Neapolitan Ice Cream Sandwich Cake
- 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
- Line a 9-by-5-inch loaf pan with heavy-duty foil, leaving an overhang on all sides.
- Arrange 5 ice cream sandwiches snugly in the bottom of the pan.
- Spread the strawberry ice cream on top in an even layer.
- Press the remaining 5 ice cream sandwiches on top, then spread the mint chip ice cream evenly over the sandwiches.
- Top with an even layer of crushed cookies, pressing gently.
- Cover the cake with plastic wrap and freeze until set, about 4 hours.
- Uncover, then lift the foil to remove the cake from the pan.
- Invert onto a platter, remove the foil and spread with the chocolate shell topping.
- Serve immediately or cover and freeze for up to 2 days.
- Photograph by Kana Okada
rectangular vanilla ice cream, strawberry ice cream, mint chip, chocolate wafer cookies, chocolate shell topping
Taken from www.foodnetwork.com/recipes/food-network-kitchens/neapolitan-ice-cream-sandwich-cake-recipe.html (may not work)