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Napoleon Ice Cream Cake

Makes 1 9-inch cake.


  • 8 Tbsp. butter (1/2 cup)
  • 1/2 gallon vanilla ice cream
  • 1/2 gallon coffee ice cream
  • 1 package fresh strawberries, sliced
  • 3 packages 7ct. Rudi’s G-F
  • 9″ spring foam pan

Directions for the Crust:

  1. Pre-heat oven to 350°
  2. Crush up 2 packages (14 bars) of Cherry Almond Bar in a Cuisinart (make sure they’re not crushed too much so that they become powder, but you don’t want them too chunky either)
  3. Add melted butter and mix until well blended and consistent
  4. Spread out crumble evenly throughout pan, pressing down on bottom of the pan and bring about 1/2 way up the sides of the pan
  5. Bake 8-10 minutes

Directions for the Cake:

  1. Let ice cream thaw a bit (but don’t let it melt)
  2. Spread one of the 1/2 gallons of ice cream evenly in the pan, on top of the baked crumble
  3. Crumble up last package of Cherry Almond Bars between fingers and sprinkle evenly on top of the first layer of ice cream
  4. Spread the other 1/2 gallon of ice cream evenly in the pan on top of the middle crumble layer (left)
  5. Cover cake with freezer paper (stick toothpick into the top of the cake so that the freezer paper doesn’t stick)
  6. Let sit overnight
  7. Before serving, slice up strawberries and spread out on top of the cake and let thaw 10 to 15 minutes.
  8. Top off cake with fresh strawberries, or fruit, extra crumble, or even chocolate fudge! Enjoy!
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