Neapolitan Cookie Ice Cream Cake

Ingredients:

• 6 cups vanilla, chocolate, or strawberry ice cream, softened
• 4 packages of chocolate wafer cookies (80 grams each)
• 3 packages of vanilla wafer cookies (80 grams each)
• 2 packages of strawberry wafer cookies (80 grams each)
• 1.5 cups heavy cream
• 1/4 cup sugar
• Pink, white and brown sprinkles, for decoration
• Special equipment: pastry bag with a medium star tip

Preparation:

1. Line the inside of a 20cm diameter round pan with cling film, leaving an 8cm overhang.
2. Spread 2 cups of ice cream over the bottom of the prepared pan. Place the chocolate chip cookies vertically along the sides of the pan, pressing them all the way to the bottom so they sit firmly in the ice cream. Line the pan with another circle of chocolate chip cookies, pressing them down onto the first circle. Next, line with 2 circles of vanilla wafer cookies, followed by 2 circles of strawberry wafer cookies. Fill the center with 2-3 strawberry cookies.
3. Spread the remaining ice cream on top, tapping the pan lightly against the countertop to ensure it fills all the crevices (the ice cream should be fairly soft, almost melted). Cover with the edges of the plastic wrap and freeze for at least overnight and up to 2 weeks.
4. When ready to serve, remove the cake from the freezer and let it rest for 10 minutes to make it easier to unmold. Whip the cream and sugar until stiff peaks form. Place 1/2 cup of whipped cream in a pastry bag fitted with a medium star tip.
5. Unwrap and invert the cake onto a serving platter. Cover with the remaining whipped cream, then pipe whipped cream around the edges. Decorate with colorful sprinkles.