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The only way to do ice cream right is to go all out. In this case, that means homemade Neapolitan ice cream sandwiches for strawberry, vanilla, and chocolate bliss! Fresh strawberries make the best strawberry ice cream, and the vanilla gets a boost from a Madagascar Bourbon vanilla bean. Fudgy chocolate cookies (complete with decorative holes!) add to the classic look.

Neapolitan Ice Cream Sandwiches | Tutti Dolci
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I took things one step further and went for an upgrade, dipping the sandwiches in magic shell before sprinkling with pink sea salt. These are Neapolitan ice cream sandwiches with the volume turned up!

Neapolitan Ice Cream Sandwiches | Tutti Dolci

While the sandwiches are a two-day affair, don’t let the steps intimidate you: these are fairly straightforward to make and assemble.

To simplify your life, be sure to have plenty of freezer space available and pre-chill a few baking sheets. If there’s anything I learned while assembling these on a 100-degree day, the freezer is your friend.

Neapolitan Ice Cream Sandwiches | Tutti Dolci

And trust me, don’t skip the salt – it’s the key to a killer ice cream sandwich!

Neapolitan Ice Cream Sandwiches | Tutti Dolci
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Homemade Neapolitan Ice Cream Sandwiches

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Description

Homemade chocolate dipped Neapolitan ice cream sandwiches filled with strawberry and vanilla ice cream make the perfect frozen treat!


Ingredients

Strawberry Ice Cream

  • 1 1/2 cups sliced strawberries
  • 2 cups half-and-half
  • 2 ounces reduced-fat cream cheese
  • 2/3 cup sugar
  • 1/8 tsp salt
  • 1 1/2 tsp vanilla extract
  • 1 Tbsp vodka

Vanilla Ice Cream

  • 3 cups half-and-half
  • 2 ounces reduced-fat cream cheese
  • 2/3 cup sugar
  • 1/8 tsp salt
  • 1 vanilla bean, seeds scraped
  • 1 tsp vanilla extract
  • 1 Tbsp vodka

Chocolate Cookies

  • 3 cups flour
  • 1/2 cup unsweetened cocoa
  • 2 Tbsp black (or dark) cocoa
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1 cup unsalted butter, at room temperature
  • 1 1/4 cups light brown sugar
  • 2 large eggs
  • 2 tsp vanilla extract

Chocolate Shell

  • 1 1/2 cups semisweet chocolate chips
  • 3 Tbsp coconut oil
  • coarse sea salt

Instructions

  1. Strawberry ice cream: Combine strawberries, half-and-half, cream cheese, sugar, salt, vanilla, and vodka in a blender or food processor; process until smooth. Cover and chill mixture in the refrigerator for one hour. Pour chilled ice cream mixture into frozen cylinder of ice cream maker; freeze according to manufacturer’s instructions. Line a 13 x 9-inch baking dish with foil and spread ice cream in an even layer; cover and freeze overnight.
  2. Vanilla ice cream: Combine half-and-half, cream cheese, sugar, salt, vanilla bean seeds, vanilla, and vodka in a blender or food processor; process until smooth. Cover and chill mixture in the refrigerator for one hour. Pour chilled ice cream mixture into frozen cylinder of ice cream maker; freeze according to manufacturer’s instructions. Line a 13 x 9-inch baking dish with foil and spread ice cream in an even layer; cover and freeze overnight.
  3. Make cookies: Whisk together flour, cocoas, salt, and baking powder in a medium bowl. Beat butter in a large mixer bowl at medium speed until creamy; add sugar. Beat in eggs and vanilla until combined. Reduce speed to low; gradually add flour mixture and beat just until incorporated. Wrap dough with plastic and chill in the refrigerator for at least one hour or up to overnight.
  4. Preheat oven to 350°F and line two baking sheets with parchment paper. Divide the dough into 2 sections; working with one section at a time, roll dough out to 1/4-inch thickness on a lightly floured board. Use a 2 1/4-inch round cutter to cut into circles. Repeat with remaining dough, re-rolling scraps as needed, until you have 48 circles. Use a wooden skewer to poke a pattern of holes on half of the circles (these will be your tops). Chill cookies on baking sheets in the freezer for 10 minutes.
  5. Bake cookies for 7 minutes, until cookies are slightly puffed and edges are firm. Cool for 2 minutes on baking sheets, then transfer to a wire rack to cool completely. Freeze cookies in an airtight container for at least one hour.
  6. Assemble: Transfer chilled blocks of ice cream to a cutting board and use the same cookie cutter to cut out 12 circles from each block; use a sharp knife to cut each circle in half. Use an offset spatula to place a half-circle of strawberry ice cream and a half-circle of vanilla ice cream between two chilled cookies and press lightly. Return sandwiches to the freezer for two hours.
  7. Make chocolate shell: Combine chocolate chips and coconut oil in a microwave-safe bowl and microwave on high for 30 seconds. Remove and stir. Continue microwaving and stirring in 15 second intervals until melted and smooth. Let cool to room temperature.
  8. Line a baking sheet with parchment paper. Quickly dip ice cream sandwiches in chocolate shell and sprinkle with sprinkle with sea salt; place on prepared baking sheet. Once all the sandwiches are dipped, return to the freezer for at least one hour. Wrap sandwiches individually in plastic wrap and store in the freezer for up to 7 days. Let stand at room temperature for 10 minutes before serving.

Meet Laura

Hi, I'm Laura and I'm so happy you're here! Welcome to Tutti Dolci Baking Recipes, a baking blog celebrating all things sweet! I share approachable baking recipes and elevated classic desserts for every home baker. My goal is to inspire you to bake from scratch with kitchen-tested recipes you can count on.

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2 Comments

  1. I can’t wait to try these! What brand of pink sea salt do you use and where did you buy it? I love anything chocolate with a touch of salt.

    1. Hi Holly, the salt I used is from Hawaii. Whole Foods or a specialty grocery store would probably have it. However, you can just use any coarse salt – the pink salt is just so pretty :).