Creamy Neapolitan Ice Cream Sandwich Cake

If you ask me, ice cream sandwich cake is a genius summer dessert.

This no-bake treat combines the classic flavors of Neapolitan ice cream with soft chocolate wafers for a dessert that’s both nostalgic and impressive. Layers of vanilla, chocolate, and strawberry ice cream create those familiar stripes we all remember from childhood.

It’s made by layering store-bought ice cream sandwiches with whipped cream and letting the freezer do all the work. A drizzle of chocolate sauce and some fresh berries help the whole thing come together.

It’s a crowd-pleasing dessert that couldn’t be easier to make, perfect for backyard barbecues and birthday parties.

What Kind of Ice Cream Should I Use?

For this ice cream sandwich cake, you’ll want to use good quality vanilla and strawberry ice cream that’s not too soft or too hard. Premium brands tend to work better because they have less air whipped into them, which means they’ll hold their shape better when you’re layering and slicing. You can absolutely use store-brand ice cream if that’s what you have – just make sure it’s been sitting in the freezer long enough to be firm but not rock solid. If your ice cream is too hard, let it sit on the counter for about 10-15 minutes before trying to spread it, and if it’s too soft, pop it back in the freezer for a bit until it reaches the right consistency for layering.

Options for Substitutions

This fun dessert is pretty forgiving when it comes to swaps, so here are some options:

• Ice cream flavors: While vanilla and strawberry give you that classic Neapolitan vibe, you can mix and match any flavors you like. Try chocolate and mint, cookies and cream with strawberry, or even go wild with birthday cake and cotton candy flavors.
• Unsalted butter: If you only have salted butter on hand, just use it and skip the added salt in the recipe. The cake will taste just fine.
• Milk: Any milk works here – whole milk, 2%, or even buttermilk will give you good results. If using buttermilk, add a pinch of baking soda to help with the rise.
• Natural cocoa powder: Regular unsweetened cocoa powder works perfectly if that’s what you have. Dutch-processed cocoa is fine too, but stick with the same amount.
• All-purpose flour: This is one ingredient I wouldn’t mess with – all-purpose flour gives the cake layers the right structure to hold up all that ice cream without falling apart.

Watch Out for These Mistakes While Baking

The biggest mistake when making this ice cream sandwich cake is not letting your cake layers cool completely before adding the ice cream, which will cause melting and create a messy disaster – always cool the cakes to room temperature first, then chill them in the freezer for at least 30 minutes.

Another common error is trying to work with rock-hard ice cream straight from the freezer, so let it soften at room temperature for about 10-15 minutes until it’s spreadable but not melted.

Don’t skip lining your pan with parchment paper or plastic wrap before assembly, as this makes removing the finished cake much easier, and remember to work quickly when layering the ice cream to prevent excessive melting.

Finally, resist the urge to slice into your creation right away – freeze the assembled cake for at least 4 hours or overnight so the layers set properly and you get clean, beautiful slices.

What to Serve With Ice Cream Sandwich Cake?

This cake is already pretty indulgent on its own, but a drizzle of hot fudge or chocolate sauce takes it to the next level. Fresh berries like strawberries or raspberries are perfect alongside each slice since they cut through all that creamy sweetness and add a nice pop of color. You could also serve it with some whipped cream or even a scoop of a different ice cream flavor if you’re feeling extra. Since it’s such a rich dessert, I like to keep drinks simple – maybe some cold milk, coffee, or even sparkling water with a splash of fruit juice.

Storage Instructions

Freeze: This ice cream sandwich cake needs to live in your freezer! Wrap it tightly in plastic wrap or store it in an airtight container to prevent freezer burn. It’ll keep perfectly for up to 2 months, though I doubt it’ll last that long once everyone gets a taste.

Make Ahead: This dessert is actually better when made ahead of time. I like to assemble it the night before a party so all the flavors meld together nicely. Just make sure to give it at least 4 hours to firm up completely before serving.

Serve: Take the cake out of the freezer about 10-15 minutes before you want to slice it – this makes cutting so much easier! Use a sharp knife and wipe it clean between cuts for the prettiest slices. Any leftovers can go right back in the freezer for later.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3850-4100
• Protein: 47-56 g
• Fat: 160-180 g
• Carbohydrates: 530-570 g

Ingredients

For the chocolate cake layers:

• 1 1/2 cups all-purpose flour
• 3 tbsp unsweetened cocoa powder
• 1 1/4 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, at room temp
• 1 cup sugar
• 1 large egg
• 1/2 cup milk

For the ice cream filling:

• 1 quart vanilla ice cream (from a half gallon container)
• 1 quart strawberry ice cream (from a half gallon container)

Step 1: Prepare the Baking Pans and Dry Ingredients

• 1 1/2 cups all-purpose flour
• 3 tbsp unsweetened cocoa powder
• 1 1/4 tsp baking powder
• 1/4 tsp salt

Preheat the oven to 375°F (190°C) and line two 9×13 inch baking pans with parchment paper on the bottom, spraying the sides with non-stick spray.

In a medium-sized bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until well combined.

Set this dry mixture aside.

Step 2: Make the Chocolate Cake Batter

• 1/2 cup unsalted butter, at room temp
• 1 cup sugar
• 1 large egg
• 1/2 cup milk
• dry ingredient mixture from Step 1

In a large bowl, beat together the unsalted butter and sugar just until the mixture is smooth and combined.

Add in the egg and milk, mixing until well incorporated.

Gradually add the dry ingredient mixture from Step 1 and mix just until a smooth batter forms.

Be careful not to overmix.

