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Easy Neapolitan Ice Cream Cake

By: Lyndsay // Coco Cake Land
Makes: 12 slices


For the crust

  • ¼ cup butter, melted
  • cups chocolate baking crumbs, such as Oreo chocolate crumbs

For the ice cream layers

  • 3 pints of high quality ice cream in flavours of your choice

For the whipped cream

  • 1/4 cup whipping cream
  • 1 teaspoon of granulated sugar


Make the crust

  • In a small saucepan set on low heat, melt the butter.
  • Pour the cookie crumbs into the melted butter and mix until combined using a wooden spoon.
  • Press the mixture into an even layer onto the bottom of an 8 inch springform pan.
  • Let cool before adding ice cream layers.

For the ice cream layers

  • Soften your first ice cream pint by removing it from the freezer and setting it out for ten minutes or so. You want it to be soft and pliable but not so soft that it’s fully melting.
  • Place the ice cream into a small bowl and mix with a spatula until it’s similar in texture to soft serve ice cream.
  • Using an offset spatula, spread the first ice cream flavour evenly on top of the cookie crumb crust; chill for twenty minutes.
  • Repeat the process with the next two flavours.
  • Once finished, place in freezer. Let cake chill for 8 hours or overnight to freeze solidly and completely.

Make the whipped cream

  • You can make this the night before and chill in the refrigerator, or make it fifteen minutes before serving the cake!
  • In the chilled bowl of a stand mixer or in a chilled stainless steel mixing bowl, beat the cream until soft peaks form.
  • Add the sugar; beat for a few seconds more to incorporate.
  • Place the contents into a piping bag fitted with an open star tip – I used the Wilton 8B tip.
  • Remove the cake from the freezer; pipe drop stars along the border and one in the center of the cake. Dust your cake with rainbow sprinkles for full-on cuteness! Place a maraschino cherry on top of the center whipped cream drop star.