The weather is warming up and the sun is coming out which means it’s time for… ICE CREAM!
Homemade from scratch and adorable ice cream sandwiches, to be specific. If you didn’t know, I actually published an entire cookbook all about ice cream sandwiches. Sooooo I’m kind of an expert on the topic! But shockingly I had never made Neapolitan Ice Cream Sandwiches before.
I was actually Neapolitan-inspired by the lovely Amanda from I am Baker and her stunning Neapolitan Rose Cake and Neapolitan Cheesecake. You just can’t beat the beauty of these colors side-by-side! I hope you’ll embark on this baking project soon, as there’s nothing quite as perfect for a warm weather get together than these colorful and fresh ice cream sandwiches.
Neapolitan Ice Cream Sandwich Recipe Tips
The below tips and tricks aren’t meant to intimidate or overwhelm you, just to answer some questions that might pop up and offer you guidance so you have the best experience making this recipe.
Fresh strawberries are always best, but feel free to use defrosted frozen strawberries if you need to.
Making the Ice Cream
There are no eggs and no cooking involved in this homemade strawberry ice cream recipe! It gets its creaminess and richness from the cream cheese, sour cream, whole milk (don’t use anything less than whole!!) and heavy cream. The corn syrup helps prevent the ice cream from crystalizing, which can happen easily due to the water content of the strawberries. If you must leave the corn syrup out, go ahead. But I would recommend adding a splash of vodka to prevent the crystallization instead.
Ice cream machine
I used my trusty Cusinart Ice Cream machine. Whatever machine you use, just make sure the freezer bowl is completely frozen and that the mixture is completely chilled, otherwise you’ll end up with soup instead of ice cream.
Without a machine
I also have a video tutorial HERE showing you how to make ice cream without a machine.
Make the Cookies
So in an effort to save time, energy, and cleanup, I wrote the recipe so you create one batch of dough, then add cocoa powder to one half. That way, we make both the vanilla and the chocolate cookies in one go. I prefer to use Dutch-process cocoa powder here for its intense color, but feel free to use regular unsweetened. However, the cocoa powder absorbs some moisture so that the chocolate cookies don’t spread quite as much.
To counter that, we add in 2 extra teaspoons of milk to the chocolate cookie dough. If you want to go a step further to ensure your vanilla and chocolate cookies end up being about the same size, make sure the vanilla cookie dough circles are REALLY cold before baking. I would actually suggest removing the chocolate cookie dough circles from the freezer while the vanilla cookies bake.
Another tweak I made to make the recipe easier is to roll out the dough while it’s warm, then refrigerate the sheet before cutting out shapes. This will save you time and some upper body strength!
Beautify the Sandwiches
To get really neat and pretty ice cream sandwiches, I have a little trick. I take a scoop of ice cream and place it on a large sheet of plastic wrap. I wrap the plastic over the scoop and use my hands to shape and even it out. Then I use the bottom of a measuring cup to flatten until it’s the same diameter as the cookies, cupping and twisting the scoop to even the edges.
The cookie dough, baked cookies, ice cream base, and churned ice cream can all be made ahead of time. The assembled sandwiches can also be individually wrapped and frozen for up to 1 week. This makes the recipe much easier if you spread the steps out!