Neapolitan Ice Cream Cake
Key Details
Level: Easy
Total Time: 5 hours (includes freezing and thawing)
Active Time: 30 minutes
Yield: 8 servings
Layer chocolate, strawberry, and pistachio ice creams over pound cake for a dessert that highlights a beloved trio of flavors. The combination of creamy ice cream layers and a soft cake base makes this a crowd-pleasing treat for any occasion.
Ingredients
Ice Cream Cake
1 pound cake (store-bought or homemade)
1 quart chocolate ice cream (softened)
1 quart strawberry ice cream (softened)
1 quart pistachio ice cream (softened)
Chocolate Whipped Cream Frosting
2 cups heavy cream (cold)
¼ cup chocolate syrup
2 tablespoons confectioners’ sugar
1 teaspoon vanilla extract
½ cup chopped pistachios (for garnish)
Directions
Prepare the pan: Butter a 9-inch springform pan and line the bottom with a parchment paper circle. This helps the cake release easily after freezing.
Assemble the layers: Place the pound cake on the bottom of the pan, using extra pieces to line the sides if desired. Scoop the chocolate ice cream onto the cake and spread it smooth with an offset spatula. Add the strawberry ice cream next, spreading evenly, followed by the pistachio ice cream. Smooth the top of the final layer for a clean finish.
Freeze the base: Cover the pan with plastic wrap and freeze until the layers are firm, 2 to 2 ½ hours.
Unmold the cake: Run a knife around the edge of the pan to loosen the cake, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap, then peel off the pan bottom and parchment. Place a plate on the bottom of the cake and invert it again to set it right-side up.
Make the frosting: In a large bowl, combine the heavy cream, chocolate syrup, confectioners’ sugar, and vanilla. Whip with an electric mixer until soft peaks form (this makes enough to cover the top and sides, plus extra for piping if desired).
Frost and garnish: Spread the chocolate whipped cream over the top and sides of the cake. Sprinkle the chopped pistachios over the frosting for texture and flavor. If the cake starts to soften, return it to the freezer for a few minutes to firm up.
Final freeze: Freeze the cake for another 1 ½ to 2 hours, or overnight for best results. This ensures the frosting sets and the layers stay intact.
Serve: Before serving, let the cake sit at room temperature for about 20 minutes to soften slightly. This makes slicing easier and enhances the creaminess of the ice cream.
The result is a vibrant, layered dessert that balances rich chocolate, sweet strawberry, and nutty pistachio flavors—perfect for sharing with family and friends.
