Neapolitan Ice Cream Sandwiches
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5.0
3 reviews
Excellent
Neapolitan Ice Cream Sandwiches
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Neapolitan Ice Cream Sandwiches recipe with homemade fresh strawberry ice cream, vanilla wafer cookies, and chocolate wafer cookies sandwiched together.
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Ingredients
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
Instructions
Make the strawberry ice cream:
- 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.
- 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:
- 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.
- 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.
- 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.
- 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.
- Chill the baking sheets in the refrigerator for 30 minutes, or until the dough circles are firm.
- Meanwhile, preheat the oven to 350°F.
- 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:
- Remove the ice cream from the freezer and assemble ice cream sandwiches. Freeze the sandwiches until firm, at least 1 hour, before serving.
- 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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