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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.
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Prep Time 30 minutes
Freeze Time 12 hours
Total Time 12 hours 30 minutes
Servings: 10 slices
Course: Dessert
Cuisine: Fusion, International
Ingredients Method Notes

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

Method
 

Whip the Foundation
  1. In a large mixing bowl, beat the 250g of cream cheese and sugar together until perfectly smooth and creamy.
  2. 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
  1. Divide the whipped mixture evenly into three separate bowls.
  2. Mix the chocolate syrup into the first bowl.
  3. Mix the blue syrup into the second bowl.
  4. Mix the strawberry syrup into the third bowl.
    5. Mix each until the colors are vibrant and uniform.
Build the Wafer Wall
  1. Line a 20 cm (approx. 8-inch) springform pan or a tin with a removable bottom.
  2. 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"
  1. Pour the chocolate mixture into the center of the wafer ring and smooth it out.
  2. Gently layer the blue mixture on top, followed by the strawberry layer. Use a spatula to level the top surface.
Freeze the Cake
  1. Place the cake in the freezer for at least 8 to 12 hours (overnight is best).
    2. This ensures the "ice cream" layers set firmly while the wafers stay crisp.
Garnish
  1. Remove the cake from the freezer 30 minutes before serving to allow it to soften to a "cheesecake-like" consistency
  2. 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