Hold on to your crown Dairy Queen, here comes Dan!

Hold on to your crown Dairy Queen and say hello to this incredible 11-layer ice cream cake featuring Millie’s homemade ice cream! First we start with a bottom layer of perfectly simple dark chocolate cake, followed by a smooth layer of milk chocolate ganache that is topped with crushed chocolate cookie sandwiches and a thick layer of The Best Chocolate ice cream that is chock full of chocolate for all us chocoholics. Next we move into a moist vanilla cake, golden caramel sauce, and then Chad’s Vanilla ice cream made with tahitian vanilla beans. Finally we move on up to a fluffy white cake layer, fresh homemade strawberry compote, crushed vanilla cookie crumbles, and the strawberriest of strawberry ice cream; all covered in light vanilla buttercream and colorful sprinkles! 

Be sure to grab the full recipe & check out the full video tutorial in the recipe card below. And if you try this recipe (I mean you totally should be), tag me on Instagram @imancake and use the hashtag #BakingWithMANCAKE.

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Neapolitan Ice Cream Cake

Neapolitan Ice Cream Cake

Prep Time: 25 minutes
Cook Time: 3 hours
Additional Time: 15 minutes
Total Time: 3 hours 40 minutes

Hold on to your crown Dairy Queen, here comes Dan!

Ingredients

  • 1 8-inch layer of chocolate cake
  • 1 8-inch layer of vanilla cake
  • 1 8-inch layer of white cake
  • 2 pints of chocolate ice cream
  • 2 pints of vanilla ice cream
  • 2 pints of strawberry ice cream
  • 6 tablespoons of butter, divided in half
  • 2 cups crushed chocolate sandwich cookies
  • 4 cups crushed vanilla sandwich cookies, divided in half
  • 1 cup of strawberry jam
  • 1 cup hot fudge sauce, cooled
  • 3 pints of heavy whipping cream, cold
  • 6 tablespoons powdered sugar, sifted
  • Rainbow sprinkles
  • Maraschino cherries

Instructions

Making the Chocolate Layer

  1. Remove pints of chocolate ice cream and allow to come to room temperature for 10 minutes or until able to be easily spread.
  2. Using an 8-inch spring form pan, line with a tall cake collar, tapped together to resemble a cylinder (see video below).
  3. In a mixing bowl, combine crushed chocolate sandwich cookies and 3 tablespoons of butter and mix until fully combined.
  4. Add chocolate cake layer to bottom of spring form pan.
  5. Cover the top of chocolate cake with fudge sauce.
  6. Entirely cover and lightly press crushed chocolate cookie sandwich crumbs onto fudge layer.
  7. Place chocolate ice cream into mixing bowl and whip until thick and creamy.
  8. Pour and spread onto chocolate cookie crust layer.
  9. Place in freezer for 30 minutes.

Making the Vanilla Layer

  1. Remove pints of vanilla ice cream and allow to come to room temperature for 10 minutes or until able to be easily spread.
  2. In a mixing bowl, combine crushed vanilla sandwich cookies and 3 tablespoons of butter and mix until fully combined.
  3. Pull pan from freezer.
  4. Add vanilla cake layer on top of chocolate crust layer.
  5. Entirely cover the vanilla cake with crushed vanilla cookie sandwiches.
  6. Place vanilla ice cream into mixing bowl and whip until thick and creamy.
  7. Pour and spread over vanilla cookie crust layer.
  8. Place in freezer for 30 minutes.

Making the Strawberry Layer

  1. Remove pints of strawberry ice cream and allow to come to room temperature for 10 minutes or until able to be easily spread.
  2. In a mixing bowl, combine crushed vanilla sandwich cookies and 3 tablespoons of butter and mix until fully combined.
  3. Pull pan from freezer.
  4. Add strawberry cake layer on top of vanilla crust layer.
  5. Spread strawberry jam over strawberry cake.
  6. Entirely cover the strawberry jam layer with crushed vanilla cookie sandwiches.
  7. Place strawberry ice cream into mixing bowl and whip until thick and creamy.
  8. Pour and spread over vanilla cookie crust layer.
  9. Cover entire cake with plastic wrap tightly.
  10. Place in freezer for 2 - 3 hours or overnight.

Making the Whipped Cream

  1. In a cold metal mixing bowl, add heavy cream and sifted powdered sugar.
  2. Mix on a high speed until cream begins to firm and form stiff peaks.

Decorating

  1. Remove cake from freezer and cover in whipped cream and smooth with offset spatula until you have a thick layer of whipped cream.
  2. Add whipped cream spirals around the cake.
  3. Top each whipped cream spiral with a maraschino cherry.
  4. Toss on rainbow sprinkles around the top of the cake.
  5. Return cake to freezer for an additional 30 minutes prior to serving.

Notes

  • This cake will keep for quite a bit (speaking from experience since I left mine in the freezer and forgot about it for a few weeks). If you'd like to make this ahead of time before any party, simple cover loosely with plastic wrap and freeze for up to 3 weeks.
  • Let your creativity shine and feel free to swap out and explore different flavor combinations with this cake. Mint chocolate chip with crushed Andes, salted caramel with crushed pretzels, and so on and so on.
  • By standard in my kitchen I default to 8-inch round cake pans. Use which ever size suits your needs. Keep in mind the wider the pan, the shorter the cake will be when baked. The smaller the pan, the taller the cake will bake.

Be sure to enter the MANCAKE KitchenAid giveaway.

I have 20 KitchenAid Stand Mixers to giveaway & one of them could be yours!

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More Cake Theme Tutorials👉 https://bit.ly/2NN3s39Let’s have a Llama Party! I had so much fun working with fondant though more practice will definitely be needed😅 Also been enjoying learning new techniques to share with everyone here so keep sending those comments over on the MANCAKE channel with what you'd like to see make next. I'll see you all very soon with another yummy tutorial so be sure to ring the bell when you subscribe 👉 https://bit.ly/30otZW3

Posted by Man Cake on Wednesday, July 10, 2019

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