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Neapolitan Ice Cream Cake

A no-bake frozen cake with three distinct layers of chocolate, vanilla, and strawberry ice cream over a chocolate cookie crust. Perfect for celebrations.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 10
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups chocolate wafer crumbs about 24 wafers
  • ¼ cup unsalted butter melted
  • 2 tablespoons granulated sugar
  • 1 pint chocolate ice cream slightly softened
  • 1 pint vanilla ice cream slightly softened
  • 1 pint strawberry ice cream slightly softened
  • ½ cup chocolate fudge sauce warmed
  • ½ cup strawberry sauce or jam warmed
  • Whipped cream for topping (optional)
  • Maraschino cherries for garnish (optional)

Equipment

  • 9-inch springform pan
  • electric mixer or stand mixer
  • large mixing bowls
  • offset spatula
  • plastic wrap
  • parchment paper

Method
 

  1. Line the bottom of a 9-inch springform pan with parchment paper. In a medium bowl, combine chocolate wafer crumbs, melted butter, and sugar. Press firmly into the bottom of the pan. Freeze for 15 minutes.
  2. Transfer chocolate ice cream to a large bowl. Beat with an electric mixer on low speed just until spreadable (about 30 seconds). Spread evenly over the frozen crust. Freeze for 30 minutes.
  3. Beat vanilla ice cream until spreadable. Spread over the chocolate layer in an even layer. Freeze for 30 minutes.
  4. Beat strawberry ice cream until spreadable. Spread over the vanilla layer. Cover pan with plastic wrap and freeze for at least 6 hours or overnight.
  5. To serve, run a warm knife around the edge of the pan, release the springform, and slice. Drizzle with warm fudge and strawberry sauce. Top with whipped cream and cherries if desired.

Notes

Storage: Keep cake tightly wrapped in the freezer for up to 1 week. To slice cleanly, dip a sharp knife in hot water and wipe dry between cuts. For a softer texture, let the cake sit at room temperature for 5 minutes before slicing. Allergens: Contains dairy, gluten (wafers), and eggs (in ice cream). For a dairy-free version, use coconut milk-based ice creams and a gluten-free cookie crust. Consult your healthcare provider for specific dietary needs.