Everyone’s favorite dessert just got an upgrade! Brownie Bottom Neapolitan Ice Cream Cake is super simple to make, super impressive to serve, and super duper yummy to eat!
I wanted to come up with a recipe that was cool, creamy, easy to make and made in a springform pan.
Thank you Analon for sponsoring this post, and sending me the pan which provided the inspiration for this Brownie Bottom Neapolitan Ice Cream Cake.
**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making Brownie Bottom Neapolitan Ice Cream Cake is available at the end of this post.
The ingredient list;
**Note – The following list of ingredients contains affiliate links for your shopping convenience.
- Granulated Sugar (I used Dixie Crystals)
- Pure Vanilla Extract (I used Adam’s Extract)
- Cocoa Powder
- All-Purpose Flour
- Baking Powder
- Vanilla Ice Cream
- Strawberry Ice Cream
Kitchen tools and equipment needed for making Neapolitan ice cream cake;
**Note – The following list of kitchen tools and equipment contains affiliate links for your shopping convenience.
- 9″ Springform pan (I used my Anolon pan)
- Large Bowl
- Small Bowl
- Baking Sheet
- Offset Spatula
- Measuring Cups
- Measuring Spoons
Do I need to use a springform pan to make this dessert?
Yes! It’s the only way to get the dessert out of the pan cleanly and to be able to see the layers.
If you didn’t use a springform pan, you’d have to dig into the dessert inside a container and you’d lose the effect of having it be a layered dessert.
That said, it would still taste just as delicious if not made in a springform pan, it just wouldn’t have the same enticing visual effect.
How long does this ice cream cake take to make from start to finish?
This Brownie Bottom Neapolitan Ice Cream Cake will take about 5 hours.
Take into account that it’s a brownie bottom crust which needs to bake and cool completely before adding the ice cream elements.
Then, each layer of ice cream added on top of the brownie bottom needs to freeze for at least 40 minutes before spreading another layer of ice cream. Not freezing the ice cream layers sufficiently may result in the ice cream layers blending.
Do I have to make a layered ice cream cake?
NO! Feel free to use one flavor of ice cream if that’s what you wish. If you’re doing that, the preparation time will be less as you won’t need to refreeze between layers.
Can this be made in advance?
I think you already know the answer to this question, but YES!! Make this up to a week in advance of when you’re serving.
Keep it covered in the freezer and don’t add the strawberry garnish until you’re ready to serve.
I like to keep mine in the freezer with the springform collar in place.
How do I remove the springform collar from the ice cream cake?
Losen it by running a sharp knife that has been dipped (then dried) in very hot water, round the rim of the collar.
Release the clasp and gently remove the collar by lifting straight up and off the ice cream cake.
How long should an ice cream cake sit out before serving?
It really depends on the heat, but I like to leave mine to sit out for at least 7-10 minutes (without the collar) before cutting and serving.
If it’s extra hot, and you’re serving outside, you’d better move quickly and only allow it to sit out for only a few minutes before serving.
Below is the printable recipe card for today’s Brownie Bottom Neapolitan Ice Cream Cake.
If you’ve enjoyed this recipe and look forward to making it (or have already made it), I’d appreciate if you’d take a moment to give it some feedback by way of stars near the comment section at the end of this post. Thank you so much!
- FOR THE BROWNIE CRUST:
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1/3 cup cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- FOR THE ICE CREAM LAYERS:
- 1/2 gallon vanilla ice cream
- 1/2 gallon strawberry ice cream
- FOR THE GARNISH:
- Fresh Strawberries (optional)
- Cocoa Powder (optional)
- Confectioners Sugar (optional)
To make the brownie bottom:
- Preheat oven to 350 degrees.
- Spray a 9" springform pan liberally with baking spray. Set aside.
- In a large bowl, whisk together the butter, sugar, eggs, and vanilla.
- Add the cocoa powder, flour, salt, and baking powder and stir until a thick batter forms.
- Spoon the batter evenly into the bottom of a 9" springform pan.
- Bake in a preheated oven for 30 minutes.
- Remove and allow the brownie to cool completely before proceeding with the ice cream layers.
To add the ice cream layers:
- Soften one of the half gallons of ice cream slightly (5-7 minutes at room temperature).
- Spread the ice cream over the cooled brownie bottom and smooth evenly over the entire surface.
- Return the ice cream cake back to the freezer for an additional 40 minutes.
- Soften the remaining half gallon of ice cream and spread that evenly over the frozen ice cream cake.
- Return the Neapolitan ice cream cake to the freezer until ready to garnish and serve.
To serve Neapolitan Ice Cream Cake:
- Allow the cake to sit at room temperature to soften slightly.
- Run a hot knife (dip the blade in hot water and dry) around the inside of the springform pan to losen.
- Lift the springform cake collar up carefully and evenly over the cake.
- To garnish, sprinkle a light dusting of cocoa powder and confectioners sugar on top of the ice cream cake. Add fresh strawberries if desired.
- Serve and enjoy.
This ice cream cake can be made in advance and kept in the freezer for up to 2 weeks. I suggest covering it well, and leaving the springform collar in place while in the freezer.
Amount Per Serving Calories 610Total Fat 28gSaturated Fat 17gTrans Fat 0gUnsaturated Fat 7gCholesterol 123mgSodium 274mgCarbohydrates 83gFiber 2gSugar 48gProtein 9g
I sincerely hope you’ve enjoyed today’s recipe for Brownie Bottom Neapolitan Ice Cream Cake as much as I’ve enjoyed bringing it to you!
And now, without further ado, here are all the other #SummerDessertWeek bloggers and their amazing recipes…Check out the amazing #SummerDessertWeek recipes from our bloggers today! Ice Cream Recipes:
- No Churn Chocolate Dipped Waffle Cone Ice Cream from Big Bear’s Wife
- Cotton Candy Ice Cream from Jen Around the World
- Brownie Bottom Neapolitan Ice Cream Cake from Kudos Kitchen by Renee
- Strawberry Ice Cream from Family Around the Table
- No Churn Dairy Free Vanilla Ice Cream from Home Sweet Homestead
- S’Mores Popsicles from A Kitchen Hoor’s Adventures
- Glazed Donut Strawberry Shortcake Boozy Milkshake from Sweet ReciPEAS
- No-Churn Caramel Fudge Crunch Ice Cream from Palatable Pastime
- Blueberry Lemon Cupcakes from Daily Dish Recipes
- Whipping Cream Pound Cake from Pastry Chef Online
- Blueberry Lemonade Mermaid Cupcakes from The Bitter Side of Sweet
- Lemon Popsicle Cupcakes from Hezzi-D’s Books and Cooks
- Orange Creamsicle Cupcakes from 4 Sons R Us
- Lemon Blueberry Cake from Back To My Southern Roots
- Peach Pie Scones with Maple Glaze from Sweet Beginnings
- Lemon Lime Cheesecake from Cindy’s Recipes and Writings
- Blackberry Crumble Bars from Creative Southern Home
- Creamsicle Cake Bars from My Sweet Zepol
- Orange Cream Dipped Cookies from Cookaholic Wife
- Rock Candy from The Domestic Kitchen
- Bomb Pop Jello Shots from Cheese Curd In Paradise
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Thank you all So much!!
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Until we eat again, I hope you have a delicious day!
**Note – The post above includes affiliate links. As always, I truly thank you for your support!