{Neapolitan} Ice Cream Cake Roll

I realized last week that it’s been way too long since I posted a cake roll. I’m sorry, can you forgive me?

I’ll make it up to you today with my favorite new recipe: an Ice Cream Cake Roll. With neapolitan flavors!

So I have a confession to make. Ready? Until last week, I didn’t like strawberry ice cream.

I KNOW, right? Weird Dorothy sitting over there doesn’t like ice cream made with the best fruit ever. Are you surprised? You shouldn’t be.

So I’ve pretty much gone through life telling myself I didn’t like strawberry ice cream. I’m sure at one point in my childhood I had it and didn’t like it. Most likely it was one of those kinds with huge chunks of strawberries that get all icy and weird.

Needless to say, I also didn’t like neapolitan ice cream as a kid. If you don’t like strawberry ice cream, that pretty much rules out neapolitan. Oh my gosh, how much I missed out on as a kid. I’m sad for myself.

Anyway, when I was in Tillamook a few weeks ago, I had their strawberry ice cream. And I fell in loooooove. Big, fat, strawberry ice cream love.

I had to go to two stores to find the Oregon Strawberry when I got home, because I wanted a huge bowl of it. So I did and then I decided if I didn’t do something with the ice cream I was going to eat the whole carton and that, unfortunately, is not in my eating plan. So I did the logical, food blogger thing.

I shoved the ice cream inside of a cake roll. There’s totally less calories that way.

I used my favorite chocolate cake roll for this recipe. It’s the same one I used for my Mint Chip Cake Roll and it’s similar to one that’s in my book.

Continue reading and get the recipe: {Neapolitan} Ice Cream Cake Roll

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