Last summer, my daughter begged me to “make something cold but not just ice cream” for her dance recital celebration. It had been a long, sticky day—her cheeks were still flushed from the stage lights, and we were all craving something cool and fun. Instead of grabbing a tub from the freezer aisle, I decided to make something from scratch. Something with a wow factor, but still familiar. That’s when Neapolitan Ice Cream Cake came to mind.
We’re a chocolate-strawberry-vanilla kind of family. So layering those flavors into one show-stopping dessert felt just right. I didn’t want to use store-bought cookies for the base. Instead, I baked a quick batch of brownies for a softer, richer bite that could stand up to the layers.
And since we had strawberries bursting with flavor, I blended them into both a sauce and ice cream layer. The whole thing came together in stages—between reheating dinner, answering homework questions, and loading the dishwasher.
When we finally sliced into the cake, the layers held beautifully. The chocolate base was dense and fudgy, the strawberry section had a gentle swirl of sauce, and the vanilla top gave a cool, creamy finish. My husband said it tasted like childhood but better. The kids licked their forks clean. I knew I’d be making it again and often.
Short Description
Neapolitan Ice Cream Cake combines layers of chocolate brownie, strawberry, and vanilla ice cream with a homemade strawberry swirl and optional toppings. It’s a fun, nostalgic dessert perfect for summer gatherings.
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
- Mixing bowls
- Whisk and spatula
- Blender or food processor
- Ice cream maker (or freezer-safe containers and patience!)
- Saucepan
- Offset spatula
- Parchment paper or plastic wrap
Cooking Instructions
Step 1: Make the Brownie Base
Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan. In a bowl, whisk melted butter and sugar until combined.
Add eggs and vanilla, then mix in cocoa, flour, and salt. Spread into the pan and bake for 20–22 minutes. The top should be set and edges firm. Cool completely.
Step 2: Prepare Chocolate Ice Cream
Whisk cream, milk, sugar, cocoa, vanilla, and a pinch of salt until smooth. Pour into an ice cream maker and churn according to instructions.
Once thick and soft-serve texture, spread evenly over the cooled brownie layer. Freeze for 2–3 hours until firm.
Step 3: Make the Strawberry Sauce
In a saucepan, cook strawberries, sugar, and lemon juice over medium heat until bubbling and slightly thickened (about 6–8 minutes). Let cool.
Step 4: Prepare Strawberry Ice Cream
Blend cream, milk, sugar, puréed strawberries, vanilla, and lemon juice until smooth. Churn in an ice cream maker.
Once ready, spread it over the frozen chocolate layer. Swirl some strawberry sauce into this layer for extra flavor. Freeze 2–3 hours.
Step 5: Prepare Vanilla Ice Cream
Whisk cream, milk, sugar, and vanilla until sugar dissolves. Churn until creamy. Spread over the strawberry layer. Freeze again until the entire cake is solid—ideally overnight.
Step 6: Decorate and Serve
Run a warm knife along the edge and release the springform. Decorate with whipped cream, chocolate shavings, strawberries, or anything festive. Slice with a hot knife for clean layers. Serve immediately.
Why You’ll Love This Recipe
Layered Delight: Each bite gives you chocolate, strawberry, and vanilla in perfect balance.
Homemade Goodness: Everything’s made from scratch, and it shows in the flavor.
Crowd-Pleaser: Ideal for birthdays, cookouts, or summer dinners with friends.
Customizable: You can adjust flavors or toppings to fit your preferences.
Nostalgic Fun: Reminds everyone of classic ice cream parlors—but better.
Mistakes to Avoid & Solutions
Brownie Layer Too Dry
Solution: Don’t overbake—check at 18 minutes. A toothpick should come out with moist crumbs.
Ice Cream Layers Melting During Assembly
Solution: Freeze each layer thoroughly before adding the next. Work quickly and freeze immediately.
Strawberry Sauce Too Runny
Solution: Let it simmer longer until thick, or chill before swirling into ice cream.
Uneven Layers
Solution: Use an offset spatula to level each layer evenly before freezing.
Cake Sticking to the Pan
Solution: Line the sides with parchment or run a warm knife around the edge before unmolding.
