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Neapolitan Ice Cream Sandwiches recipe with homemade fresh strawberry ice cream, vanilla wafer cookies, and chocolate wafer cookies sandwiched together.

Neapolitan Ice Cream Sandwiches

Neapolitan Ice Cream Sandwiches recipe with homemade fresh strawberry ice cream, vanilla wafer cookies, and chocolate wafer cookies sandwiched together.

Course Dessert
Cuisine American
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Yields: 12 sandwiches, depending on their size
Recipe by Tessa Arias


For the Strawberry Ice Cream:

  • 1 pound (453 grams) fresh strawberries, hulled and chopped
  • 4 ounces (113 grams) cream cheese, at room temperature
  • 1/2 cup (113 grams) sour cream
  • 1/2 cup (113 grams) whole milk
  • 1/2 cup (113 grams) heavy cream
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons corn syrup
  • 3/4 cup (149 grams) granulated sugar
  • 1/4 teaspoon fine sea salt
  • 1 1/2 teaspoons vanilla extract

For the cookies:

  • 1 1/2 sticks (170 grams) unsalted butter, at room temperature
  • 1 1/2 cups (297 grams) granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon milk, plus 2 teaspoons, divided
  • 2 1/2 cups (319 grams) all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon fine sea salt
  • 1/4 cup (25 grams) unsweetened Dutch-process cocoa powder


Make the strawberry ice cream:

  1. In the bowl of a blender or food processor, puree all the ice cream ingredients until smooth. Transfer the mixture to a medium bowl and press plastic wrap against the surface. Place in the refrigerator for at least 1 hour, or until chilled. Mixture can be stored for up to 1 day.
  2. Pour the chilled mixture into an ice cream maker and freeze according to the manufacturer’s directions. Remove to an airtight container and freeze for at least 3 hours, or until firmed.

Make the cookies:

  1. In a large bowl, use an electric mixer to beat the butter and sugar on medium-high speed until smooth and well combined, 1 to 2 minutes. Add the eggs, one at a time, until well combined. Add the vanilla extract and 1 tablespoon milk. Add the flour, baking powder, and salt.
  2. Remove half the dough and place in a separate bowl. Each half of dough should weigh about 430 grams. Add the cocoa powder and remaining 2 teaspoons milk to half the dough and mix until combined.
  3. Place one half of the soft dough in between two large pieces of parchment paper or plastic wrap on a work surface. Roll the dough out to a 1/4-inch thickness, using the parchment paper to prevent sticking. Repeat with the remaining half. Place each sheet of dough in the freezer until firm, 30 minutes to 1 hour.
  4. Line large baking sheets with parchment paper or silicone baking mats. Use a cookie cutter to cut out circles from the dough and place on prepared baking sheets, spreading at least a 1/2 inch apart.
  5. Chill the baking sheets in the refrigerator for 30 minutes, or until the dough circles are firm.
  6. Meanwhile, preheat the oven to 350°F.
  7. Remove the baking sheets from the refrigerator and prick the cookies all over with the probe of an instant-read thermometer or the blunt end of a skewer or chopstick. Bake the vanilla cookies first, for 9 to 10 minutes, or until the cookies are set. Then bake the chocolate cookies. Let cool on baking sheets for 5 minutes before removing to a wire rack to cool completely. Cookies can be stored in airtight containers in the freezer for up to 1 month.

Assemble the sandwiches:

  1. Remove the ice cream from the freezer and assemble ice cream sandwiches. Freeze the sandwiches until firm, at least 1 hour, before serving.
  2. Sandwiches can be individually wrapped in plastic and stored in the freezer for up to 1 week. Let sit at room temperature for 5 to 10 minutes before serving.