Description
Create a stunning, crowd-pleasing Neapolitan Ice Cream Cake featuring distinct layers of vanilla, chocolate, and strawberry ice cream, separated by a crunchy Oreo crust and topped with fresh whipped cream and cherries. Perfect for birthdays and summer celebrations!
Ingredients
Scale
- 1 ½ cups Oreo cookie crumbs (about 30 cookies)
- 6 tablespoons unsalted butter, melted
- 1 ½ quarts vanilla ice cream, softened slightly
- 1 ½ quarts chocolate ice cream, softened slightly
- 1 ½ quarts strawberry ice cream, softened slightly
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- Optional toppings: Chocolate syrup, maraschino cherries, extra cookie crumbs
Instructions
- Prepare the Pan: Line a 9-inch springform pan with plastic wrap, leaving an overhang on the sides for easy removal later.
- Make the Crust: In a medium bowl, combine the Oreo crumbs and melted butter until evenly moistened. Press the mixture firmly and evenly into the bottom of the prepared springform pan. Freeze for at least 30 minutes until firm.
- Layer the Chocolate: Remove the chocolate ice cream from the freezer and let it soften for 5-10 minutes until spreadable. Scoop the chocolate ice cream over the crust and gently spread into an even layer. Freeze for 1 hour until solid.
- Layer the Vanilla: Once the chocolate layer is firm, spread the softened vanilla ice cream evenly over the chocolate layer. Freeze for another 1 hour until solid.
- Layer the Strawberry: Finally, spread the softened strawberry ice cream evenly over the vanilla layer. Cover the top loosely with plastic wrap and freeze for a minimum of 6 hours, or preferably overnight, until the entire cake is completely frozen solid.
- Make the Whipped Cream Topping: Just before serving, beat the heavy whipping cream, powdered sugar, and vanilla extract in a chilled bowl until stiff peaks form.
- Decorate and Serve: Remove the cake from the springform pan using the plastic wrap overhang. Frost the top and sides with the homemade whipped cream. Garnish with chocolate syrup, maraschino cherries, or extra cookie crumbs. Slice with a long, sharp knife dipped in hot water for clean cuts.
Notes
- For the cleanest layers, ensure each ice cream layer is completely frozen before adding the next.
- If you don’t have a springform pan, you can use a standard 9×13 inch pan, but the cake will be thinner and the removal process will require slightly more effort (use a hot water bath on the bottom of the pan to help release).
- Store leftovers tightly wrapped in the freezer for up to one week.
- Prep Time: PT25M
- Cook Time: 0 minutes
- Category: Ice Cream Cake
- Method: No-Bake, Layered
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 45g
- Sodium: 250mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg