Neapolitan Ice Cream Cake
Ingredients
9 oz.
chocolate graham crackers (such as Kodiak Bear Bites), very finely crushed
2 tbsp.
Kowalski's Unsalted Butter, melted
1 pt.
Kowalski's Signature Strawberry Ice Cream, softened
10 oz. jar
Kowalski's Deep Dark Hot Fudge Sauce, divided
1 pt.
Kowalski's Signature Vanilla Bean Ice Cream, softened
1 pt.
Kowalski's Signature Chocolate Ice Cream, softened
Directions
- Line a 9x5x2" loaf pan with parchment paper, allowing excess paper to hang over the long edges of the pan.
- In a medium mixing bowl, combine graham crumbs and butter; press about ¾ cup crumb mixture into the bottom of the lined pan.
- Carefully spread softened strawberry ice cream over crumbs; top with ¾ cup crumb mixture and ⅓ of the fudge sauce.
- Repeat 2 more layers with vanilla bean and chocolate ice creams, crumbs and fudge sauce.
- Cover top of cake with a second sheet of parchment paper. Cover pan tightly with foil; freeze until solid (8-12 hrs.).
- Fill kitchen sink with warm water. Carefully lower the pan into the water until it almost reaches the top of the pan; hold for about 20 sec.
- Using overhanging parchment paper, carefully lift cake out of pan. Cut into slices with a warm, dry knife; serve immediately.
Find It!
- Find Kowalski's Deep Dark Hot Fudge Sauce near the ice cream toppings.
