I think this is one of the most fun ice cream cakes around! Do you like neapolitan ice cream? Because if so, you are the prime candidate for my Neapolitan Brownie Ice Cream Cake.
Perfect for a celebration, this pretty cake begins with a fudgy dark chocolate brownie bottom that is then topped with three ingredient vanilla bean ice cream, homemade strawberry ice cream and a generous scattering of more chocolate brownies. Altogether, it makes for one creamy and chewy ice cream treat.
We often had neapolitan ice cream growing up. I always liked the vanilla, I remember my dad wanted the chocolate. I think strawberry was always left to last. Now I’m married to someone who would eat the strawberry ice cream first.
I can tell you that there was nothing left of this neapolitan wonder. Instead of using chocolate ice cream, the cake uses fudgy chocolate brownie, just like the one used in my Almond Joy Brownie Bars from a few weeks ago. The texture of the brownies is just perfect and makes for a lovely chewy contrast to the silky smooth ice cream.
If you want to take your dessert to the next level, you can also add chunky pieces of brownie to the top of the cake and then drizzle over a little melted chocolate, like I did. Either way, the cake looks and tastes delicious. Making the cake is super simple but it does require a little bit of patience as you wait for each layer to set.
But it’ll be worth it! I mean, what a showstopper right? You should have seen my husband’s face when I pulled this one out of the freezer. Between this and my Cookie Dough Ice Cream Layer Cake, I am in ice cream cake heaven!
Neapolitan Brownie Ice Cream Cake with a fudgy chocolate brownie base topped with vanilla and strawberry ice cream.
Chocolate brownie x 2*
- 115 grams (1/2 cup or 1 stick) unsalted butter, chopped
- 200 grams (1 and 1/3 cup) good quality dark chocolate, pieces
- 100 grams (1/2 cup) caster sugar
- 90 grams (1/2 cup) brown sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 85 grams (2/3 cup) plain flour
Vanilla bean ice cream
- 480ml (2 cups) thickened or heavy cream
- 240 ml (1 cup) condensed milk
- 1 teaspoon vanilla bean paste (or 2 teaspoons vanilla extract)
Strawberry ice cream
- 480ml (2 cups) thickened or heavy cream
- 240ml (1 cup) condensed milk
- 1 teaspoon strawberry extract
- A few drops of pink food colouring
- Chocolate brownie
Grease and line the bottom of a high sided 8 inch round cake tin with baking or parchment paper. Pop the butter and chocolate in a heatproof bowl and place over a medium saucepan that is filled with a bit of water, say 5cm (2 inches) high or so. You need to ensure the bottom of the bowl will not touch the water below. Place on the stove on medium heat and stir while the chocolate and butter melt. Once the mixture is lovely and smooth, remove the bowl from the heat and leave to cool slightly.
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Next, add the sugar and vanilla to the chocolate mixture and beat with an electric beater until combined. Add the eggs, one at a time and beat again. Then sift in the flour and beat until the brownie mixture is smooth. Pour the mixture into the prepared tin. Very gently smooth over the top.
- Bake the brownie for about 35-40 minutes or until cooked through. It should have a nice cracked top and no longer wobble in the middle. Leave to cool completely – do not remove from the tin.
- Vanilla bean ice cream
In a large mixing bowl, beat your thickened or heavy cream with an electric mixer until it forms soft peaks. In a separate bowl, add your condensed milk and vanilla and then gently fold in your cream. Once everything is combined and smooth, pour over your cooled brownie, cover gently with foil or plastic wrap and pop into the freezer. You will want to leave it for at least 3-4 hours (or even overnight) before adding the strawberry ice cream on top.
- Strawberry ice cream
In a large mixing bowl, beat your thickened or heavy cream with an electric mixer until it forms soft peaks. In a separate bowl, add your condensed milk and then gently fold in your cream. Add your strawberry extract and a few drop of food colouring and gently fold. Once everything is combined and smooth, pour the strawberry ice cream over your vanilla layer, cover and freeze, preferably overnight.
- To decorate
To decorate your ice cream cake as I have, you will need to follow the instructions above and make an additional chocolate brownie. Once your brownie is cooled, cut into small chunks. Then remove your ice cream cake from the freezer, take out of your tin – you may need to run a small butter knife around the sides to help it pop out cleanly. Then pile your brownies on top. You could also drizzle over a little extra melted chocolate if you like. Cut and devour!
*You will need to make the brownie twice. Once for the bottom layer and then again for decoration.