This sounds reasonable:
These are prepared by putting ices of various kinds and colours into a mould known as a Neapolitan ice box, which, when set and turned out, is cut into slices suitable for serving. However, small the pieces, the block should be cut so that each person gets a little of each kind; to do this, slice downwards first, then cut the slices through once or twice in the contrary direction. They are generally laid on a lace paper on an ice plate.
Four or five kinds are usually put in the mould, though three sorts will do. The following will serve as a guide in arranging: First, vanilla cream, then raspberry or cherry or currant water; coffee or chocolate in the middle; the strawberry cream, with lemon or orange or pine-apple water to finish.
A cream ice, flavoured with any liqueur, a brown bread cream flavoured with brandy, with a couple of bright-coloured water ices, form another agreeable mixture. Tea cream may be introduced into almost any combination unless coffee be used. Banana cream, pistachio or almond cream, with cherry water and damson or strawberry water, will be found very good.
The spoon [Neapolitan Ice Spoon] has a double use; the bowl is for putting the mixture into the mould, and the handle is for levelling it; naturally, it is equally useful for other ices. The boxes may be had in tin at much less cost than pewter; they are also sold small enough to make single ices, but these are much more troublesome to prepare.
After filling the moulds, if no cave, "bed" in ice in the usual way.
https://en.wikipedia.org/wiki/Neapolitan_ice_cream
