If you’ve ever wished for a dessert that combines the classic trio of chocolate, vanilla, and strawberry ice cream in a playful, handheld treat, then you’re going to love this Neapolitan Ice Cream Sandwiches Recipe. These homemade ice cream sandwiches are a delightful fusion of soft, thin chocolate cake layers hugging luscious layers of smooth, creamy ice cream, creating a perfect balance of flavors and textures that will make every bite unforgettable. Whether it’s a sunny afternoon treat or a nostalgic dessert for family gatherings, this recipe brings all the charm of Neapolitan ice cream in a fun, fresh, and incredibly satisfying way.
Ingredients You’ll Need
Getting ready to make your Neapolitan Ice Cream Sandwiches Recipe is simpler than you think. Every ingredient here plays a key role — from the rich cocoa that flavors the cake layers to the creamy ice cream that forms the heart of the sandwich. Each component brings a specific texture, color, or flavor that, when combined, delivers that classic Neapolitan flair we all adore.
- All-purpose flour (1 1/2 cups / 195g): The base of the cake batter, providing structure and a tender crumb.
- Natural unsweetened cocoa powder (3 tbsp / 22g): Adds a deep chocolate flavor and rich color to the cake layers.
- Baking powder (1 1/4 tsp): Essential for giving the cake just enough lift and softness.
- Salt (1/4 tsp): Enhances the flavors and balances the sweetness.
- Unsalted butter (1/2 cup / 112g, room temperature): Provides a creamy richness and moisture to the cake batter.
- Sugar (1 cup / 207g): Sweetens the cake and helps create a soft texture.
- Large egg (1): Binds ingredients together and adds richness.
- Milk (1/2 cup / 120ml): Keeps the batter smooth and tender.
- Vanilla ice cream (half gallon, use half): One of the signature flavors of the Neapolitan trio, bringing creamy sweetness.
- Strawberry ice cream (half gallon, use half): Adds a fruity twist and vibrant color, completing the proud Neapolitan palette.
How to Make Neapolitan Ice Cream Sandwiches Recipe
Step 1: Make the Cookie Bases
Start by preheating your oven to 375°F (190°C) and prepping two 9×13 inch pans with parchment paper and a quick spray on the sides. These pans will bake the thin chocolate cake layers that form the outside of your sandwiches. Mix your dry ingredients — flour, cocoa, baking powder, and salt — in one bowl. Next, beat the butter and sugar until smooth before adding the egg and milk for a perfectly moist batter. Incorporate your dry mixture gently, ensuring you don’t overmix. The batter will be thin but that’s exactly right for a delicate cake layer. Divide it equally between pans and bake for 5-8 minutes, until a toothpick comes out clean. Let the cakes cool mostly in the pan, then carefully place them on a non-stick parchment-lined rack to cool completely. These thin cake bases will encase your ice cream layers beautifully.
Step 2: Freeze the Cake and Prepare Ice Cream
This step is key to making assembly manageable. Slide the cooled cake layers into the freezer for at least 20-30 minutes — a little longer if you want to save time for later. While freezing, take out the vanilla ice cream so it softens for easier spreading. The ice cream should be stirred gently until spreadable but still cold enough to hold its shape. This balance ensures foolproof layering without melting chaos.
Step 3: Assemble the Ice Cream Sandwiches
Line one of your clean cake pans with parchment paper, leaving extra to lift the finished bars out with ease. Lay one chocolate cake layer in the pan, “pretty side” down. Spread half of your softened vanilla ice cream evenly over this cake. Pop it back into the freezer for 30 to 60 minutes to firm up. Now, repeat this process with the strawberry ice cream—soften, spread, and chill again. Top off with the second chocolate cake, this time “pretty side” up. Press gently so everything sticks nicely together before freezing your masterpiece for at least 2 hours to get fully firm.
Step 4: Cut and Store
Use the parchment “handles” to lift the frozen cake and ice cream stack from the pan. Trim any uneven edges for a clean look, then slice into bars to create your sandwiches. Pop them back into the freezer until you’re ready to serve. This final step ensures every piece looks as delightful as it tastes.
How to Serve Neapolitan Ice Cream Sandwiches Recipe
Garnishes
While these sandwiches are delicious on their own, a sprinkle of colorful sprinkles or a drizzle of chocolate syrup on top can add a playful pop to your presentation. Fresh berries or a mint leaf provide a bright contrast and a fresh note, making your dessert mirror a fancy ice cream parlor treat without the fuss.
Side Dishes
Pair these ice cream sandwiches with a light fruit salad or a crisp espresso for a balanced contrast of cold, creamy, and tangy notes. A small scoop of sorbet alongside the sandwich can also enhance the fruity layers while offering a refreshing palate cleanser.
Creative Ways to Present
If you’re hosting a party, serve your Neapolitan Ice Cream Sandwiches Recipe on a wooden board surrounded by sliced fruits and edible flowers for an elegant touch. For a fun twist, you can roll the sandwich edges in mini chocolate chips or crushed nuts for extra texture before cutting into bars. Wrapping individual bars in parchment paper tied with twine can make for cute, gift-worthy dessert treats!
Make Ahead and Storage
Storing Leftovers
Keep your Neapolitan Ice Cream Sandwiches tightly wrapped in plastic wrap or sealed in an airtight container to protect them from freezer burn and prevent them from absorbing other freezer odors. Stored properly, they will maintain their perfect texture and flavor for up to a week.
