If you’re looking for a warm weather dessert that looks dazzling and requires minimal effort, then this Cool & Frosty Neapolitan Ice Cream Cake Recipe is for you!
It starts with my favorite chocolate graham cracker crust. You’ll use regular graham crackers plus unsweetened cocoa powder, so there’s no need to hunt around for chocolate graham crackers or use Oreos.
Then you’ll add a layer each of store-bought vanilla and strawberry ice cream. If you feel frisky, you can add a chocolate layer; it’s your call. Then, melt up some chocolate and coconut oil to drizzle over the top for a quick chocolate magic shell that will add flavor, texture, and crunch.
Lastly, a pile of freshly-whipped cream and strawberries for the top!
Everything but the strawberries is stashed in the freezer until you’re ready for dessert, what could be better?!
I hope you enjoy this delicious ice cream cake!! I’m such a sucker for anything Neapolitan-flavored!
My Favorite Pro-Tips for Making
the Perfect Neapolitan Ice Cream Cake Every Time!
My favorite tips are:
- Bake and cool your crust completely. The chocolate graham cracker crust can be prepared up to three months in advance. So feel free to make it ahead and set it in the freezer until you’re ready to assemble the cake. It’s also great if the crust is cold when you put the ice cream in it, as it will help it set faster.
- Chill the cake in between adding the ice cream layers. To keep the layers of ice cream visually distinct, chill the cake in between adding each ice cream flavor.
- Stash the whole cake, with the whipped cream topping, in the freezer. Give the entire cake at least 2 hours to chill in the freezer before serving.
- After serving, immediately place leftovers in the freezer. See the photo below for what happens when you leave it out. It’s actually one of my favorite photos of this Neapolitan cake!
More Frozen Dessert Recipes
I hope you’ll check out my favorite Brown Sugar Caramel Crunch Ice Cream, the It’s It knock-off recipe Chocolate-Dipped Oatmeal Ice Cream Sandwiches and you can find all of the frozen dessert recipes here!
Enjoy this easy Neapolitan ice cream cake!
Cool & Frosty Neapolitan Ice Cream Cake Recipe
Easy Creamy Neapolitan Ice Cream Cake has a chocolate graham cracker base, vanilla & strawberry ice cream, more chocolate, plus freshly whipped cream!
Course Dessert, Snack
Cuisine American
Keyword Neapolitan, Ice Cream, Cake, Strawberry, Chocolate, Vanilla, Whipped Cream, Summer, Rebecca Firth, DisplacedHousewife Well-Tested Recipe
Prep Time 25 minutes
Cook Time 10 minutes
Freezer Time 5 hours
Servings 10 Servings
Author Rebecca Firth
Ingredients
For the Graham Cracker Crust
- 16 (928 g or 7.5 ounces) whole graham crackers coarsely broken up
- 3 tablespoons (42 g) light brown sugar packed
- 2 tablespoons (10 g) unsweetened Dutch-processed cocoa powder
- ½ teaspoon sea salt
- 13 teaspoons (182 g) unsalted butter melted and cooled
For the Ice Cream Layers
- 28 oz (794 g) strawberry ice cream
- 28 oz (794 g) vanilla ice cream
For the Chocolate Magic Shell
- 1 2/3 cups (283 g or 10 oz) semi-sweet chocolate finely chopped
- 2 tablespoons (28 g) refined coconut oil
For the Fresh Whipped Cream
- 1 batch Easy Homemade Whipped Cream
To Garnish
- 12 fresh ripe strawberries
Instructions
For the Chocolate Graham Cracker Crust
- Preheat your oven to 325°F (163℃) and grease a 10-cup, 9-inch (23-cm) springform pan. Line the bottom with parchment paper.
- In a high-speed blender or food processor fitted with the blade attachment* add your graham crackers, brown sugar, cocoa powder, and sea salt and run the machine until the mixture is fine (no large lumps) and well blended. *You can also place the graham crackers in a resealable plastic bag and smash them to bits with a rolling pin or the back of a measuring cup.
- Drizzle in the cooled, melted butter and pulse to combine. Press evenly into the bottom of the prepared springform pan. Use the bottom of a glass to make it compact and even.
- Bake for 10 minutes in the preheated oven. Remove from the oven and let cool completely. Even better, set in the freezer for 20 minutes before proceeding.
For the Ice Cream Layers
- Drop scoops of strawberry ice cream over the top of the cooled crust for the strawberry layer. Use an offset spatula or the back of a spoon to smooth the top, taking care that the ice cream is flush against the side of the pan. Set in the freezer so that the ice cream can firm up for about 1 hour.
- Repeat with the vanilla ice cream and drop scoops of ice cream over the top of the frozen strawberry ice cream. Use an offset spatula or the back of a spoon to smooth the top. Again, take care that the ice cream is flush against the side of the pan. Set in the freezer so that this layer of ice cream can firm up for about 2 hours.
For the Chocolate Magic Shell
- Put the chocolate and coconut oil in a heat-safe bowl over a medium saucepan of simmering water. Don’t let the water come to a boil or touch the bowl. Stir until smooth and melted and remove from the heat. Continue stirring until the chocolate comes to room temperature.
- Remove the sides of the springform pan and drizzle the cooled chocolate over the top of the ice cream cake, letting little drips go down the side in spots. Work fast because the chocolate will start to set immediately. Set back in the freezer until ready to serve. If storing for more than 2 hours, cover in plastic wrap to protect against freezer burn.
To Serve
- When ready to serve, prepare 1 batch of homemade whipping cream according to the instructions.
- Scoop over the top of the ice cream cake and add pretty swoops and swirls. Finish by topping with the fresh strawberries.
Notes
Alternative Pan
You can also make this Neapolitan cake in a 9-inch (23-cm) square or round cake pan. Straight sides are ideal (not slanted). Fully line the pan with parchment paper or plastic wrap to make it a bit easier to get the cake out of the pan.Full Whipped Cream Frosting
You can take the sides off of the springform pan and smear the whipped cream all along the sides, too, if you want it to have frosted cake vibes.Ice Cream
Use your favorite ice cream flavors for this! I think adding a chocolate ice cream layer, in addition to the chocolate crust and the magic shell, would be delicious. You could also alternate four layers of ice cream, which would look so pretty. As long as your springform allows for that much height.Chocolate Magic Shell
This is a classic magic shell recipe. Feel free to use on any old bowl of ice cream! I specify ‘refined’ coconut oil because that type of coconut oil has little to no coconut flavor. Thus letting the chocolate be the star of the show! However, any coconut oil will work.Keep Your Cake Chilled!
The core of the Neapolitan ice cream cake is, well, ice cream. And it’s wont to melt. Be sure to keep it in the freezer when you’re not actively assembling or serving it.Cutting Into Slices
Run a very sharp knife under warm water. Dry it thoroughly and then cut a slice, cleaning in between cuts.Storing an Ice Cream Cake Long Term
You can make this ice cream cake weeks ahead of time. You can freeze with both the magic shell and whipped cream on the cake. Be sure to freeze the fully assembled cake on a cake plate or parchment-lined baking sheet that fits in your freezer. Once completely frozen, cover with plastic wrap and then a layer of foil. For best results, and in a perfect world, I would wait to add the magic shell and the whipped cream on the day that you’re serving the cake. That way, you can keep the Neapolitan ice cream cake in the springform pan. All you’ll need to do is cover the top with plastic wrap and then a layer of foil. The sides and bottom of the pan will keep the cake protected from freezer burn and funky smells that might be hiding in your freezer.The post Cool & Frosty Neapolitan Ice Cream Cake Recipe appeared first on DisplacedHousewife.