Serving and Pairing Suggestions
Serve As: A fun, frozen dessert centerpiece
Pair With:
– Fresh berries or fruit salad
– Sparkling lemonade or cold brew
– Light grilled meals like chicken or veggie skewers
Best For:
– Summer parties
– Kids’ birthdays
– Family BBQs
Serving Style:
– Sliced at the table
– Pre-sliced and plated for clean presentation
Storage and Reheating Tips
To Store:
Wrap the entire cake (still in the pan) with plastic wrap and foil. Keep frozen for up to 1 week.
Individual slices can be wrapped and stored in freezer-safe bags.
To Serve Again:
Let the cake sit at room temp for 5–10 minutes for easier slicing.
Avoid microwaving—it melts too quickly and unevenly.
FAQs
1. Can I use store-bought ice cream instead of homemade?
Yes, just let it soften slightly before layering. But homemade has a fresher flavor and texture.
2. Do I need an ice cream maker?
It helps, but you can freeze each mixture and stir every 30 minutes until it thickens (3–4 hours).
3. Can I use boxed brownie mix for the base?
Absolutely. It’s a time-saver. Just bake it in a springform pan and let it cool completely.
4. How do I slice the cake cleanly?
Run a sharp knife under hot water, wipe dry, and slice. Repeat between cuts.
5. Can I make this in advance?
Yes! It’s best made a day ahead to ensure full freezing and easy slicing.
Tips & Tricks
Use plastic wrap on top of the final layer to prevent freezer burn.
Chill your mixing bowls before making ice cream to keep everything cold.
For cleaner layers, freeze the cake pan between additions for 15 minutes.
A metal offset spatula helps smooth layers quickly.
Save a few fresh strawberries for last-minute decoration—they add a beautiful touch.
Recipe Variations
Tropical Neapolitan Cake
Replace strawberry ice cream with mango or pineapple purée.
Swap the chocolate layer for coconut milk-based ice cream.
Add toasted coconut on top.
Peanut Butter Chocolate Twist
Stir peanut butter into the brownie base before baking.
Use peanut butter ice cream instead of strawberry.
Top with crushed peanuts and chocolate drizzle.
Mint Chocolate Chip Version
Add mint extract and chocolate chips to the vanilla base.
Use mint chocolate chip ice cream in place of strawberry.
Decorate with mint leaves and dark chocolate pieces.
Coffee Lovers’ Cake
Add instant espresso powder to the brownie base.
Use coffee ice cream in place of strawberry.
Top with crushed chocolate-covered espresso beans.
Final Thoughts
After that first time making Neapolitan Ice Cream Cake for the kids, it quickly became our summer signature dessert. I’ve lost count of how many versions we’ve tried—some with swirl, some piled with whipped cream, once even with sparkler candles stuck right in the top. But no matter the toppings or occasion, it always brings smiles.
Watching everyone’s eyes light up as the knife cuts through those clean, colorful layers. it’s a tiny, joyful moment I look forward to every time. It’s not just a cake. It’s our way of cooling down, coming together, and making memories that taste just as sweet as they look.
Neapolitan Ice Cream Cake
Ingredients
For the Cocoa Brownie Base:
- 115 g unsalted butter
- 150 g granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 40 g unsweetened cocoa powder
- 65 g 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):
- 250 g 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
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan. Whisk melted butter and sugar, then add eggs, vanilla, cocoa, flour, and salt. Pour into the pan, bake 20–22 minutes until set. Cool completely.
- Whisk cream, milk, sugar, cocoa, vanilla, and salt until smooth. Churn until soft-serve texture. Spread over brownie base and freeze 2–3 hours.
- Simmer strawberries, sugar, and lemon juice for 6–8 minutes until thick. Let cool.
- Blend cream, milk, sugar, strawberry purée, vanilla, and lemon juice. Churn, then layer over chocolate ice cream. Swirl in some sauce. Freeze 2–3 hours.
- Whisk cream, milk, sugar, and vanilla. Churn until thick. Spread over strawberry layer and freeze overnight.
- Run a warm knife around the pan and release the cake. Top with whipped cream, berries, chocolate shavings, or sprinkles. Slice with a hot knife and serve.
