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Brownie Bottom Neapolitan Ice Cream Cake #SummerDessertWeek

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!

A slice of a neapolitan ice cream cake with a brownie bottom and strawberries.
I scream, you scream, we’ll ALL scream for this brownie bottom Neapolitan ice cream cake!

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.

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**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. 

Melting Neapolitan ice cream cake with strawberries on a square white plate.

The ingredient list;

**Note – The following list of ingredients contains affiliate links for your shopping convenience.

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.

A Neapolitan Ice Cream Cake on a plate with a slice taken out and a strawberry garnish.
A cooling slice of Brownie Bottom Neapolitan Ice Cream Cake is the perfect summer dessert!

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.

Drip running down the side of a Neapolitan ice cream cake with strawberries.

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.

Additional Kudos Kitchen Summer Dessert Week Treats

For other #SummerDessertWeek treat recipes I've shared in the past, please click on the following recipe titles.

Title text vertical image of a closeup of brownie bottom Neapolitan Ice Cream Cake
It’s always a party when you bring out the Brownie Bottom Neapolitan Ice Cream Cake!

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!

A slice of Neapolitan Ice Cream Cake in the forefront and an entire ice cream cake in the background.

Brownie Bottom Neapolitan Ice Cream Cake

Renee – Kudos Kitchen
Delicious and easy to make brownie bottom Neapolitan ice cream cake is always a hit no matter when you serve it.
No ratings yet
Prep Time 15 mins
Cook Time 35 mins
Additional Time 4 hrs
Total Time 4 hrs 50 mins
Course Desserts
Cuisine American
Servings 12 Slices
Calories 610 kcal


  • 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
  • 1/2 gallon vanilla ice cream
  • 1/2 gallon strawberry ice cream
  • 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.


Serving: 1Calories: 610kcalCarbohydrates: 83gProtein: 9gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 7gCholesterol: 123mgSodium: 274mgFiber: 2gSugar: 48g
Keyword brownie bottom Neapolitan ice cream cake, ice cream cake, Neapolitan ice cream cake
Tried this recipe?Let us know how it was!
A single slice of Neapolitan ice cream cake on a white plate with a strawberry garnish.

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: Sweet Summertime Cakes and Cupcakes: Baked Desserts: Cookies: Candies: Jello Shots:  

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Thank you all So much!!

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Until we eat again, I hope you have a delicious day!

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Recipe Rating


Saturday 13th of July 2019

Brownies sound like a great layer for this ice cream!


Monday 15th of July 2019

It's yummy! Thanks, Cindy!