Neapolitan Ice Cream Cake
Two vanilla butter cake layers filled and topped with vanilla, chocolate, and strawberry ice cream, then frozen.
Equipment
- Eight inch round cake pan
- Electric mixer
- Offset spatula
- Parchment paper
Ingredients
Main Ingredients
- ½ cup unsalted butter softened, about 4 oz
- ¾ cup granulated sugar
- 2 large eggs
- 1 cup all purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup milk
- 1 cup vanilla ice cream softened
- 1 cup chocolate ice cream softened
- 1 cup strawberry ice cream softened
- 1 cup whipped cream for topping
- 1 oz chocolate shavings for garnish
Instructions
Cooking
- Batter. Heat the oven to 350 degrees F and grease and flour a cake pan. Cream the butter and sugar until fluffy, then beat in the eggs.
- Combine. Whisk the flour, baking powder, and salt, then add to the creamed mixture alternately with the milk.
- Bake. Bake half the batter 20 to 25 minutes until a toothpick comes out clean, cool completely, then repeat for the second layer.
- Layer. Spread vanilla ice cream over one cooled layer, add the second layer, then spread chocolate and strawberry ice cream on top.
- Freeze. Freeze at least 4 hours, then top with whipped cream and chocolate shavings.
Notes
Substitutions: Swap the ice cream flavors for mint, coffee, or any favorite flavor.
Tips: Cool the layers completely before adding ice cream. Do not taste the batter because it contains raw egg.
Storage: Keep tightly wrapped in the freezer for up to two weeks.
Nutrition does not include the optional whipped cream and chocolate shavings.