Freezing
These sandwiches freeze beautifully, making them an excellent make-ahead dessert option. After assembling, make sure they are well wrapped or stored in a rigid container. This ensures they keep their shape and creaminess, allowing you to enjoy them at your convenience without losing that fresh-made quality.
Reheating
Ice cream sandwiches are meant to be enjoyed cold, so reheating isn’t recommended. Instead, if frozen solid, let them thaw at room temperature for 5-10 minutes before serving so they soften slightly and become easier to bite without melting too quickly.
FAQs
Can I use other ice cream flavors for this recipe?
Absolutely! While the classic Neapolitan flavors are traditional and delicious, feel free to experiment with any ice cream flavors you love. Just make sure each layer is spreadable and firm enough to freeze well between layers.
What if I don’t have two 9×13 pans for the cake?
No worries! You can bake the thin cakes in one pan at a time or use any similar-sized baking dishes. Just be sure to spread the batter evenly and keep an eye on baking time, as thinner layers might cook quickly.
How long do these sandwiches last in the freezer?
Stored properly, your Neapolitan Ice Cream Sandwiches Recipe will stay fresh and tasty for about 1 week in the freezer. Beyond that, they may start to develop freezer burn or lose their creamy texture.
Can I make this recipe dairy-free or vegan?
With some ingredient swaps like plant-based milk, vegan butter, and dairy-free ice cream alternatives, you can customize the recipe. Just keep in mind the texture and flavor might vary slightly from the original.
Is it better to use homemade ice cream or store-bought?
Either works well! Store-bought ice cream is convenient and consistent, but homemade ice cream allows you to customize flavors and sweetness. Make sure whatever ice cream you use is firm but spreadable to build neat layers.
Final Thoughts
Making your own Neapolitan Ice Cream Sandwiches Recipe is one of those joyful kitchen adventures that feels so rewarding and delicious. It’s a perfect blend of simplicity and nostalgia wrapped up in a gorgeous, fun-to-eat dessert that everyone will love. So grab your pans, your favorite ice cream, and dive into crafting these delightful treats — it’s an indulgence that’s absolutely worth every bite!
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Neapolitan Ice Cream Sandwiches Recipe
- Total Time: 2 hours 35 minutes
- Yield: 12 servings
Description
These Neapolitan Ice Cream Sandwiches combine fluffy, thin chocolate cake layers with smooth vanilla and strawberry ice cream layers to create a delightful, colorful frozen treat. Perfect for summer parties or a refreshing dessert, these sandwiches are easy to assemble and can be prepped ahead of time, making them a fantastic option for entertaining or satisfying your sweet tooth at home.
Ingredients
Cake 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 (you only need half of it)
- Half gallon strawberry ice cream (you only need half of it)
Instructions
- Make the Cookie Bases: Preheat your oven to 375°F (190°C) and prepare two 9×13 inch baking pans by lining the bottoms with parchment paper and spraying the sides. Combine the dry ingredients—flour, cocoa powder, baking powder, and salt—in a medium bowl and set aside.
- Mix Wet Ingredients: In a separate bowl, beat the room temperature butter and sugar together until smooth and just combined. Then add the egg and milk, mixing well until fully combined.
- Combine Dough: Gradually add the dry flour mixture to the wet mixture, stirring just until everything is well combined to avoid overmixing.
- Bake the Cake Layers: Divide the batter evenly between the two prepared pans, spreading thinly and evenly. Bake for 5-8 minutes, or until a toothpick inserted into the center comes out clean. Let them cool mostly in the pans.
- Cool and Prepare for Assembly: Carefully turn the cakes out onto a large cooling rack lined with lightly sprayed parchment paper to prevent sticking, ensuring the pretty tops will become the outside of your ice cream sandwiches.
- Chill the Cake Layers: Place both cake layers in the freezer for about 20-30 minutes to firm up before assembly. Meanwhile, let the first ice cream flavor (vanilla) soften at room temperature for 15-20 minutes until it is smooth and spreadable.
- Build Ice Cream Sandwiches – Layer One: Line a clean 9×13-inch pan with parchment paper, leaving excess on two sides for easy removal later. Place one chilled cake layer, pretty side down, in the pan. Spread half of the softened vanilla ice cream evenly over the cake layer and freeze for 30 minutes to an hour until firm.
- Build Ice Cream Sandwiches – Layer Two: Soften the second ice cream flavor (strawberry) for 15-20 minutes. Spread half of it evenly over the frozen vanilla layer and then place the second chilled cake layer on top, pretty side up. Press lightly to ensure everything sticks and gaps are filled.
- Freeze Until Firm: Freeze the assembled ice cream sandwiches for at least 2 hours to ensure the layers are fully frozen and set.
- Cut and Serve: Use the parchment paper to lift the entire sandwich slab from the pan. Trim off rough edges with a sharp knife and cut into bars or squares. Store the sandwiches in the freezer until ready to serve.
Notes
- Use a food scale for even batter distribution to ensure uniform cake layers.
- Lightly spray parchment paper on the cooling rack to prevent sticking of thin cake layers.
- Thaw ice cream slightly before spreading for easy layering without melting.
- You can prepare the cake layers and ice cream sandwiches ahead of time and store them in the freezer for convenience.
- For cleaner cuts, dip the knife in hot water and wipe dry before slicing.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
