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Neapolitan Ice Cream Sandwiches Recipe

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4 from 6 reviews

  • Author: Sara
  • Total Time: 2 hours 35 minutes
  • Yield: 12 servings

Description

Indulge in the nostalgic flavors of Neapolitan Ice Cream Sandwiches, combining rich chocolate cookie bases with smooth layers of vanilla and strawberry ice cream. These delightful treats are perfect for a refreshing dessert, made with a simple bake-and-freeze method that yields twelve delicious servings.

Ingredients

Cookie Bases

  • 1 1/2 cups (195g) all-purpose flour
  • 3 tbsp (22g) natural unsweetened cocoa powder
  • 1 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup (112g) unsalted butter, room temperature
  • 1 cup (207g) sugar
  • 1 large egg
  • 1/2 cup (120ml) milk

Ice Cream Layers

  • Half gallon vanilla ice cream (use half)
  • Half gallon strawberry ice cream (use half)

Instructions

  1. Make the Cookie Bases: Preheat your oven to 375°F (190°C) and line two 9×13 inch baking pans with parchment paper, spraying the sides for easy removal.
  2. Mix Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
  3. Cream Butter and Sugar: Beat the room temperature butter with sugar until smooth and just combined.
  4. Add Wet Ingredients: Incorporate the egg and milk into the butter mixture, stirring until well blended.
  5. Combine Dry and Wet: Add the flour mixture to the wet ingredients and mix just until combined to avoid overworking the batter.
  6. Divide and Bake: Evenly divide the thin batter between the two prepared pans, smoothing out. Bake for 5-8 minutes or until a toothpick inserted comes out clean.
  7. Cool the Cakes: Allow the cakes to cool largely in the pans, then transfer to a cooled rack lined with parchment paper sprayed with non-stick spray. This ensures the pretty top side won’t stick.
  8. Freeze Cakes: Place the cooled cakes in the freezer for 20-30 minutes to firm up before assembly.
  9. Prepare Ice Cream: Soften vanilla ice cream by letting it sit out for 15-20 minutes, then stir until smooth and spreadable.
  10. Layer First Ice Cream: Line a clean 9×13-inch pan with parchment paper extending over long sides for lift-out. Place one cake with pretty side down, spread half the softened vanilla ice cream evenly over it, then freeze for 30-60 minutes until firm.
  11. Prepare Second Ice Cream: Slightly soften strawberry ice cream by letting it sit out 15-20 minutes. Stir until smooth and spreadable.
  12. Layer Second Ice Cream: Spread half of the strawberry ice cream evenly over the first ice cream layer. Then place the second cake on top with the pretty side up, pressing lightly to adhere and eliminate gaps.
  13. Final Freeze: Freeze the entire layered cake until firm, at least 2 hours.
  14. Cut and Serve: Use the parchment paper to lift the chilled cake out of the pan. Trim rough edges with a sharp knife and cut into bars. Keep refrigerated until ready to serve.

Notes

  • Using a food scale to divide batter ensures even cookie bases.
  • Be careful not to overbake the cookie bases, they should be just set.
  • Softening the ice cream makes spreading easier and ensures even layers.
  • Freezing between layering helps maintain clean layers and prevents melting.
  • Store sandwiches in the freezer to keep them firm until serving.
  • Prep Time: 30 minutes
  • Cook Time: 8 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/neapolitan-ice-cream-sandwiches-recipe/