This Neapolitan Ice Cream Cake 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.
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.
*NOTE: Freeze-dried strawberries 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!**NOTE: 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.***NOTE: This cake melts very fast once it's out of the freezer, so make sure it's frozen solid before decorating and work fast. And don't remove it from the freezer until just prior to serving.**** NOTE: I recommend using clear vanilla in this recipe, as it keeps everything white!*****NOTE: I recommend using Wilton Cake release to grease your pans******NOTE: VideoHow to whip whipping cream to stiff peaks