![]() This means you want your strawberries cooked and chilled and your chocolate sauce cooked and at room temperate. Because we’re working with ice cream, and you are all privy to the speed at which ice cream melts, the faster you work the better. I want to stress that you want all of your ingredients ready to go when it comes to assembly time. Because more chocolate is always a good idea. The third layer, roasted strawberries: Unnecessary, but adds the perfect amount of texture in each bite after the cake chills.įourth layer: chocolate sauce. I like to let the ice cream sit out for a few minutes so it’s easily spreadable. ![]() Next, strawberry ice cream: Again, any kind will do. Although in this version because more is more, there are two layers of chocolate and two layers of strawberry just to make sure things aren’t too simple.įirst, there’s the ice cream sandwich layer: Any kind will do. To not totally dupe her version (which she said was a Pinterest find), I changed my version up a bit to reflect my second favorite type of ice cream sandwich – Neapolitan.Īs in every classic Neapolitan dessert, there’s a layer of chocolate, a layer of strawberry and a layer of vanilla. I managed to show some self-control and only inhale one large piece, but the idea totally resonated with me and I vowed to make my own version when we returned home. Her version was layered with soft ice cream sandwiches, cookies and cream ice cream and loads of cool whip - basically the perfect storm of sweet concoctions. ![]() They’re still an item that has a soft spot in my heart, so when I saw Kevin’s aunt preparing an ice cream sandwich CAKE at the beach this year, my heart practically skipped a beat. You know, the ones from the freezer section that stick to your fingers and melt before you can take your second bite. While I’ll still reach for a salty bag of chex mix or potato chips over a cookie, I’ve found my life is fuller with dessert in it, and I don’t see that changing any time in the near future.Įven in my minimal dessert days, when ice cream was something only meant for girls in serious heartbreak or kids dousing their bowls with rainbow sprinkles, I had quite the affinity for simple store-bought ice cream sandwiches. However, after the copious amounts of pie, cake and brownie recipes I’ve posted, I think it’s safe to say I’m now a dessert convert. I don’t think I can even count how many times I’ve said on here that I’m not really a dessert person. Add in roasted strawberries, homemade chocolate fudge and strawberry ice cream and you have the makings for the perfect dessert. This Neapolitan Ice Cream Sandwich Cake uses store-bought ice cream sandwiches to create a base for an impressive, yet easy summer dessert. Cherry was changed to strawberry and pistachio to chocolate to reflect the most popular American flavor preferences.This post may contain affiliate links. Neapolitan ice cream, named after Naples, is a variation of spumoni. ![]() November 13 is National Spumoni Day in Canada. August 21 is National Spumoni Day in the United States. Spumoni is popular in places with large Italian immigrant populations such as the United States, Argentina and Brazil. Cherry, pistachio, and either chocolate or vanilla are the typical flavors of the ice cream layers, and the fruit/nut layer often contains cherry bits-causing the traditional red/pink, green, and brown color combination. The ice cream layers are often mixed with whipped cream. Typically, it is of three flavors, with a fruit/nut layer between them. Spumone (from spuma or "foam"), plural spumoni, is a molded gelato (a lower-fat Italian form of ice cream) made with layers of different colors and flavors, usually containing candied fruits and nuts.
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