Preheat oven to 350°F. Lightly grease a loaf pan and line with oven-safe parchment paper. Set out eggs and butter to reach room temperature. Wash and slice strawberries, set aside. Crush 'Nilla Wafers, set aside.

In a mixing bowl, beat together the butter and sugar until fluffy (about 4 minutes).

Add vanilla to the butter and sugar. Add each egg one at a time, beating between each egg.

Gradually add the flour, nutmeg, and salt until just combined.

Bake for 50-55 minutes or until an inserted toothpick comes out clean.

Allow to cool for about 10 minutes. Place in the freezer for at least 4 hours.

For the ice cream filling, set out vanilla ice cream until it becomes very soft (not melted).

Remove cake from freezer and slice lengthwise to create three layers.

Between the bottom and center layers, add a layer of ice cream and a layer of crushed 'Nilla Wafers.

Between the center and top layers, add a layer of ice cream and a layer of sliced strawberries.

On the top layer, spread a thin layer of the ice cream and sprinkle with desired amount of semisweet chocolate chips.

Place cake back into the freezer until the ice cream sets (about 1 hour).

Enjoy your Neapolitan-Inspired Ice Cream Pound Cake! 🍨

💡Tip: To save leftover cake, wrap in cling film and store in the freezer.