Do I have to use a loaf pan for this Neapolitan Ice Cream Sandwich Cake?

A 9-by-5-inch loaf pan is the perfect size for standard rectangular ice cream sandwiches to fit snugly. You could also use an 8x8 or 9x9 inch square pan; you would just need to arrange (and possibly cut) the sandwiches to fit the bottom.

My layers look messy. What did I do wrong?

This usually happens if the ice cream is too soft and melty when you're spreading it. You want it just softened enough to be spreadable, but still mostly frozen. It also helps to work quickly!

Can I make this cake further in advance?

You can assemble and freeze the cake for up to 2 days ahead of time. For the best result, add the chocolate shell topping just before serving, as it has the best texture and shine when it's freshly hardened.

Neapolitan Ice Cream Sandwich Cake: The #1 Easiest 5-Ingredient Recipe

The Ultimate Neapolitan Ice Cream Sandwich Cake: Easiest Party Dessert Ever

A simple, no-bake layered ice cream cake assembled in a loaf pan. This dessert uses vanilla ice cream sandwiches as the top and bottom layers, filled with a layer of strawberry ice cream and a layer of mint chip or pistachio ice cream. The cake is topped with crushed chocolate wafer cookies and finished with a chocolate shell topping.

Author: Evelyn
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 4 hours 15 minutes (includes freezing time)
Yield: 8-10 servings 1x
Category: Dessert
Method: No-Bake, Layering, Freezing
Cuisine: American

Ingredients

Scale

10 3.5-ounce rectangular vanilla ice cream sandwiches
1 pint strawberry ice cream, slightly softened
1 pint mint chip or pistachio ice cream, slightly softened
1/2 cup finely crushed chocolate wafer cookies (about 12 cookies)
Chocolate shell topping, for spreading

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Instructions

Line a 9-by-5-inch loaf pan with heavy-duty foil, leaving an overhang on all sides to use as handles.
Arrange 5 ice cream sandwiches snugly in the bottom of the pan to form the first layer.
Spread the softened strawberry ice cream on top in an even layer.
Press the remaining 5 ice cream sandwiches on top of the strawberry layer.
Spread the softened mint chip or pistachio ice cream evenly over the second layer of sandwiches.
Top with an even layer of the crushed chocolate wafer cookies, pressing down gently.
Cover the cake with plastic wrap and freeze until set, about 4 hours.
When ready to serve, uncover the cake and use the foil overhang to lift it from the pan.
Invert the cake onto a serving platter and remove the foil.
Spread the chocolate shell topping over the top and sides of the cake.
Serve immediately, or cover and return to the freezer for up to 2 days.

Notes

This cake can be made ahead and stored, covered, in the freezer for up to 2 days.
A 9-by-5-inch loaf pan is required for this recipe.

Nutrition

Serving Size: 1 slice (1/10th of cake)
Calories: 350-450
Sugar: 30-40 g
Sodium: 150-250 mg
Fat: 18-25 g
Saturated Fat: 10-15 g
Carbohydrates: 40-50 g
Fiber: 1-2 g
Protein: 4-6 g
Cholesterol: 40-60 mg

Find it online: https://cookupjoy.com/neapolitan-ice-cream-sandwich-cake/