Neapolitan Ice Cream Sandwich recipe
The Neapolitan ice cream sandwich is a customizable, delicious treat with layers of homemade chocolate, vanilla, and strawberry ice cream between soft wafer cookies. It's a fun and flavorful dessert, offering endless combinations for a sweet, crunchy, and enjoyable experience.
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.
Notes
Freezing time is critical to ensure the sandwich holds together and the ice cream firms up properly.
The recipe allows for plenty of customization. Feel free to swap flavors of ice cream or add different toppings.