Neapolitan Ice Cream Cake

Neapolitan Ice Cream Cake

As the weather heats up, use our USA Pan springform pan to make this perfect summer dessert!! This one is sure to be a showstopper! It only takes a few minutes to assemble, then pop it in the freezer until you're ready to serve. Perfect for celebrating that summer birthday or picnic!

Prep time: 15 minutes
Bake Time: No bake time but requires 2 hours freeze time
Total Time: 2 hours and 15 minutes
Serving Size: 12-16 servings

Featured Bakeware:

USA Pan Springform Pan


8 Neapolitan ice cream sandwiches, cut into quarters
1 pint each, chocolate ice cream, strawberry ice cream, and vanilla ice cream- slightly softened ice cream is easier to work with
9 ounces chocolate wafer cookies, crushed
1 bottle hot fudge sauce
marachino cherries, whipped cream, and sprinkles for decorating

Recipe Instructions

Line the perimeter of your USA Pan springform pan with the quartered ice cream sandwiches. Mix the crushed cookies with the fudge sauce and spoon 1/3 of the mixture in the bottom of your springform pan. Scoop the vanilla ice cream on the top of the cookie mixture. Top vanilla ice cream with another 1/3 of cookie mixture, followed by the strawberry ice cream. Repeat with remaining cookie mixture and finish with chocolate ice cream. If cookies and ice cream are hard to spread, you can freeze in between layers. Freeze completed cake for at least 2 hours. When ready to serve, top with whipped cream, cherries, and sprinkles. Remove sides of springform pan, slice and serve. ENJOY!!

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