Description
Have you ever dreamed of a dessert that’s a total showstopper but doesn’t require turning on the oven? Say hello to the Sugar Wafer Neapolitan Ice Cream Cake! This vibrant, no-bake treat layers creamy vanilla, chocolate, and strawberry ice cream with crispy sugar wafer cookies in a fun, colorful design.
Ingredients
This cake comes together with just a few ingredients, each playing a key role in its flavor and structure. Here’s what you’ll need and why it matters:
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Vanilla, Chocolate, or Strawberry Ice Cream (3 pints, softened):
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The heart of the cake, these classic Neapolitan flavors create a creamy, colorful base. Use one pint for the bottom layer and two for the top.
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Substitution: Use gelato for a denser texture, frozen yogurt for a lighter option, or mix and match flavors like coffee or pistachio for a twist.
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Chocolate Wafer Cookies (three 2.75-ounce packages):
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These crispy cookies line the pan, adding a rich, chocolatey crunch that complements the ice cream.
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Substitution: Use chocolate graham crackers or thin chocolate biscuits if wafers are unavailable.
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Vanilla Wafer Cookies (three 2.75-ounce packages):
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Add a sweet, buttery crunch that pairs perfectly with the vanilla ice cream layer.
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Substitution: Shortbread cookies or vanilla sandwich cookies (without filling) work well.
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Strawberry Wafer Cookies (two 2.75-ounce packages):
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Bring a fruity, pink crunch that matches the strawberry ice cream for a cohesive look and taste.
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Substitution: Use vanilla wafers with a sprinkle of freeze-dried strawberry powder for a similar vibe.
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Heavy Cream (1½ cups):
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Whipped into a fluffy frosting, it gives the cake a light, creamy finish.
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Substitution: Use whipped coconut cream (chilled, solid part only) for a dairy-free option.
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Sugar (¼ cup):
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Sweetens the whipped cream just enough to complement the ice cream without overpowering it.
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Substitution: Confectioners’ sugar for a smoother texture or a sugar substitute for a low-sugar option.
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Pink, White, and Brown Sprinkles (for decorating):
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Add a fun, festive touch that screams Neapolitan. Use any colors you like!
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Substitution: Use chocolate shavings, crushed cookies, or edible glitter for a different look.
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Tip: Let the ice cream soften at room temperature for 10–15 minutes before spreading—it makes layering easier and smoother.
Instructions
Step 1: Prep the Pan
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Line an 8-inch round (3-quart) baking pan with plastic wrap, leaving a 3-inch overhang on all sides for easy unmolding.
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Tip: Smooth out the plastic wrap to avoid creases in the ice cream.
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Step 2: Add the First Ice Cream Layer
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Spread 1 pint of softened vanilla, chocolate, or strawberry ice cream evenly across the bottom of the pan. Use an offset spatula for a smooth layer.
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Tap the pan gently on the counter to remove air bubbles.
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Tip: Choose one flavor for the bottom to keep it simple, or swirl two for a marbled effect.
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Step 3: Line with Wafer Cookies
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Arrange a single layer of chocolate wafer cookies upright around the edge of the pan, pressing them into the ice cream so they stand firmly.
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Add a second row of chocolate wafer cookies nestled against the first.
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Continue with two rows of vanilla wafer cookies, then two rows of strawberry wafer cookies, working inward.
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Fill the center hole with 2–3 strawberry wafer cookies, breaking them if needed to fit.
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Tip: Work quickly to keep the ice cream soft but not melted. If it gets too soft, freeze for 10 minutes before continuing.
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Step 4: Add the Top Ice Cream Layer
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Spread the remaining 2 pints of softened ice cream (use the other two Neapolitan flavors or mix and match) over the wafer cookies.
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Tap the pan lightly on the counter to fill any gaps and ensure the ice cream seeps into the nooks and crannies.
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Smooth the top with an offset spatula for a clean finish.
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Pull the plastic wrap overhang over the top to cover, and freeze overnight (or up to 2 weeks).
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Tip: If the ice cream is too firm to spread, let it soften a bit more—it should be almost melted for easy spreading.
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Step 5: Make the Whipped Cream Frosting
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In a large bowl, combine 1½ cups cold heavy cream with ¼ cup sugar.
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Beat with an electric mixer on medium-high speed until stiff peaks form (about 2–3 minutes).
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Transfer 1 cup of the whipped cream to a pastry bag fitted with a medium star tip for decorating.
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Tip: Chill the bowl and beaters for 10 minutes before whipping for faster, fluffier results.
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Step 6: Unmold and Decorate
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Remove the cake from the freezer and let it sit for 10 minutes to soften slightly.
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Unwrap the plastic wrap and invert the cake onto a serving dish. Gently pull off the plastic wrap.
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Frost the top and sides with the remaining whipped cream, smoothing with a spatula.
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Pipe stars or swirls on the top and around the bottom of the cake using the whipped cream in the pastry bag.
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Sprinkle pink, white, and brown sprinkles over the top for a festive Neapolitan look.
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Freeze for 10–15 minutes if the cake feels soft, then serve.
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Tip: If the cake sticks during unmolding, run a knife under warm water and slide it around the edge.
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