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Sugar Wafer Neapolitan Ice Cream Cake

Ice cream cone, who? There's crunchy wafer cookie and ice cream in every bite of this frozen chocolate, strawberry and vanilla cake.
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  • Level: Easy
  • Total: 8 hr 30 min (includes freezing time)
  • Active: 30 min
  • Yield: 6 to 8 servings
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Ingredients

3 pints vanilla, chocolate or strawberry ice cream, softened

Four 2.75-ounce packages chocolate wafer cookies

Three 2.75-ounce packages vanilla wafer cookies

Two 2.75-ounce packages strawberry wafer cookies

1 1/2 cups heavy cream

1/4 cup sugar

Pink, white and brown sprinkles, for decorating

Directions

Special equipment:
a pastry bag fitted with a medium star tip
  1. Line the inside of an 8-inch round (3-quart) baking pan with plastic wrap, with a 3-inch overhang.
  2. Spread 1 pint of ice cream across the bottom of the prepared pan. Line the edge of the pan with a single layer of upright chocolate wafer cookies, pressing them all the way to the bottom so they sit firmly in the ice cream. Repeat with another circle of chocolate wafer cookies nestled against the first row. Arrange 2 circles of vanilla wafer cookies followed by 2 circles of strawberry wafer cookies. Fill the center hole with 2 to 3 strawberry wafer cookies. 
  3. Spread the remaining ice cream over the top, tapping the pan on the counter lightly to makes sure the ice cream fills all the nooks and crannies (the ice cream should be quite soft--almost melted is okay). Pull the plastic wrap up and over to cover the top and freeze at least overnight and up to 2 weeks. 
  4. When ready to serve, beat the heavy cream with the sugar until stiff peaks form. Put 1 cup in a pastry bag fitted with a medium star tip. Remove the pan from the freezer and let sit for 10 minutes to make unmolding easier. Unwrap and invert onto a serving dish and frost with the remaining whipped cream. Decorate with the sprinkles and pipe whipped cream stars on top and around the bottom.