Do the sugar wafers get soggy?

No, they don't get soggy! They soften to the perfect cake-like consistency, absorbing just enough moisture from the ice cream. This allows you to slice through the cake easily while they still provide a lovely, delicate texture.

My ice cream is melting too fast while I assemble the cake! What should I do?

Work quickly and ensure your ice cream is the right consistency—softened but not liquid. If you feel the ice cream is becoming too soupy, you can place the pan back in the freezer for 15-20 minutes to firm up before you continue assembling.

Can I make this without a pastry bag?

Absolutely! If you don't have a pastry bag and tip, you can simply frost the entire cake with the whipped cream and use the back of a spoon to create pretty swirls on the top and sides. It will look rustic and just as delicious.

How do I choose the right size pan?

An 8-inch round pan that is at least 3 inches deep is ideal. A springform pan of the same size also works wonderfully and can make the unmolding process even simpler.

Ultimate Sugar Wafer Neapolitan Ice Cream Cake: The #1 No-Bake Recipe

Sugar Wafer Neapolitan Ice Cream Cake: The Ultimate No-Bake Treat

This Sugar Wafer Neapolitan Ice Cream Cake is a fun, colorful, and delicious no-bake dessert layered with ice cream and wafer cookies. It’s perfect for birthdays, summer parties, or any time you want a sweet frozen treat.

Author: Evelyn
Prep Time: 30 minutes
Cook Time: 0 minutes
Total Time: 30 minutes + overnight freeze
Yield: 12 servings 1x
Category: Dessert
Method: No-Bake
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

3 pints vanilla, chocolate or strawberry ice cream, softened
Four 2.75-ounce packages chocolate wafer cookies
Three 2.75-ounce packages vanilla wafer cookies
Two 2.75-ounce packages strawberry wafer cookies
1 1/2 cups heavy cream
1/4 cup sugar
Pink, white and brown sprinkles, for decorating

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Instructions

Line an 8-inch round (3-quart) baking pan with plastic wrap, leaving a 3-inch overhang.
Spread 1 pint of softened ice cream in the bottom of the prepared pan.
Line the edge with upright chocolate wafer cookies, pressing firmly into the ice cream. Add a second circle of chocolate wafers.
Add 2 circles of vanilla wafers, followed by 2 circles of strawberry wafers. Fill the center hole with 2 to 3 strawberry wafers.
Spread the remaining 2 pints of softened ice cream over the top, tapping the pan lightly on the counter to fill all gaps.
Wrap the plastic over the top and freeze overnight or up to 2 weeks.
Before serving, remove the cake from the freezer and let sit for 10 minutes.
Beat heavy cream and sugar together until stiff peaks form. Transfer 1 cup to a pastry bag fitted with a medium star tip.
Unwrap and invert the cake onto a serving dish. Frost with the whipped cream and pipe stars on the top and bottom edges.
Decorate with pink, white, and brown sprinkles and serve immediately.

Notes

Make sure ice cream is very soft before spreading to help it fill all spaces.
You can customize the flavor layers using different ice cream combinations.
Freeze overnight for best structure and easy unmolding.
Use a serrated knife dipped in hot water for cleaner slices.

Nutrition

Serving Size: 1 slice
Calories: 310
Sugar: 24 g
Sodium: 120 mg
Fat: 18 g
Saturated Fat: 11 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 55 mg

Find it online: https://cookupjoy.com/sugar-wafer-neapolitan-ice-cream-cake/