Neapolitan Icebox Cake
Three classic flavors are combined into this Neapolitan Icebox Cake for a the perfect balance of chocolate, strawberry, and vanilla. This easy summer dessert takes 15 minutes to make and you don’t even have to turn on the oven.
If you’re looking for more cool treats, check out some of my other favorites like Banoffee Icebox Cake, Vegan Chocolate Peanut Butter Ice Cream Bars, Healthy Homemade Cherry Frozen Yogurt, or Homemade Mint Chocolate Chip Fro Yo.
A Quick Look At The Recipe
- Recipe Name: Neapolitan Icebox Cake
- Ready In: 6 hours 15 minutes
- Makes: about 8 servings
- Main Ingredients: heavy whipping cream, graham crackers, strawberries, chocolate ganache
- Flavor Profile: neapolitan dream
- Dietary Info: eggless
- Difficulty: Easy!
- Why You’ll Love It: reminiscent of neapolitan ice cream but in a cool cake form!
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Why You’ll Love This Recipe
- Classic Flavors: This Neapolitan Icebox cake has classic flavors of chocolate, strawberry, and vanilla! This is sure to be a crowd pleaser.
- No Bake: This is an easy no bake dessert recipe, perfect for those hot days when you just can’t turn on the oven!
- Cool Treat: As the weather gets warmer, it’s when the cravings for cool desserts start. This strawberry icebox cake is a a cross between cake and ice cream, in my opinion! That makes this a perfect cool treat for summer.
What is an icebox cake?
An icebox cake is a no bake cake that is made up of Homemade Organic Whipped Cream, cookies, fruits, Homemade True Caramel Sauce, Brown Butter Butterscotch Sauce, or Homemade Chocolate Ganache. The cake is layered with the whipped cream, cookies, and other toppings, depending on the flavor. The cake sets in the fridge and the cookies become soft and meld into the whipped cream for a cake-like texture that is served cold.
I love making icebox cakes because they are so easy! This one comes together in about 15 minutes. Icebox cakes are great for summertime because they are an easy no bake dessert recipe that is served chilled. This cool treat is easy, chilled, and kind of like a cross between cake and ice cream in my opinion.
Try other icebox cakes like Banoffee Icebox Cake or Caramel Chocolate Oreo Icebox Cake.
Ingredients
- Heavy Whipped Cream: This is the main ingredient in this cake! So use the best stuff.
- Powdered Sugar: I use this to sweeten the whipped cream.
- Graham Crackers: The best organic grahams are from Annie’s, this is what I used.
- Strawberries: Use fresh, not frozen or dried. This strawberry icebox cake needs the best organic strawberries, check out your local farmers market!
- Chocolate Ganache: I use my recipe for Homemade Chocolate Ganache for the chocolate sauce. The ingredients in this are just dark chocolate and cream.
*For a full list of ingredients and measurements, visit the recipe card below.
Easy Substitutions
- If you don’t have strawberries you can use raspberries or cherries.
- Feel free to leave the chocolate ganache off if you’re looking for just a plain strawberry icebox cake.
- You can also use chocolate graham crackers or even organic Oreos here if you want more chocolate.
Baker's Tips
- You don't need a stand mixer for this recipe, you can use a hand mixer if you prefer.
- The layering does not need to be perfect, that is the beauty of an icebox cake! So don’t worry about perfection.
- Make sure to store in the fridge or freezer. I actually prefer to store these in the freezer, then just let it warm up for a few minutes before eating.
How to Make a Neapolitan Icebox Cake
- Line a 1-pound loaf pan with parchment paper. In the bowl of a stand mixer fitted with the whisk attachment, or using a hand mixer, add the heavy whipping cream, powdered sugar, and vanilla extract. Mix on low until combined and gradually increase the speed as the whipped cream thickens, until you are at full speed. Whisk until stiff peaks form.
- Line the loaf pan with a layer of graham crackers, you will have to break them up to fit one even layer and it doesn’t have to be perfect.
- Add one-third of the whipped cream and spread evenly.
- Top with slices strawberries.
- Drizzle with chocolate ganache.
- Repeat this process two more times and the loaf pan should be full. Crumble up graham crackers on top.
- Store in the fridge for at least 6 hours or overnight. Then remove from the loaf pan.
- Using a warm sharp knife, cut the cake into 8 slices and serve immediately. Store extra cake in an airtight container in the fridge or freezer.
Neapolitan Icebox Cake FAQ’s
Yes, you can double the recipe and make this in a 9×9-inch baking pan.
Yes, feel free to use raspberries or even cherries for a Black Forest icebox cake.
You should store icebox cake in an airtight container in the fridge or in the freezer.
More No Bake Desserts
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Neapolitan Icebox Cake
Equipment
- Digital Food Scale
- Stand Mixer
- 1-pound Loaf Pan
- Parchment Paper Sheets
Ingredients
- 1 ½ cups heavy whipping cream
- 71 grams powdered sugar
- 1 teaspoon vanilla extract
- 136 grams graham crackers (1 sleeve)
- 340 grams strawberries
- ½ cup chocolate ganache
Instructions
- Line a 1-pound loaf pan with parchment paper.
- In the bowl of a stand mixer fitted with the whisk attachment, or using a hand mixer, add the heavy whipping cream, powdered sugar, and vanilla extract. Mix on low until combined and gradually increase the speed as the whipped cream thickens, until you are at full speed. Whisk until stiff peaks form.
- Line the loaf pan with a layer of graham crackers, you will have to break them up to fit one even layer and it doesn’t have to be perfect.
- Add one-third of the whipped cream and spread evenly. Top with slices strawberries. Drizzle with chocolate ganache. Repeat this process two more times and the loaf pan should be full. Crumble up graham crackers on top.
- Store in the fridge for at least 6 hours or overnight.
- Using a warm sharp knife, cut the cake into 8 slices and serve immediately. Store extra cake in an airtight container in the fridge or freezer.
Notes
- You don't need a stand mixer for this recipe, you can use a hand mixer if you prefer.
- The layering does not need to be perfect, that is the beauty of an icebox cake! So don’t worry about perfection.
- Make sure to store in the fridge or freezer. I actually prefer to store these in the freezer, then just let it warm up for a few minutes before eating.
Nutrition
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This icebox cake is so easy and so good!