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.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes (includes freezing time)
- Yield: 8-10 servings
- Category: Dessert
- Method: No-Bake, Layering, Freezing
- Cuisine: American
Ingredients
- 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
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.
Find it online: https://cookupjoy.com/neapolitan-ice-cream-sandwich-cake/