Neapolitan Ice Cream Sandwich Cake

The perfect frozen dessert.

This Neapolitan Ice Cream Sandwich Cake uses store-bought ice cream sandwiches to create a base for an impressive, yet easy summer dessert. Add in roasted strawberries, homemade chocolate fudge and strawberry ice cream and you have the makings for the perfect dessert.

Layers of ice cream sandwich, strawberry ice cream, roasted strawberries and chocolate sauce make up this easy ice box cake.

Course Dessert

Cuisine American

Prep Time 3 hours

Total Time 3 hours

  • 1 lb strawberries
  • 2 tsp sugar
  • 8 ice cream sandwiches
  • 3 cups strawberry ice cream
  • 1/2 cup heavy cream
  • 1 tbsp butter
  • 1/2 cup semi-sweet chocolate chips
  • 8 oz cool whip

  1. Preheat oven to 375 degrees.
  2. Toss strawberries and sugar together. Spread on a small baking sheet. Roast in the oven until soft and juicy, about 20 minutes. Cool completely and chill in the fridge.
  3. Add the heavy cream and butter to a small saucepan. Heat to a scalding temperature, whisk to melt the butter. Turn the heat off and add in chocolate chips. Whisk until melted. Transfer to a jar to chill to room temperature.
  4. To assemble: Line a loaf pan with parchment paper or plastic wrap. Arrange ice cream sandwiches in the bottom. Cut sandwiches to fit. Spread a thin layer of ice cream on top. Dot with strawberries. Drizzle with chocolate. Spread a thin layer of cool whip on top. Repeat one more time. Transfer to the freezer to chill for 1-2 hours until firm.
  5. Invert the cake on a platter or cutting board. Spread with remaining cool whip. Cut into slices. Serve.

Recipe Notes

You can use jarred hot fudge if you prefer and can also skip roasted the strawberries to cut corners.

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Cake Magazine: Neapolitan Ice Cream Sandwich Cake
Neapolitan Ice Cream Sandwich Cake
The perfect frozen dessert.
Cake Magazine
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