Mini Neapolitan Ice Cream Cake—because why settle for one flavor when you can have three? Chocolate, vanilla, and strawberry collide in this irresistible dessert. It’s everything you love about the classic Neapolitan ice cream but in cake form. Don’t worry, we won’t judge you if you end up eating the whole thing yourself. After all, it’s small enough, right? Plus, each layer offers a perfect mix of sweetness and indulgence, without the guilt of feeling fancy. So, grab your spoons and prepare for an ice cream overload that’ll leave you wanting more, whether it’s hot or cold outside.
Mini Neapolitan Ice Cream Cake
A mini ice cream cake combining chocolate, vanilla, and strawberry ice cream layers, topped with whipped cream and sprinkles.
Ingredients
- 1 pint chocolate ice cream softened
- 1 pint vanilla ice cream softened
- 1 pint strawberry ice cream softened
- 1 cup whipped cream
- 1/4 cup rainbow sprinkles
- 1/4 cup mini chocolate chips optional
Instructions
- Preheat the freezer.
- Line mini cake pans with parchment paper.
- Scoop chocolate ice cream into each pan and freeze for 30 minutes.
- Add a layer of vanilla ice cream, freeze again.
- Repeat with strawberry ice cream, then freeze for 1 hour.
- Top with whipped cream and sprinkles.
- Freeze until firm, around 30 minutes.
Notes
Nutritional Values (Per Serving)
- Calories: 300
- Total Fat: 16g
- Saturated Fat: 9g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
Vitamins and Minerals (Per Serving)
- Vitamin A: 8%
- Calcium: 12%
- Iron: 3%
- Vitamin C: 4%
- Potassium: 5%
Additional Notes/Tips
- Add a drizzle of chocolate or caramel sauce on top for extra indulgence.
- For a firmer cake, freeze overnight.
- If you want a crunch factor, toss in some crushed cookies between layers!
