For years I made my kids 3 homemade cakes for their birthdays; one for their real birthday, one for their birthday party and one for daycare. Looking back, it was kind of an insane thing to do. But I loved cake decorating at the time, so I did it. However, in the process, I had created a tradition that was completely unsustainable.
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So when they were no longer in daycare and started asking for Dairy Queen ice cream cakes, I was a pretty relieved. Nowadays ice cream cakes are what every kid seems to want for their birthdays. And when my daughter told me she wanted me to create a homemade Neapolitan Ice Cream Cake for her birthday this year, I was just glad I only had to make one cake.
However, I didn’t want to make the entire Neapolitan cake with ice cream because I think something called a cake should at least have cake in it. Right? And since my daughter wanted the cake part to be vanilla, I used my favorite vanilla cake from the Mermaid bakery (although you could use any white/vanilla cake), then paired it with easy and delicious no churn chocolate and strawberry ice cream and a stabilized whipped cream frosting. And it was not only absolutely divine to eat, it was fun to make!
I’m not gonna lie… this cake will take you some time so I really recommend doing it in steps. But I guarantee you – it’s totally worth the time investment! My kids went so crazy for this cake and what wasn’t eaten at the party was quickly devoured the next day (they even asked to have it for breakfast!)
However, if you’re short on time, you could substitute the homemade cake with a cake mix OR use the homemade cake and substitute store bought ice cream. But it really is ideal if you can make everything homemade for this cake. The combination of scratch cake and homemade no churn ice cream really is cake and ice cream perfection!
Ice cream cakes are great anytime of the year, but they really are the perfect summer birthday cake! So, if you have a summer birthday coming up or someone who loves ice cream cakes, then this cake is for them!
And if you are looking for another homemade ice cream cake, then check out my Easy Red Velvet Ice Cream Cake!
Neapolitan Ice Cream Cake
- food processor
- 4 - 8 or 9 inch round cake pans
Chocolate & Strawberry Ice cream layers
- 2 14 oz cans condensed milk
- 1 drop pink food coloring
- 4 cups whipping cream (liquid)
- 1 1/2 cup freeze-dried strawberries
- 1 1/2 cups fresh strawberries, chopped finely
- 2 tsp vanilla extract
- pinch salt
- 1/2 cup cocoa
Vanilla Cake layer
Stabilized Whipped Cream Frosting
- ice cream cones
- chocolate sprinkles
- fresh strawberries
- additional stabilized whipped cream frosting
No Churn Ice Cream
- In the bowl of a stand mixer fitted with the whisk attachment, beat the whipping cream to stiff peaks.
- Add the freeze-dried strawberries to the bowl of a food processor. Process until the strawberries are a fine powder. Set aside.
- In a separate bowl, add one 14 oz can of condensed milk, 1 tsp vanilla, the powdered freeze dried strawberries from the food processor, a dash of salt and the fresh finely chopped strawberries. Mix together until incorporated.
- In another medium mixing bowl, add the other 14 oz can of condensed milk, 1 tsp vanilla and 1/2 cup of cocoa. Whisk thoroughly.
- Fold half the whipped cream into the strawberry mixture and the other half into the chocolate mixture and mix until incorporated.
- Transfer each ice cream flavor into a separate 8 or 9 inch round cake pan (you can use either size, just make sure you use the same size for baking the cake. Freeze 8 hours or overnight.
Vanilla Cake layer (can substitute with store bought cake mix if desired)
- Preheat oven to 350 degrees, put oven rack into center of oven. Grease 2 round 8 or 9 inch cake pans (be sure to use the same size pan as you used for ice cream) *I recommend using Wilton Cake Release so your cakes won't stick to the pan
- Cream butter and sugar together until fluffy, about 3 minutes. Add eggs one at a time, beating well after each egg.
- Mix the clear vanilla into the milk. Mix the flour, baking powder and salt together in a separate bowl.
- Add flour to butter/sugar/eggs in two parts, alternating with the milk mixture, beating well after each addition.
- Divide batter into 2 prepared pans (there will be extra, so you can use it for cupcakes). Bake 20 to 25 minutes, or until a cake tester inserted into the center of cake comes out clean.
* Do NOT fill your pans more than 2/3 full to prevent them from spilling over.
- Let cool in pans 10 minutes, then remove from pans and cool completely on wire rack.
Stabilized Whipped Cream Frosting
- Combine whipping cream and powdered sugar in large bowl. Beat with electric mixer
until soft peaks form.
- Add piping gel and vanilla, then continue to whip until
stiff peaks form (see video on how to beat whipped cream to stiff peaks in NOTES)
- Add first cake layer to cardboard cake circle (if you are using one) or whatever you are putting the cake on.
- Add chocolate ice cream layer, then strawberry ice cream layer
- Add final cake layer.
- Return to freezer for a few minutes, as this melts fast!
- Frost with whipped cream frosting and a butter knife
- Add garnishes as shown in photos, or as you desire. * I used the tips of broken ice cream cones, additional piped whipped cream and strawberries, as well as chocolate sprinkles.
- Serve or immediately return to freezer until ready to serve.