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a slice of Neapolitan Ice Cream cakes on a white plate, with whole cake on white cake stand in the background
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5 from 4 votes

šŸ“‹Neapolitan Ice Cream Cake

ThisĀ Neapolitan Ice Cream CakeĀ is a tasty combination of homemade no churn strawberry & chocolate ice cream, sandwiched between a light and airy homemade vanilla cake, with a light stabilized whipped cream frosting.
Course desssert
Cuisine American, Canadian
Keyword birthday cake, ice cream cake, Neapolitan
Prep Time 1 hour
Cook Time 35 minutes
freezing time 8 hours
Total Time 9 hours 35 minutes
Servings 12 servings
Calories 1235kcal
Author Terri Gilson

Equipment

Ingredients

Chocolate & Strawberry Ice cream layers

  • 2 cans sweetened condensed milk 14 oz each
  • 1 drop pink food coloring
  • 4 cups whipping cream (liquid)
  • 1 Ā½ cup freeze-dried strawberries
  • 1 Ā½ cups fresh strawberries, chopped finely
  • 2 teaspoons vanilla extract
  • pinch salt
  • Ā½ cup cocoa

Vanilla Cake layer

  • Wilton Cake Release for greasing pans
  • 1 cup unsalted butter
  • 2 cups white granulated sugar
  • 4 large eggs
  • 1 tablespoon white vinegar
  • 1 cup milk *add vinegar to measuring cup first, then top with milk
  • 1 teaspoon vanilla
  • 2 Ā¾ cups all-purpose flour
  • 2 Ā¼ teaspoons baking powder
  • Ā¾ teaspoon salt

Stabilized Whipped Cream Frosting

garnish/decorations

  • ice cream cones
  • chocolate sprinkles
  • fresh strawberries
  • additional stabilized whipped cream frosting
US Customary - Metric

Instructions

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 teaspoon 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 teaspoon vanilla and Ā½ 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 ā…” 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)

Assembly

  • 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.
    Top view of Neapolitan ice cream cake with slice missing
  • Serve or immediately return to freezer until ready to serve.

Notes

šŸ’­ Top tips

Freeze-dried strawberries (affiliate link) are NOT the same as dried strawberries (freeze-dried strawberries go through a process that greatly reduces the water content) Do NOT use dried strawberries!
Freeze Dried Strawberries W...Shop on Amazon
Be sure your strawberries are finely diced in the ice cream as they will freeze solid once the ice cream is hard and larger pieces will be harder to eat.
I recommend using clear vanilla (affiliate link) in this recipe, as it keeps everything white!
Wilton Clear Imitation Vani...Shop on Amazon
I recommend using Wilton Cake release (affiliate link) to grease your pans
Wilton Cake Release Pan Non...Shop on Amazon
šŸŽ„ Video
Ā How to whip whipping cream to stiff peaks
My Amazon Recommendations (affiliate links)

Nutrition

Calories: 1235kcal | Carbohydrates: 130g | Protein: 16g | Fat: 74g | Saturated Fat: 46g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 284mg | Sodium: 383mg | Potassium: 942mg | Fiber: 6g | Sugar: 99g | Vitamin A: 2802IU | Vitamin C: 375mg | Calcium: 380mg | Iron: 9mg