Easy No-Bake Ice Cream Cake

This no-bake dessert is gonna be your fav summer treat! It’s got three layers of ice cream (strawberry, chocolate, vanilla), three layers of lady fingers then it’s topped off with whipped cream, dark chocolate curls and roughly chopped waffle cones.

Prep:
15 minutes
rest:
CHILL:
12 hours
RISE:
Cook:
TOtal:
12 hours and 15 minutes

Ingredients

FOR ASSEMBLING THE CAKE
  • 1 1/2 packs (200 g + 100 g = 300 g) of Sponge fingers/lady fingers
  • 1 cup Whole milk/full-fat milk, Lukewarm
  • 2 litre container of Neapolitan Ice Cream (chocolate, vanilla and strawberry)
FOR WHIPPED CREAM
  • 240 ml (1 cup) chilled whipping cream
  • 32 g (1/4 cup) Icing sugar/powdered sugar, sifted
  • 1 tsp Corn flour/Corn Starch
FOR DECORATION ON TOP
  • Dark chocolate curls, store-bought
  • 2-3 Waffle ice cream cones, roughly crushed 

Instructions

ASSEMBLING THE ICE CREAM CAKE
  1. Take the ice cream container out of the freezer and with a butter knife, separate the three different layers of Ice cream. Place them separately in three different bowls and let them soften for 5-10 minutes. Then slightly smooth them out with a spoon or spatula.
  2. Meanwhile, line your 9 x 5” loaf pan with plastic wrap.
  3. Slightly warm the whole milk in a microwave-safe container and dip the ladyfingers in it (one at a time) for about 2-3 seconds (not more than that).
  4. Place each ladyfinger, sugar side down, into the well-lined loaf pan until the bottom is covered.
  5. Once you have a single layer, spread softened vanilla ice cream evenly over the layer of ladyfingers using a spoon.
  6. Repeat another layer of whole milk-soaked ladyfingers on top of vanilla ice cream.
  7. Spread softened chocolate ice cream evenly over the layer of ladyfingers using a spoon.
  8. Repeat another layer of soaked ladyfingers on top of chocolate ice cream.
  9. Spread softened strawberry ice cream evenly over the layer of ladyfingers and smooth it out with a spatula. Try to work quickly to avoid the melting of ice cream.
  10. Pop in the freezer for at least 12 hours or preferably overnight.
MAKING WHIPPED CREAM
  1. Next day before serving the cake, make whipped cream.
  2. Chill the bowl and beater attachment in the fridge for 30 minutes (stainless steel bowl is the best for whipping cream). 
  3. Pour the whipping cream (chilled) into the bowl, add in icing sugar and corn flour (sifted), then start beating at slow speed (for 1 minute) then increase the speed from slow to medium and continue beating until stiff peak forms, it will take approximately 5 minutes. A stiff peak means if you turn your bowl upside down, it will not fall out.
FROSTING THE ICE CREAM CAKE
  1. Take the loaf pan out of the freezer. Flip over the loaf pan onto a serving dish and gently remove the plastic wrap.
  2. Using an offset spatula or a metal spoon, frost the cake with the whipped cream, making big swirls, and cover the top and sides of the cake. 
  3. Decorate the top with dark chocolate curls and roughly crushed waffle ice cream cones.
  4. Make slices and serve. Enjoy!