Sugar Wafer Neapolitan Ice Cream Cake
Forget ice cream cones—this frozen cake packs crunchy wafer cookies and layers of chocolate, strawberry, and vanilla ice cream into every bite. It’s an easy, crowd-pleasing dessert that combines the best of both worlds: creamy ice cream and crispy wafers, all in a single slice.
This recipe takes just 30 minutes of active prep time, with a total time of 8 hours and 30 minutes (including freezing), and yields 6 to 8 servings.
Special Equipment
You’ll need a pastry bag fitted with a medium star tip for decorating.
How to Make It
Line the inside of an 8-inch round (3-quart) baking pan with plastic wrap, leaving a 3-inch overhang. This will make unmolding the cake later a breeze.
Spread 1 pint of ice cream evenly over the bottom of the prepared pan. Line the edge of the pan with a single layer of upright chocolate wafer cookies, pressing them firmly into the ice cream so they sit flat against the pan. Add another circle of chocolate wafers nestled against the first row, then follow with 2 circles of vanilla wafer cookies and 2 circles of strawberry wafer cookies. Fill the center hole with 2 to 3 strawberry wafer cookies to complete the layer.
Spread the remaining ice cream over the top of the wafers, tapping the pan lightly on the counter to ensure the ice cream fills all the gaps (the ice cream should be very soft—almost melted—for easy spreading). Pull the plastic wrap up and over the top of the cake to cover, then freeze for at least overnight (or up to 2 weeks) until firm.
When ready to serve, remove the cake from the freezer and let it sit for 10 minutes to soften slightly—this makes unmolding easier. Meanwhile, beat cream with sugar until stiff peaks form. Transfer 1 cup of the whipped cream to the pastry bag fitted with a medium star tip (set aside the rest for frosting).
Unwrap the cake and invert it onto a serving dish (the plastic wrap should come off easily). Frost the top and sides with the remaining whipped cream, using a spatula to create a smooth layer. Then, use the pastry bag to pipe stars on the top of the cake and around the bottom edge for a decorative touch. Finish with sprinkles to add a pop of color and crunch.
The result? A beautiful, layered dessert that’s as fun to make as it is to eat—perfect for birthdays, summer gatherings, or any time you crave something sweet and frozen.