Step 3: Bake and Cool the Cake Layers

• cake batter from Step 2

Divide the batter evenly between the two prepared pans, using a food scale or measuring cups to ensure both layers are equal and spread the batter thinly and evenly.

Bake the cake layers for 5–8 minutes, or until a toothpick inserted in the center comes out clean.

Let the cakes cool mostly in the pans, then turn out onto a parchment-lined cooling rack sprayed lightly with non-stick spray to prevent sticking.

Allow cakes to cool completely.

I always make sure the ‘tops’ look nice since they’ll be the outside of the sandwiches.

Step 4: Freeze Cake Layers and Soften Ice Cream

• 1 quart vanilla ice cream

Once the cake layers are completely cool, place them in the freezer for about 20–30 minutes or longer if you’re working ahead.

At the same time, remove the first flavor of ice cream (vanilla) from the freezer and let it sit at room temperature for 15–20 minutes until it’s soft enough to spread.

This helps ensure smooth assembly later.

Step 5: Assemble the First Cake and Vanilla Ice Cream Layer

• one frozen cake layer from Step 4
• softened vanilla ice cream from Step 4

Line one of the clean 9×13-inch pans with parchment paper, leaving extra on the long sides for easy lifting later.

Place one frozen cake layer at the bottom with the ‘pretty side’ facing down.

Scoop about half of the softened vanilla ice cream into a large bowl and stir until smooth and spreadable.

Evenly spread the vanilla ice cream over the cake layer.

Freeze the pan for 30 minutes to an hour, until the ice cream is firm enough for the next layer.

Step 6: Add Strawberry Ice Cream and Final Cake Layer

• 1 quart strawberry ice cream
• second frozen cake layer from Step 4

About 15–20 minutes before adding the next ice cream flavor, set the strawberry ice cream out to soften.

Stir about half of the softened strawberry ice cream in a bowl until smooth and spreadable.

Gently spread the strawberry ice cream over the firm vanilla layer in the pan.

Top with the second frozen cake layer, ‘pretty side’ up, pressing lightly into the ice cream to help it adhere and fill in any gaps.

Freeze the assembled sandwich for at least 2 hours, or until completely set.

For even more flavor, I sometimes add a thin layer of fresh sliced strawberries between the ice cream layers, but that’s optional.

Step 7: Cut into Bars and Serve

Using the parchment paper overhang, lift the frozen ice cream sandwich out of the pan.

Use a long knife to trim the rough edges, then slice into bars of your desired size.

Return the bars to the freezer until you’re ready to serve.

I like to wrap individual bars in parchment for easy grab-and-go treats.

Creamy Neapolitan Ice Cream Sandwich Cake

Delicious Creamy Neapolitan Ice Cream Sandwich Cake recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs 15 minutes mins

Servings 4

Calories 3975 kcal

Ingredients

  

For the chocolate cake layers:

• 1 1/2 cups all-purpose flour
• 3 tbsp unsweetened cocoa powder
• 1 1/4 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, at room temp
• 1 cup sugar
• 1 large egg
• 1/2 cup milk

For the ice cream filling:

• 1 quart vanilla ice cream (from a half gallon container)
• 1 quart strawberry ice cream (from a half gallon container)

Instructions

 

• Preheat the oven to 375°F (190°C) and line two 9×13 inch baking pans with parchment paper on the bottom, spraying the sides with non-stick spray. In a medium-sized bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until well combined. Set this dry mixture aside.
• In a large bowl, beat together the unsalted butter and sugar just until the mixture is smooth and combined. Add in the egg and milk, mixing until well incorporated. Gradually add the dry ingredient mixture from Step 1 and mix just until a smooth batter forms. Be careful not to overmix.
• Divide the batter evenly between the two prepared pans, using a food scale or measuring cups to ensure both layers are equal and spread the batter thinly and evenly. Bake the cake layers for 5–8 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool mostly in the pans, then turn out onto a parchment-lined cooling rack sprayed lightly with non-stick spray to prevent sticking. Allow cakes to cool completely. I always make sure the 'tops' look nice since they'll be the outside of the sandwiches.
• Once the cake layers are completely cool, place them in the freezer for about 20–30 minutes or longer if you're working ahead. At the same time, remove the first flavor of ice cream (vanilla) from the freezer and let it sit at room temperature for 15–20 minutes until it's soft enough to spread. This helps ensure smooth assembly later.
• Line one of the clean 9×13-inch pans with parchment paper, leaving extra on the long sides for easy lifting later. Place one frozen cake layer at the bottom with the 'pretty side' facing down. Scoop about half of the softened vanilla ice cream into a large bowl and stir until smooth and spreadable. Evenly spread the vanilla ice cream over the cake layer. Freeze the pan for 30 minutes to an hour, until the ice cream is firm enough for the next layer.
• About 15–20 minutes before adding the next ice cream flavor, set the strawberry ice cream out to soften. Stir about half of the softened strawberry ice cream in a bowl until smooth and spreadable. Gently spread the strawberry ice cream over the firm vanilla layer in the pan. Top with the second frozen cake layer, 'pretty side' up, pressing lightly into the ice cream to help it adhere and fill in any gaps. Freeze the assembled sandwich for at least 2 hours, or until completely set. For even more flavor, I sometimes add a thin layer of fresh sliced strawberries between the ice cream layers, but that's optional.
• Using the parchment paper overhang, lift the frozen ice cream sandwich out of the pan. Use a long knife to trim the rough edges, then slice into bars of your desired size. Return the bars to the freezer until you’re ready to serve. I like to wrap individual bars in parchment for easy grab-and-go treats.