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No-Bake Neapolitan Ice Cream Cake
A stunning no-bake frozen dessert that combines creamy cheesecake layers with colorful Neapolitan flavors. This easy ice cream cake features chocolate, strawberry, and vanilla-inspired layers with a crunchy wafer border—perfect for celebrations.
Ingredients
For Creamy Base
- 250 g Cream Cheese Room temperature
- 2 tbsp Caster Sugar
- 600 ml Thickened Cream or Heavy Whipping Cream
For Flavor
- ½ cup Chocolate Syrup
- ½ cup Strawberry Syrup
- ½ cup Blue Raspberry or Blueberry Syrup for the third color
For Crunchy Border
- 1 large pack Triple Wafer Biscuits Assorted Strawberry, Vanilla, and Chocolate flavors
Instructions
Whip the Foundation
- In a large mixing bowl, beat the 250g of cream cheese and sugar together until perfectly smooth and creamy.
- Pour in the 600ml of cream and continue to beat for 3–5 minutes until the mixture reaches stiff, thick peaks.
Create the Neapolitan Colors
- Divide the whipped mixture evenly into three separate bowls.
- Mix the chocolate syrup into the first bowl.
- Mix the blue syrup into the second bowl.
- Mix the strawberry syrup into the third bowl.
Mix each until the colors are vibrant and uniform.
Build the Wafer Wall
- Line a 20 cm (approx. 8-inch) springform pan or a tin with a removable bottom.
- Place the triple wafer biscuits vertically along the inner edge of the tin, alternating the flavors (strawberry, vanilla, chocolate) to create a colorful decorative border.
Layer the "Ice Cream"
- Pour the chocolate mixture into the center of the wafer ring and smooth it out.
- Gently layer the blue mixture on top, followed by the strawberry layer. Use a spatula to level the top surface.
Freeze the Cake
- Place the cake in the freezer for at least 8 to 12 hours (overnight is best).
This ensures the "ice cream" layers set firmly while the wafers stay crisp.
Garnish
- Remove the cake from the freezer 30 minutes before serving to allow it to soften to a "cheesecake-like" consistency
- Garnish with additional whipped cream and crushed wafer pieces before slicing.
Notes
Pan Tip: Using a springform pan is highly recommended. It allows you to pop the sides open without disturbing the vertical wafer border.
Texture Secret: Don’t skip the cream cheese! It prevents the cake from turning into a block of ice, giving it that luxurious “semi-freddo” or frozen cheesecake texture.
Custom Colors: Feel free to swap the blue layer for Mango or Caramel syrup depending on your brand’s aesthetic
