Description
Ever wished you could whip up a dessert that looks like a bakery masterpiece but takes almost no effort? Meet Neapolitan Ice Cream Sandwich Cake, a 4.5-star dessert loved by 13 reviewers! This no-bake treat layers vanilla ice cream sandwiches with strawberry and mint chip ice cream, topped with crunchy chocolate cookies and a shiny chocolate shell.
Ingredients
- For the Cake:
- 10 rectangular vanilla ice cream sandwiches (3.5 ounces each, forms the base and middle layers).
- 1 pint (2 cups) strawberry ice cream, slightly softened (adds sweet, fruity flavor).
- 1 pint (2 cups) mint chip or pistachio ice cream, slightly softened (brings a cool, refreshing layer).
- ½ cup finely crushed chocolate wafer cookies (about 12 cookies, for crunchy texture).
- For the Topping:
- Chocolate shell topping (for a shiny, crackly finish).
- Equipment:
- Heavy-duty foil (for lining the pan and easy removal).
- 9-by-5-inch loaf pan (perfect size for layering).
Why These Ingredients Matter
The vanilla ice cream sandwiches create a sturdy, creamy base and middle layer, making assembly a breeze. Strawberry and mint chip (or pistachio) ice cream add the classic Neapolitan trio of flavors—sweet, fruity, and refreshing. Crushed chocolate wafer cookies provide a crunchy contrast, and the chocolate shell topping gives a fun, crackly finish that makes every slice feel special. Together, they create a balanced, colorful dessert that’s as tasty as it is pretty.
Substitutions and Variations
- Ice Cream Sandwiches: Use chocolate or Neapolitan-flavored sandwiches for extra flair. Homemade sandwiches work if you’re feeling fancy.
- Strawberry Ice Cream: Swap for raspberry or cherry ice cream for a different fruity layer.
- Mint Chip/Pistachio Ice Cream: Use chocolate, vanilla, or coffee ice cream for a twist. Dairy-free ice cream works for vegan diets.
- Chocolate Wafers: Replace with Oreo crumbs (cream removed), graham cracker crumbs, or crushed chocolate chip cookies.
- Chocolate Shell: Use melted chocolate chips (mixed with 1 teaspoon coconut oil) or caramel sauce for a different topping.
- Gluten-Free: Use gluten-free ice cream sandwiches and chocolate cookies.
- Vegan: Use dairy-free ice cream sandwiches, vegan ice cream, and a plant-based chocolate shell.
Instructions
Step 1: Prepare the Pan
- Line a 9-by-5-inch loaf pan with heavy-duty foil, covering the bottom and sides with overhang for easy removal.
Tip: Smooth the foil to avoid wrinkles in the cake. Heavy-duty foil is sturdier than regular foil.
Step 2: Layer the First Ice Cream Sandwiches
- Arrange 5 vanilla ice cream sandwiches snugly in the bottom of the pan, trimming if needed to fit tightly.
Tip: Work quickly to keep the sandwiches frozen. If they soften, pop them back in the freezer for 10 minutes.
Step 3: Add the Strawberry Ice Cream Layer
- Let 1 pint strawberry ice cream soften at room temperature for 10-15 minutes until spreadable but not melted.
- Spread the ice cream evenly over the ice cream sandwiches using a spatula.
- Freeze for 30 minutes to firm up.
Tip: Smooth the layer gently for a neat appearance. Cover with plastic wrap to prevent freezer burn.
Step 4: Add the Second Ice Cream Sandwich Layer
- Place the remaining 5 vanilla ice cream sandwiches on top of the strawberry layer, pressing gently to secure.
Tip: Ensure the sandwiches are snug and aligned for even layers.
Step 5: Add the Mint Chip Layer
- Let 1 pint mint chip or pistachio ice cream soften at room temperature for 10-15 minutes.
- Spread evenly over the second layer of ice cream sandwiches.
- Freeze for 30 minutes to firm up.
Tip: If the strawberry layer softens, freeze for 15 minutes before adding the next layer.
Step 6: Add the Cookie Crumb Topping
- Sprinkle ½ cup finely crushed chocolate wafer cookies evenly over the mint chip layer, pressing gently to stick.
- Cover with plastic wrap and freeze for at least 4 hours, or overnight, until fully set.
Tip: Crush cookies in a zip-top bag with a rolling pin or use a food processor for fine crumbs.
Step 7: Unmold and Finish
- Remove the cake from the freezer and let it sit for 5-10 minutes to soften slightly.
- Use the foil overhang to lift the cake out of the pan and invert onto a chilled platter.
- Peel off the foil carefully.
- Spread chocolate shell topping over the top and sides, letting it harden for a minute.
- Slice into 8 pieces and serve immediately, or cover and freeze for up to 2 days.
Tip: If the chocolate shell is too thick, warm it slightly for easier spreading. Slice with a warm, sharp knife for clean cuts.