Neapolitan Ice Cream Sandwich Recipe
Overview
A Neapolitan ice cream sandwich is a fun and delicious treat made with layers of homemade chocolate, vanilla, and strawberry ice cream between two soft wafer cookies. The flavors in this version are much more decadent and better than the ones from vending machines. I remember how the cookies stuck to my fingers—that was part of the charm!
This recipe is highly customizable—you can swap in coffee, chocolate chip, or pecan ice cream for a unique twist. Each bite delivers a perfect mix of creamy texture and crisp cookie, making it a treat everyone will enjoy.
Why You’ll Love This Recipe
- Perfect Flavor Combination – Creamy chocolate, vanilla, and strawberry ice cream sandwiched between crispy wafers creates an unbeatable taste.
- Customizable – Switch up the ice cream flavors or cookie types to match your preference.
- Brings Nostalgia – A childhood favorite with a homemade twist that tastes even better.
- Great for Any Occasion – A fun, easy-to-eat dessert perfect for parties, snacks, or a summer treat.
- Make-Ahead Friendly – Prepare and store in the freezer for an easy grab-and-go dessert.
Ingredients
For the Cookie Layers
- 1 ½ cups (319g) all-purpose flour
- 3 tbsp (22g) unsweetened cocoa powder
- 2 ½ tsp baking powder
- ¼ tsp kosher salt
- ½ cup (113g) unsalted butter, room temperature
- 1 cup (207g) sugar
- 1 large egg
- 2 tsp pure vanilla extract
- 1 tbsp + 2 tsp milk
- ¼ cup (25g) unsweetened Dutch-process cocoa powder
For the Ice Cream Layers
(Use store-bought or homemade ice cream for each flavor.)
- 1 pint chocolate ice cream, slightly softened
- 1 pint vanilla ice cream, slightly softened
- 1 pint strawberry ice cream, slightly softened
For Homemade Strawberry Ice Cream (Optional)
- 1 pound (453g) fresh strawberries, hulled and chopped
- 4 oz (113g) cream cheese, room temperature
- ½ cup (113g) sour cream
- ½ cup (113g) whole milk
- ½ cup (113g) heavy cream
- 2 tsp fresh lemon juice
- 2 tbsp corn syrup
- ¾ cup (149g) granulated sugar
- ¼ tsp acceptable sea salt
- 1 ½ tsp vanilla extract
How to Make Neapolitan Ice Cream Sandwiches
Prepare the Cookie Layers
Preheat your oven to 375°F (190°C) and line two 9×13-inch baking pans with parchment paper. Lightly spray them with non-stick baking spray to prevent sticking. Whisk together flour, cocoa powder, baking powder, and salt in a bowl. In another bowl, beat butter and sugar until creamy, then add the egg and vanilla extract, mixing until well combined. Gradually incorporate the dry ingredients and milk to form a soft dough. Divide the dough evenly between the two pans, using a spatula or food scale, to ensure accuracy.
Bake and Cool the Cookie Layers
Once the dough is prepared, bake the cookie layers for 8-10 minutes or until the edges look se,t but the texture remains soft enough to hold the ice cream. Remove from the oven and allow them to cool completely on a wire rack. After cooling, transfer them to the freezer for 30 minutes to firm up before assembling the sandwiches.
Assemble the Ice Cream Layers
While the cookies chill, let the chocolate and vanilla ice cream soften at room temperature for easier spreading. Once softened, spread a smooth, even layer of chocolate ice cream over one of the cookie layers, followed by a layer of vanilla ice cream. Carefully place the second cookie layer on top, pressing gently to ensure the ice cream sticks between the layers.
Freeze and Cut the Sandwiches
After assembling, transfer the sandwich to the freezer and set it for at least 2 hours to ensure firmness. Once frozen, remove from the freezer and cut into rectangular or square sandwiches. Use a sharp knife dipped in warm water for the cleanest cuts and wiped dry before slicing.
Serving & Storage Tips
How to Serve
- Let the sandwiches sit at room temperature for 5-10 minutes before eating for the best texture.
- Optional Toppings: Drizzle with melted chocolate, roll the edges in crushed nuts, or add sprinkles for extra flair.
- Cut them into mini-sized portions for parties or easy snacking.
How to Store
- Wrap each ice cream sandwich in plastic wrap, then place them in an airtight container to prevent freezer burn.
- Double wrapping (plastic wrap + airtight container) helps maintain freshness and prevent ice crystals from forming.
- Store in the freezer for up to 1 week for the best taste and texture.
Key Takeaways:
- Neapolitan ice cream sandwiches combine chocolate, vanilla, and strawberry flavors between soft wafer cookies.
- The customizable recipe allows for different ice cream flavors and cookie variations.
- It’s a nostalgic, make-ahead-friendly dessert perfect for any occasion.
- Proper freezing and cutting techniques ensure the best texture and presentation.
- Store double-wrapped in plastic and in an airtight container to maintain freshness.
FAQs About Neapolitan Ice Cream Sandwiches
Q: Can I use store-bought cookies instead of homemade ones?
For a quicker version, you can use store-bought wafer cookies or even chocolate graham crackers. However, homemade cookies provide a softer texture and richer flavor, making them worth the effort.
