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Neapolitan Ice Cream Cake
Neapolitan Ice Cream Cake - This delicious cake features 3 layers of cake, 3 layers of ice cream, and whipped cream on top. Perfect dessert for summer yum!
Course Dessert
Cuisine American
Prep Time 15 minutes minutes
Cook Time 20 minutes minutes
Freezing Time 6 hours hours
Total Time 35 minutes minutes
Servings 8 servings
Calories 233 kcal
Author Tiffany Bendayan
For Chocolate Cake Layer 1 cup Chocolate Ice cream 1/2 cup plus 2 tablespoons of Self Rising Flour 1/4 cup chocolate chips optional For Strawberry Cake Layer 1 cup Strawberry Ice cream 1/2 cup plus 2 tablespoons of Self Rising Flour For Vanilla Cake Layer 1 cup Vanilla Ice cream 1/2 cup plus 2 tablespoons of Self Rising Flour Assembly and extras 3 flavors of Ice cream 1 cup sweet whipped cream Chocolate syrup optional Sprinkles optional Maraschino cherries optional
Preheat oven to 350 degrees Fahrenheit
Grease 3 loaf pans with nonstick spray
In a bowl place the melted ice cream. Stir with a wooden spoon
Slowly add the self-rising flour until completely combined. Do not overmix
Pour batter in the loaf pan
Bake for 15-20 minutes or until a toothpick inserted in the middle comes out clean
Remove from oven and let it rest on cooling rack for 10 minutes. Repeat with the other 2 flavors
Assembly Line a loaf pan with plastic wrap
Add the chocolate cake on the bottom
Spread 1 cup of chocolate ice cream on top
Insert the strawberry ice cream
Spread 1 cup of strawberry ice cream on top
Top with vanilla ice cream
Spread 1 cup of vanilla ice cream on top
Freeze for 4-5 hours or until set
Remove frozen cake from freezer and remove the loaf pan
Place on a rectangular platter
Top with whipped cream, syrup, sprinkles, and cherries
Slice and serve
Calories: 233 kcal | Carbohydrates: 34 g | Protein: 5 g | Fat: 8 g | Saturated Fat: 5 g | Cholesterol: 24 mg | Sodium: 40 mg | Potassium: 139 mg | Fiber: 1 g | Sugar: 11 g | Vitamin A: 255 IU | Vitamin C: 1.4 mg | Calcium: 73 mg | Iron: 0.5 mg