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:

Vanilla, Chocolate, or Strawberry Ice Cream (3 pints, softened):
- 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.
- 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.
Chocolate Wafer Cookies (three 2.75-ounce packages):
- These crispy cookies line the pan, adding a rich, chocolatey crunch that complements the ice cream.
- Substitution: Use chocolate graham crackers or thin chocolate biscuits if wafers are unavailable.
Vanilla Wafer Cookies (three 2.75-ounce packages):
- Add a sweet, buttery crunch that pairs perfectly with the vanilla ice cream layer.
- Substitution: Shortbread cookies or vanilla sandwich cookies (without filling) work well.
Strawberry Wafer Cookies (two 2.75-ounce packages):
- Bring a fruity, pink crunch that matches the strawberry ice cream for a cohesive look and taste.
- Substitution: Use vanilla wafers with a sprinkle of freeze-dried strawberry powder for a similar vibe.
Heavy Cream (1½ cups):
- Whipped into a fluffy frosting, it gives the cake a light, creamy finish.
- Substitution: Use whipped coconut cream (chilled, solid part only) for a dairy-free option.
Sugar (¼ cup):
- Sweetens the whipped cream just enough to complement the ice cream without overpowering it.
- Substitution: Confectioners’ sugar for a smoother texture or a sugar substitute for a low-sugar option.
Pink, White, and Brown Sprinkles (for decorating):
- Add a fun, festive touch that screams Neapolitan. Use any colors you like!
- Substitution: Use chocolate shavings, crushed cookies, or edible glitter for a different look.

Tip: Let the ice cream soften at room temperature for 10–15 minutes before spreading—it makes layering easier and smoother.

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Instructions

Step 1: Prep the Pan

Line an 8-inch round (3-quart) baking pan with plastic wrap, leaving a 3-inch overhang on all sides for easy unmolding.
- Tip: Smooth out the plastic wrap to avoid creases in the ice cream.

Step 2: Add the First Ice Cream Layer

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.
Tap the pan gently on the counter to remove air bubbles.
- Tip: Choose one flavor for the bottom to keep it simple, or swirl two for a marbled effect.

Step 3: Line with Wafer Cookies

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.
Add a second row of chocolate wafer cookies nestled against the first.
Continue with two rows of vanilla wafer cookies, then two rows of strawberry wafer cookies, working inward.
Fill the center hole with 2–3 strawberry wafer cookies, breaking them if needed to fit.
- Tip: Work quickly to keep the ice cream soft but not melted. If it gets too soft, freeze for 10 minutes before continuing.

Step 4: Add the Top Ice Cream Layer

Spread the remaining 2 pints of softened ice cream (use the other two Neapolitan flavors or mix and match) over the wafer cookies.
Tap the pan lightly on the counter to fill any gaps and ensure the ice cream seeps into the nooks and crannies.
Smooth the top with an offset spatula for a clean finish.
Pull the plastic wrap overhang over the top to cover, and freeze overnight (or up to 2 weeks).
- Tip: If the ice cream is too firm to spread, let it soften a bit more—it should be almost melted for easy spreading.

Step 5: Make the Whipped Cream Frosting

In a large bowl, combine 1½ cups cold heavy cream with ¼ cup sugar.
Beat with an electric mixer on medium-high speed until stiff peaks form (about 2–3 minutes).
Transfer 1 cup of the whipped cream to a pastry bag fitted with a medium star tip for decorating.
- Tip: Chill the bowl and beaters for 10 minutes before whipping for faster, fluffier results.

Step 6: Unmold and Decorate

Remove the cake from the freezer and let it sit for 10 minutes to soften slightly.
Unwrap the plastic wrap and invert the cake onto a serving dish. Gently pull off the plastic wrap.
Frost the top and sides with the remaining whipped cream, smoothing with a spatula.
Pipe stars or swirls on the top and around the bottom of the cake using the whipped cream in the pastry bag.
Sprinkle pink, white, and brown sprinkles over the top for a festive Neapolitan look.
Freeze for 10–15 minutes if the cake feels soft, then serve.
- Tip: If the cake sticks during unmolding, run a knife under warm water and slide it around the edge.