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
