Yield: 14 slices
Neapolitan Brownie Ice Cream Cake
Enjoy a slice of this easy Neapolitan Brownie Ice Cream Cake for dessert tonight. Layers of homemade brownies, strawberry ice cream, and vanilla ice cream makes this cake look so pretty!
Prep Time
20 minutes
Cook Time
25 minutes
Total Time
45 minutes
Ingredients
- 1/2 cup butter, melted
- 1/4 cup dark cocoa powder
- 2 eggs
- 1 cup sugar
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 3/4 cup flour
- 1/2 teaspoon baking powder
- 1 - 1.5 quart carton strawberry ice cream
- 1 - 1.5 quart carton vanilla bean ice cream
- 1 cup Cool Whip
- pink sprinkles, for garnish
- chocolate curls, for garnish
Instructions
- Preheat the oven to 350°. Place parchment paper of a cardboard circle in the bottom of a 9-inch springform pan.
- Mix together the melted butter and cocoa powder.
- Beat the eggs and sugar until light and fluffy. Add the melted butter mixture, vanilla, and salt and beat again.
- Slowly add the flour and baking powder and mix until just mixed in. Spread in the bottom of the prepared pan. Bake for 25 minutes. Remove and cool completely.
- Place the strawberry ice cream carton on the counter and let thaw for 15-20 minutes. Stir and spread on top of the cooled brownie. Place the pan in the freezer for 30 minutes.
- Set out the vanilla ice cream carton and let thaw for 15-20 minutes. Stir and spread on top of the strawberry ice cream. Place the pan in the freezer for 4-6 hours or until completely frozen.
- Place a large knife under hot water. Dry it off and run it around the edge of the ice cream cake and the pan. Carefully open the sides of the pan and lift it off.
- Spread the Cool Whip on top of the cake. Top with sprinkles and chocolate curls. Cut into slices and serve.
Nutrition Information:
Yield:
14Serving Size:
1Amount Per Serving: Calories: 532Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 65mgSodium: 206mgCarbohydrates: 50gFiber: 1gSugar: 28gProtein: 4g