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Phyllo Ice Cream Sandwich

Total Time: 30 MIN Makes: 4 Desserts
Prep Time: 15 MIN Cook Time: 15 MIN

All you need is ice cream. Especially when it’s Neapolitan ice cream, layered between golden layers of flaky phyllo and drizzled with chocolate.

  • 10 sheets Athens® Phyllo dough (9″x14″), thawed
  • 1 large egg white
  • 2 1/2 tablespoons olive oil, divided
  • 1 1/2 tablespoons sugar
  • 1 teaspoon cinnamon
  • 1 1/2 quarts Neapolitan ice cream (rectangle container preferable)
  • 2 tablespoons chocolate cold hardening topping, such as Smucker’s Magic Shell
  • Chocolate, white and pink candy shavings, for garnish


Thaw one roll of phyllo, following thawing instructions on package. Preheat oven to 350ºF.

Unroll and cover phyllo sheets with plastic wrap, then a slightly damp towel to prevent drying out. In a small bowl, whisk together egg white, 2 tablespoons olive oil and water. In another small bowl, combine cinnamon and sugar. Place one sheet of phyllo on baking sheet. Lightly brush with egg mixture and sprinkle with cinnamon/sugar mixture. Layer and repeat with 9 more sheets but brush the top layer with olive oil instead of egg mixture and sprinkle with cinnamon/sugar. Using a pizza cutter or sharp knife, cut phyllo in half lengthwise and into fourths widthwise yielding 8 rectangles 4.5” x 3.5” each. Bake for 15-20 minutes or until golden brown. Remove from pan and cool.

Prepare ice cream while phyllo is baking. Remove ice cream, as a block, and place on cutting board. With a sharp knife, square off the block of ice cream so it is approximately 4.5” long x 3” high. Cut into 4 – ¾” thick slices so that all three colors are in each slice. Each cut slice should be approximately 4.5” x 3” x ¾”.

When phyllo is cool, drizzle a little chocolate in the center of 4 phyllo rectangles. Then, center one piece of ice cream on each. Drizzle more chocolate on top of ice cream allowing some to drip over sides. Top with another phyllo rectangle, more chocolate and garnish with candy shavings. Freeze for at least 5 minutes and serve.


Serving size: 1 ice cream sandwich (223g), Amount per serving: Calories 580, Total Fat – 29g, Saturated fat – 14g, Trans Fat – 0g, Cholesterol – 50mg, Sodium – 190 mg, Dietary Fiber – 1g, Total Carbohydrate – 66g Sugars – 50g, Protein – 9g, Vitamin D –0%, Potassium – 34mg, Calcium 166mg , Iron 1mg


• Ice cream sandwiches may be assembled and stored in airtight containers in the Freezer for 2 days.
• The protein in the egg whites holds the phyllo layers together.