Neapolitan Ice Cream Cake

When you can’t decide if you want chocolate, vanilla or strawberry – have all three with our Neapolitan Ice Cream Cake.

This gluten free, peanut/nut free, and egg free dessert will take the cake at your next social event!

Made from 100% Canadian Dairy, this allergy friendly dessert offers a variety of flavours to excite your tastebuds. Once you’ve added your ice cream and chocolate ganache to the cake, you can let it chill in the freezer until you’re ready to serve.


100% Canadian Milk logoChapman's gluten free logoChapman's peanut / nut free logoA white oval shape with a red outline with bilingual text in the center that reads Egg Free


  • ¼ cup salted butter, melted
  • ½ cup granulated sugar (100 grams)
  • ¼ cup buttermilk
  • ½ cup strawberry puree (*see note below)
  • 2 tablespoons reduced sugar strawberry jam
  • 1 teaspoon vanilla extract
  • 1 cup all purpose gluten free flour or all purpose flour (130 grams)
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1L Chapman’s Markdale Creamery Neapolitan Ice Cream
  • 1 scant cup chopped dark chocolate (125 grams)
  • ½ cup heavy whipping cream
  • Chocolate covered strawberries for garnish if desired.
  • *To make the strawberry puree, add 200 grams of fresh or frozen (thawed and drained) strawberries to a blender. Blend until smooth. Measure out ½ cup for the recipe.

Preparation Instructions

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Preheat oven to 350°F and line a 9x9” baking dish with parchment paper (optional, but this does make it easy to remove and serve).
In a large bowl, whisk together melted butter and sugar for 2-3 minutes until light in color.
A glass bowl with butter and sugar being whisked
Whisk in strawberry puree, strawberry jam, and vanilla.
All the ingrediency in a glass bowl before whisking.
Add flour, baking powder, baking soda and salt and whisk until combined.
After mixing the ingredients in the glass bowl there is a pink batter
Spread into the prepared pan and bake for 15 to 17 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs.
The pink batter has been put into a baking pan lined with wax paper
Set aside to cool completely (this can take up to an hour or two).
Open the carton and slice thin slices of Neapolitan Ice Cream.
A knife is cutting thin slices of Neapolitan Ice Cream
Layer in a single layer on top of cake, cutting to fit if necessary. Slice more thin layers and rearrange them the opposite direction so that there are a variety of ice cream flavours in every piece.
The thin layers of Neapolitan Ice Cream are spread on top of the cooked cake batter
Cover with plastic wrap and press down gently to press the layers together.
Plastic Wrap is placed over the cake to smooth the Ice cream and make it even.
Freeze until firm, at least 2 hours.
Make the ganache: combine chocolate and cream in a medium microwave-safe bowl. Heat on 50% power for 1 minute, then stir until smooth. Place back in the microwave for additional time if needed.
Smooth ganache over the top of the ice cream, and freeze just until set, about 30 minutes.
Melted Chocolate from a silver bowl is being poured onto our cake
Garnish as desired and serve.
Finished cake heavily garnished with strawberries and chocolate