Neapolitan Ice Cream Cake

Step 1

Remove the ice cream from the freezer and set on counter for fifteen minutes to soften.

Step 2

While the ice cream is softening, completely line 3 8 inch round pans with plastic wrap.

Step 3

Once the ice cream is softened, take one pint at a time and use an ice cream scoop t0 transfer the pint to prepared pan. Take a large flat object (we used a 6 inch pan but you could also use the back of your ice cream scoop, a glass, etc.) to pack down your ice cream until it is smooth and even on top. Repeat for each flavor until you have one chocolate pan, one strawberry and one vanilla. Place the layers in the freezer to set for at least 12 hours.

Step 4

After you’ve placed the layers in the freezer, make the Oreo cookie crust. In a food processor, pulse 2 full sleeves of Oreos with 2 tablespoons of melted butter. The mixture should be crumbly, but hold together. Remove the chocolate ice cream layer from the freezer and transfer the Oreo cookie crust to the top of the chocolate layer, packing it down until the top is even and flat. Replace the chocolate layer in the freezer and allow to chill overnight with the other layers.

Step 5

When you are ready to assemble your cake, make the “frosting.” Place the heavy whipping cream, vanilla, and salt in a stand mixer fit with the whisk attachment. Whisk until stiff peaks form, about 4 minutes. Set aside.

Step 6

Remove the chocolate layer from the plastic wrap first, placing the Oreo cookie crust side down onto a cake stand or large flat plate. Remove the strawberry layer next and place on top of the chocolate. Repeat with the vanilla.*

Step 7

Using a large offset spatula or a metal spoon, liberally frost the cake with the whipped cream, making big swirls and covering the top and sides of the cake.  If you want the cute ice cream cone on top, take a cookie scoop and scoop a single ball on top of the frosted cake. Garnish with a cone. Serve right away or keep in the freezer for up to 1 week. Enjoy 🙂