This Neapolitan ice cream cake is the most perfect and delicious cake for summer, or any time really! It contains three delicious layers of chocolate, strawberry and vanilla ice cream, along with layers of graham cracker crumbs and ice cream sandwiches. The cake is coated in a super-sweet chocolate fudge sauce, which takes it to another level completely. It's an incredibly easy cake to make, which is always ideal for entertaining. You could even create it using your favorite store-bought ice cream flavors and cookies, too. Make this decadent cake by following the simple instructions below!
Watch the video tutorial
Things You'll Need
- 9 ice cream sandwiches
- 1/2 cup graham cracker crumbs
- 3 scoops strawberry ice cream, slightly thawed
- 3 scoops chocolate ice cream, slightly thawed
- 3 scoops vanilla bean ice cream, slightly thawed
- 7 ounces (200 grams) dark chocolate, finely chopped
- 1.4 ounces (40 grams) unsalted butter, cubed
- 4.6 fluid ounces (130 milliliters) heavy cream
- Whipped cream (optional)
- Chocolate shavings (optional)
- Fresh cherries (optional)
- Berries (optional)
Step 1: Assemble the ice cream cake
Begin by lightly greasing and lining a 8-inch (20-centimeter) springform cake pan with non-stick parchment paper. .
Use a sharp knife to cut each ice cream sandwich into quarters.
Then, arrange the quarters, cut side facing up, around the edges of the prepared cake pan to form a circle.
Place a handful of the graham cracker crumbs into the center. Then, using a non-stick spatula or spoon, spread the chocolate ice cream over the top until it is smooth.
Next, build the second layer. Top the chocolate ice cream with another handful of graham cracker crumbs, then, spread over the strawberry ice cream, until smooth.
Again, cover the strawberry ice cream with a handful of the graham cracker crumbs. Spread over the vanilla bean ice cream. Spread until smooth.
Set the cake in the freezer to freeze until very firm, about two hours, but preferably overnight.
Step 2: Make the chocolate fudge sauce
Set the finely chopped dark chocolate into a medium-sized bowl. Place the heavy cream and butter in a medium-sized saucepan set over medium-high heat. Heat until the butter has melted and the mixture begins to reach a steady, rolling boil, about three to four minutes. Remove from heat and pour the hot liquid mixture into the bowl with the chocolate. Let it stand for one minute to acclimate, then, stir until smooth and glossy. Let the chocolate fudge sauce cool until room temperature before pouring over the cake.
Step 3: Decorate
When the ice cream cake has set and you are ready to serve, remove it from the freezer and un-mold it from the springform pan, making sure to remove any remaining parchment paper. Set the cake out and onto a serving plate or cake stand. Drizzle the chocolate fudge sauce over the top and decorate with whipped cream, chocolate shavings or fresh cherries, if desired.
Step 4: Serve
Use a slightly warm knife to slice and serve your Neapolitan ice cream cake! You can serve it with any extra drizzle of any remaining chocolate fudge too, for something even more decadent. The Neapolitan ice cream cake will keep in the freezer for up to three months, let it stand on the kitchen counter for about 10 minutes to thaw slightly before serving.