Neapolitan Ice Cream Sandwich Cake

Neapolitan Ice Cream Sandwich Cake

  • PRINT

SKILL LEVEL : beginner

Ingredients

  Amount Per Serving % DV *
Calories240
Calories from Fat90
Total Fat10 g15% DV
Saturated Fat4 g20% DV
Trans Fat0 g
Cholesterol35 mg12% DV
Sodium180 mg8% DV
Total Carbohydrates34 g11% DV
Dietary Fiber1.0 g4% DV
Sugars13 g
Protein3 g
Vitamin A4% DV
Vitamin C0% DV
Calcium0 mg6% DV
Iron2% DV
  Amount Per Serving % DV *
Calories240
Calories from Fat90
Total Fat10 g15% DV
Saturated Fat4 g20% DV
Trans Fat0 g
Cholesterol35 mg12% DV
Sodium180 mg8% DV
Total Carbohydrates34 g11% DV
Dietary Fiber1.0 g4% DV
Sugars13 g
Protein3 g
Vitamin A4% DV
Vitamin C0% DV
Calcium0 mg6% DV
Iron2% DV
  • 2 cups vanilla ice cream (1 pt.) , slightly softened and divided
  • 2 tablespoons HERSHEY'S Strawberry Syrup
  • 1 frozen loaf pound cake (10-3/4 oz.), partially thawed
  • 2 tablespoons HERSHEY'S Syrup or HERSHEY'S SPECIAL DARK Syrup

Directions

  • 1. Remove cake from foil pan; line pan with plastic wrap. With serrated knife, slice cake horizontally into 3 layers; place bottom cake layer into prepared pan and place in freezer.
  • 2. Stir together 1 cup ice cream and strawberry syrup in small bowl; spread over cake layer in pan. Gently place second cake layer on top of strawberry mixture; immediately return to freezer.
  • 3. Stir together remaining 1 cup ice cream and chocolate syrup in small bowl; spread over cake layer in pan. Top with third cake layer; cover and freeze until firm.
  • 4. Serve frozen, cut into slices. Cover; freeze leftover cake. Makes 8 servings.

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