Neapolitan Ice Cream Cake
We all love Neapolitan (not Napoleon) Ice Cream for its perfect combination of vanilla ice cream, chocolate ice cream and of course, strawberry ice cream. Of course, ice cream cake is pretty darn good too. So why not take these two and smash them together?
I introduce to you today the Florida Strawberry Neapolitan Ice Cream Cake! It’s got a fudgy chocolate brownie base topped with strawberry and vanilla ice cream.
Florida Neapolitan Ice Cream Cake
- 1 box fudge brownie mix
- 1/2 cup vegetable oil
- 1/4 cup water
- 2 eggs
- Strawberry ice cream
- Vanilla ice cream
Heat oven to 350ºF. Grease bottom of a 9-inch springform pan. Line edge with parchment paper, this will make for a smoother ice cream edge when we remove the springform.
In medium bowl, stir brownie mix, oil, water and eggs until mixed. Spread in pan. Bake 35-40 minutes or until a tester comes out clean from the center of the brownie. Let cool and then place in freezer for 1 hour.
You’ll want the strawberry ice cream to be a little soft so take it out around 50 minutes into the freezing of the brownie. Once the strawberry ice cream is soft, scoop and spread across the brownie until you’re 2/3 the way full. Place back into the freezer to harden.
Repeat process with vanilla ice cream.
When ready to serve, unlatch springform pan and then unwrap the parchment paper from the sides of the ice cream cake. Quickly slice and serve!