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.

Preparation Time	30-45 minutes
Cooking Time	5-8 minutes
Total Time	2 hours 15 minutes – 2 hours 53 minutes
Level of Difficulty	Medium

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:

• 1/2 cup unsalted butter (at room temperature, about 70°F)
• 1 cup sugar
• 1/4 tsp salt
• 3 tbsp unsweetened cocoa powder (for rich chocolate flavor)
• 1 1/4 tsp baking powder
• 1 1/2 cups all-purpose flour (I use King Arthur all-purpose flour)
• 1 large egg (room temperature for better mixing)
• 1/2 cup milk (whole milk preferred for creamier texture)

For the ice cream filling:

• 1 quart strawberry ice cream (softened slightly before layering)
• 1 quart vanilla ice cream (I prefer Häagen-Dazs for rich, creamy texture)

Step 1: Prepare Mise en Place and Mix 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 your oven to 375°F and line your baking pans with parchment paper.

In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until evenly combined.

Set this dry mixture aside.

This ensures your leavening agents are distributed evenly throughout the cake, which is crucial for a light, even crumb.

Step 2: Create the Cake Batter

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

In a large bowl, beat the room-temperature butter and sugar together until light and fluffy, about 2-3 minutes.

Add the room-temperature egg and mix well, then add the milk and stir to combine.

Add the dry ingredient mixture from Step 1 and mix until just smooth—don’t overmix, as this can develop gluten and make the cake dense.

I find that room-temperature ingredients blend more smoothly and create a better emulsion, resulting in a more tender cake.

Step 3: Bake the Cake Layers

• cake batter from Step 2

Divide the batter from Step 2 evenly between your prepared pans and smooth the tops.

Bake for 5-8 minutes until a toothpick inserted in the center comes out clean and the cakes spring back when lightly touched.

The cakes should be thin and delicate.

Remove from the oven and let cool in the pans for about 5 minutes, then turn out onto wire racks to cool completely to room temperature.

Step 4: Chill Cake Layers and Soften Ice Creams

• cooled cake layers from Step 3
• 1 quart vanilla ice cream

Place the cooled cake layers in the freezer for 20-30 minutes to firm them up—this makes them easier to handle and prevents them from breaking when the ice cream is spread on top.

While the cakes chill, remove the vanilla ice cream from the freezer and let it soften at room temperature for 15-20 minutes until it’s spreadable but still holds its shape.

This timing is important: if the ice cream is too hard, it will tear the delicate cake; too soft and it won’t support the layers properly.

Step 5: Build the First Ice Cream Layer

• one chilled cake layer from Step 4
• 1/2 quart vanilla ice cream from Step 4

Line a clean baking pan with parchment paper and place one chilled cake layer inside.

Stir the softened vanilla ice cream until smooth and spreadable, then spread half of it evenly over the cake layer.

Smooth the top and freeze for 30 minutes to 1 hour until the ice cream is firm again.

This intermediate freeze prevents the layers from shifting or compressing when you add the next layer.

Step 6: Add Strawberry Layer and Complete the Sandwich

• partially frozen cake with vanilla layer from Step 5
• second chilled cake layer from Step 4
• 1 quart strawberry ice cream

Remove the partially frozen cake from the freezer.

Soften the strawberry ice cream for 15-20 minutes, then stir it until smooth.

Spread half of the strawberry ice cream evenly over the vanilla layer.

Place the second chilled cake layer on top and press down very gently—you want good contact without crushing the ice cream.

Freeze the assembled sandwich for at least 2 hours until completely firm.

I prefer to freeze overnight if possible, which makes cutting cleaner and easier.

Step 7: Finish and Serve

• fully frozen ice cream sandwich cake from Step 6

Remove the frozen cake sandwich from the pan by lifting the edges of the parchment paper.

If the edges are uneven or have any rough spots, carefully trim them with a sharp knife dipped in hot water (wipe between cuts).

Cut into individual bars or squares using a hot, wet knife for clean cuts.

Serve immediately or store covered in the freezer for up to two weeks.