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!