RECIPE
Neapolitan Ice Cream Cake
My family loves ice cream, cake and brownies. So I thought I would do the best of those three and make a Neapolitan Ice Cake. I make an Oreo Ice Cream Dessert they all love, so I decided to add more ice cream cake recipes to my blog this summer. I don’t see anything wrong with more ice cream recipes.
I remember loving Neapolitan Ice Cream when I was kid. We didn’t have all the flavors back in the day as we do today. So this recipe is taking me back to my childhood days, back when life was simple and naps were to be taken. Oh those were the days. I always tell me kids be thankful I am asking/telling you to take a nap. When you are older, naps are sometimes frowned upon. I have learned sometimes naps are needed as adults. I am usually good with a 10-15 minute power nap.
Back to this cake. First things first. Make your brownie base and yes I want it to be homemade (homemade is always better). Bake it in a springform pan, you need the pan with the tall edges. It makes the next two steps easier. Once the brownie cooled, cover with plastic wrap and place in the freezer. Freeze for 1 hour. About 10 minutes before you are ready to add the ice cream take the ice cream out of the freezer to soften a little but. Spread the ice cream over the brownie all the way to the edge of the pan. Freezer for 30-60 minutes before adding the Cool Whip. I like to use an offset spatula to spread the Cool Whip. Of course you need to finish it off by sprinkling some jimmies on top. Freezer for another hour before serving. You want the cake to be really cold before taking the springform off the pan. I like to use a knife that is warm to go around the edges before undoing the springform pan. This makes it easier. Plus using a knife that you have put under hot water, makes cutting the ice cream cake easier.
Stay tuned for another ice cream recipe coming to you soon, because Summer is all about easy baking recipes and of course ice cream.
Love ????
Billie-Jo
Ingredients
- 6 tbsp unsalted butter melted slightly cooled
- ⅓ cup oil
- 1 cup sugar
- 2 large eggs room temperature
- 2 tsp vanilla extract
- ¾ cup all purpose flour
- ½ cup black cocoa powder
- ½ tsp salt
- ½ gallon strawberry ice cream
- 8oz container of light Cool Whip
Directions
- Melt butter and cool for about 5 minutes.
- Preheat the oven to 350. Spray a springform pan with baking spray. Set the pan aside.
- In a large mixing bowl whisk together butter, oil and sugar.
- Mix in eggs and vanilla, mix until completely combined.
- Add flour, cocoa powder and sat, mix until combined.
- Pour batter into the prepared pan and bake for 25 minutes or until done. Brownie is done when a toothpick comes out with a few crumbs. Let the brownie cool before covering with plastic wrap and placing in the freezer. Freezer for 1 hour.
- Spread strawberry ice cream over the brownie and freeze for another hour.
- Top with Cool Whip and Jimmies. Freeze for one hour before serving.
Tips & Recommendations
Our favorite ice cream to use is Tillamook and Bryers. Yes you can substitute a different flavor, it just won’t be Neopolitan.
Links to some of my favorite products. I am not making any commission on these, just sharing what I like.
