Neapolitan Ice Cream Sandwiches made with no-churn strawberry ice cream between chocolate + vanilla no-bake cookie for a healthy triple layer treat!

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Chocolate. Vanilla. Strawberry snuggled in between.

Okay maybe snuggled is the wrong word with its warm+fuzzies connotation when this is more of a cool+creamy situation. But those three have been squished and squeezed and squared into one compact triple layer bite, and there’s so much yum going on it’s starting to feel flavor-crowded!

Since ice cream sandwiches are my favorite kind of sandwiches, after experiencing the no-bake deliciousness of these chocolate chip cookie dough ones I knew I wanted to try out another flavor before summer slipped away from us. Those chip-speckled ones have already been remade many times with positive reviews, so I figured you’d be cool with it too, yes?

I can’t think of a classic ice cream flavor that lends itself better to being sandwich-ed than Neapolitan. It already comes with three distinct components built in, and one of them is perfectly fruity for the no-churn ice cream filling. Not to say that butter pecan or rocky road didn’t cross my mind. No worries though, those are stashed away in my brain (or very long word doc of ideas) for next year.

I partnered up with Your Superfoods on the video for this recipe, so you will see a couple of their delicious superfood products in the mix. Not surprisingly, the Chocolate Lover mix was my favorite – it has a rich and intensely chocolatey flavor that almost made me wish both cookie sides were chocolate. But that would be breaking the Neapolitan rules. The Energy Bomb mix was bright and delicious too – with acai as the first ingredient it blended wonderfully with the strawberry ice cream.

If you want to give those mixes or any of their products a try, you can use the code NATALIE15 to receive 15% off -> HERE

Vanilla. I am proud to say I have finally reached a point where I can buy the BIG container of coconut flour knowing that I will actually go through it all before the expiration date (does coconut flour even have an expiration date?)

Coconut flour, you’re pretty cool. And coconut flour combined with date paste makes for the best no-bake cookie/cake texture that I just can’t get enough of. That is literally all this cookie layer requires: date paste + coconut flour + vanilla extract. And if you skipped the extract, neither the world nor the cookie would fall apart.

Chocolate. Cookie once, flavor twice. If you save half of that grain-free vanilla cookie dough from above and add cacao powder or cocoa powder or the Your Superfoods Chocolate Lover mix, sandwich cookie side two is done. Just like that!

Actually you may need a little extra date paste or non-dairy milk too, since any of the chocolatey powder options will dry out the dough. Mix, add, taste, and adjust as need be.

Strawberry. I saved the fruitiest flavor for the frosty filling, because frozen fruit makes no-churn blender ice cream-ing very easy. The only ingredients required for this pink sandwich center are frozen strawberries and coconut milk. I added in the Your Superfoods Energy Bomb mix too for extra tangy berry superfood fun, but it’s optional.

You will want to use full fat coconut milk to keep the ice cream creamy, and stirring a few times as it’s freezing before adding the top cookie layer helps too. Store-bought strawberry ice cream would work as well, but I do not recommend strawberry nice cream because it gets way too icy after freezing overnight. Even with the coconut milk, I do suggest removing the sandwiches from the freezer 10-15 minutes before slicing and eating for best texture.

Three layers. Only six necessary ingredients. No grains or added sugar or baking or even sharing required. Just clear out some space on the bottom shelf of the freezer and build a fort with bags of frozen vegetables and cold packs – no one will ever find you sweet sandwich stash!

↓ Check out the VIDEO below! ↓

Neapolitan Ice Cream Sandwiches Yield: Yield: 6 sandwiches 1 x Print Pin Description Neapolitan Ice Cream Sandwiches made with no-churn strawberry ice cream between chocolate + vanilla no-bake cookie for a healthy triple layer treat! Scale 1x 2x 3x Ingredients Chocolate & Vanilla Cookie 2/3 cup coconut flour

coconut flour 1 cup date paste

date paste 1 tsp vanilla extract

vanilla extract 2 – 3 tbsp cacao powder ((*see notes)) Strawberry Ice Cream 2 cup s frozen strawberries

s frozen strawberries 1 15oz can full-fat coconut milk

15oz can full-fat coconut milk Optional: 1 tbsp Energy Bomb superfood mix Instructions Combine the date paste, coconut flour, and vanilla extract. Mix to form a sticky dough. If it is too dry/crumbly, add a little bit of non-dairy milk or more date paste. Divide the dough in half. Add the cacao powder to one half. Mix, adding 1-2 tbsp non-dairy milk as needed. Press the chocolate cookie dough into the bottom of an 8×5″ dish (or a standard loaf pan) lined with parchment paper. Set aside. In a blender, combine the frozen strawberries, coconut milk, and superfood mix if using. Blend until well combined and smooth. Pour on top of the chocolate cookie layer. Freeze for 1-2 hours, stirring after 30 minutes until solid to the touch. On a sheet of wax or parchment paper, press the remaining vanilla cookie into a rectangle roughly the size of the dish. Flip the vanilla cookie on top of the ice cream and press it in gently. Freeze for at least 8 hours. Remove from the freezer at least 15 minutes before slicing and eating. Keep leftovers in the freezer. Notes You can also use cocoa powder OR (as seen in the video) the Chocolate Lover mix from Your Superfoods.

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