Neapolitan Ice Cream Sandwich Cake
Ingredients
Scale
- 2 packages of Neapolitan ice cream sandwiches OR 24 ice cream sandwiches
- 1 ½ c heavy whipping cream, divided
- 1 c powdered sugar, divided
- 1 tsp vanilla extract, divided
- 1 tbsp freeze dried strawberry crumbs
- 1 tbsp cocoa powder
- ⅓–½ c hot fudge topping (room temperature)
- Brown, cream or white, and pink sprinkles
Instructions
- In a mixing bowl, beat ¾ c heavy whipping cream until bubbles form. Add in ½ c powdered sugar, ½ tsp vanilla, and the strawberries. Beat until stiff peaks form.
- In another bowl, beat ¾ c heavy cream until bubbles form. Add in ½ c powdered sugar, ½ tsp vanilla, and the cocoa powder. Beat until stiff peaks form.
- Using a 9 x 13 pan, unwrap the ice cream sandwiches and place them in an even layer at the bottom. You will have to break a few to get them to fit towards the end.
- Spread the chocolate whipped cream on top of the sandwiches. Drizzle fudge on top of the chocolate whipped cream. Place another layer of ice cream sandwiches on top of the whipped cream.
- Spread the strawberry whipped cream on top of the second layer of sandwiches. Top with 3 rows of sprinkles- cream or white, brown, and pink.
- Freeze for at least 6 hours or overnight
Find it online: https://lifeandsprinkles.com/neapolitan-ice-cream-sandwich-cake/