Q: How do I keep the ice cream from melting while assembling the sandwiches?
To prevent melting, ensure your cookies are completely cooled and slightly frozen before adding ice cream. Work quickly and freeze each layer for a few minutes if needed.
Q: What are some fun flavor variations for Neapolitan ice cream sandwiches?
You can swap out the traditional flavors for coffee, chocolate chip, peanut butter, or even caramel ice cream. Changing the cookie type, such as chocolate chip or sugar cookies, can also add a unique twist.
Q: How long do homemade ice cream sandwiches last in the freezer?
For the best quality, store them wrapped in plastic wrap and an airtight container for up to one week. Beyond that, they may develop freezer burn, affecting texture and taste.
Q: What’s the best way to cut ice cream sandwiches without making a mess?
Use a sharp knife dipped in warm water for clean slices, then wipe it dry before cutting. This prevents the ice cream from sticking and ensures smooth edges.
Q: Can I make Neapolitan ice cream sandwiches ahead of time for a party?
Absolutely! These sandwiches are perfect for meal prepping or parties. Make them a few days before, wrap them individually, and store them in the freezer for a convenient grab-and-go dessert.
Final Thoughts about Neapolitan Ice Cream Sandwich
This Neapolitan Ice Cream Sandwich recipe is a delicious mix of creamy, crunchy, and nostalgic flavors that all ages can enjoy. Whether you stick to the classic combination or experiment with different flavors, this dessert will be a hit. Plus, it’s a great make-ahead treat that can be stored for later indulgence.
Ready to Try It? 🍦✨
Impress your family and friends with homemade Neapolitan ice cream sandwiches! Gather your ingredients, follow these simple steps, and enjoy a refreshing, nostalgic dessert straight from your freezer!
Neapolitan Ice Cream Sandwich recipe
Equipment
- Oven (for baking the cake)
- Baking pans (9×13 inch)
- Parchment paper
- Non-stick baking spray
- Food scale (optional for accuracy)
- Mixing bowls.
- Electric mixer or a hand mixer (for beating the dough)
- Toothpick (for checking doneness)
- Wire rack (for cooling)
- Freezer
- Ice cream maker (for making homemade strawberry ice cream)
- Plastic wrap
- Airtight containers (for storage)
- Spatula (for spreading ice cream)
- Knife (for cutting sandwiches)
Ingredients
- For the Cookies
- 1 ½ cups 319 grams all-purpose flour
- 3 tbsp 22g unsweetened cocoa powder
- 2 ½ teaspoons baking powder
- ¼ teaspoon kosher salt
- ½ cup 113 grams unsalted butter, room temperature
- 1 cup 207g sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 tablespoon milk plus 2 teaspoons, divided
- ¼ cup 25 grams unsweetened Dutch-process cocoa powder
- 1 ½ cups All-Purpose Flour
- For the Ice Cream
- 1 pint chocolate ice cream slightly softened
- 1 pint vanilla ice cream slightly softened
- 1 pint strawberry ice cream slightly softened
- For the Strawberry Ice Cream
- 1 pound 453 grams fresh strawberries, hulled and chopped
- 4 ounces 113 grams cream cheese, room temperature
- ½ cup 113 grams sour cream
- ½ cup 113 grams whole milk
- ½ cup 113 grams heavy cream
- 2 teaspoons fresh lemon juice
- 2 tablespoons corn syrup
- ¾ cup 149 grams granulated sugar
- ¼ teaspoon fine sea salt
- 1 ½ teaspoons vanilla extract
- Additional Ingredients
- 1 cup white sugar
- ½ teaspoon kosher salt
- ½ teaspoon baking powder
- 1 ½ sticks 170 grams unsalted butter, at room temperature
- 2 large eggs
Instructions
- Step 1: Prepare the Cookie Layers
- Preheat oven to 375°F (190°C).
- Line two 9×13-inch baking pans with parchment paper and lightly spray with non-stick baking spray.
- Whisk together flour, cocoa powder, baking powder, and salt in a bowl.
- In another bowl, beat butter and sugar until creamy.
- Add the egg and vanilla extract, mixing until combined.
- Gradually mix in the dry ingredients and milk, forming a soft dough.
- Divide the dough evenly between the two pans. Use a spatula or food scale for accuracy.
- Step 2: Bake and Cool the Cookies
- Bake for 8-10 minutes or until the edges look set. The cookie should be firm but soft enough to hold the ice cream.
- Remove from the oven and let cool completely on a wire rack.
- Once mostly cooled, transfer to the freezer for 30 minutes to firm up before assembling.
- Step 3: Assemble the Ice Cream Layers
- While the cookies chill, let the chocolate and vanilla ice cream soften at room temperature.
- Once softened, spread chocolate ice cream over one cookie layer.
- Add a smooth, even layer of vanilla ice cream on top.
- Gently press the second cookie layer on top to sandwich the ice cream.
- Step 4: Freeze and Cut
- Place the assembled sandwich in the freezer for at least 2 hours to fully set.
- Once frozen, remove and cut into rectangular or square sandwiches.
- Use a sharp knife dipped in warm water for clean cuts and wiping dry.
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