’ll Love This Recipe

Flavor Variety: Three classic flavors in one dessert—perfect for picky eaters or indecisive guests.

Homemade Goodness: No artificial ingredients or preservatives.

Customizable: You can adjust each layer to taste or use store-bought ice cream for shortcuts.

Festive Presentation: Each slice looks beautiful and colorful, making it a party favorite.

Make-Ahead Friendly: Perfect for prepping a day or two before your event.

Mistakes to Avoid & Solutions

Soft Layers Sliding
Mistake: Not freezing each layer long enough.
Solution: Give at least 2 hours between layers to set properly.

Overbaking the Brownie Base
Mistake: Leaving it in too long.
Solution: Take it out once the top is just set; the base should stay fudgy.

Cracking During Slicing
Mistake: Using a cold knife.
Solution: Run your knife under warm water and wipe clean between slices.

Strawberry Ice Cream Too Icy
Mistake: Not blending the purée well enough.
Solution: Blend thoroughly and strain if needed for a smoother texture.

Serving and Pairing Suggestions

Serve As: A birthday cake, summer celebration dessert, or holiday treat.

Pair With: Light coffee, a berry compote, or sparkling lemonade.

Serving Style: Family-style on a cake stand or plated individually with a strawberry sauce drizzle.

Storage and Reheating Tips

Storage:

Keep tightly wrapped in the freezer.

Best consumed within 5–7 days for optimal texture.

Reheating:

Not recommended for reheating. Let sit at room temperature for 5–10 minutes before slicing.

FAQs

1. Can I use store-bought ice cream?
Yes, for a quicker version. Just soften and layer them as directed.

2. Can I make this cake dairy-free?
Yes, use dairy-free cream and milk alternatives, and adjust sugar as needed.

3. How do I transport this cake?
Freeze until very firm, then wrap in layers of plastic and foil. Transport in a cooler with ice packs.

4. What if I don’t have an ice cream maker?
Use the no-churn method: whip the cream, fold in sweetened condensed milk and flavorings, then freeze.

5. Can I skip the brownie base?
Yes, you can use crushed cookies with melted butter for a simpler crust.

Tips & Tricks

Chill your mixing bowls and pans before working with the ice cream.

Use a long offset spatula to level each ice cream layer evenly.

Add crushed freeze-dried strawberries for more intense flavor.

A pinch of instant espresso in the chocolate layer deepens the cocoa flavor.

Allow the cake to sit out just a few minutes before slicing for best texture.

Recipe Variations

Mint Chocolate Version

Add peppermint extract and green food coloring to the vanilla layer.

Use chocolate chips in place of strawberry.

Cookies & Cream Cake

Replace the strawberry layer with crushed Oreos mixed into vanilla ice cream.

Use crushed cookies for the base instead of brownie.

Tropical Ice Cream Cake

Substitute mango or pineapple for the strawberry layer.

Add coconut flakes into the vanilla base.

Peanut Butter Swirl

Mix peanut butter into the chocolate layer.

Top with crushed peanuts and caramel drizzle.

Final Thoughts

Watching my family dig into a big slice of Neapolitan Ice Cream Cake—forks clinking against the plates, kids calling dibs on the strawberry part—is what makes baking so satisfying for me. This cake always brings smiles to the table, no matter the age or occasion. It’s fun to make, nostalgic, and wonderfully indulgent. Each layer is like its own memory, frozen in time and flavor.

I’ve made it for birthdays, anniversaries, and just to celebrate the end of a long week. Sometimes we light candles, sometimes we don’t. But every time, someone asks for seconds, and that’s enough for me to keep making it again and again.