Nothing beats the color and flavor combo of strawberry pink, rich vanilla and deep, velvety chocolate. Neapolitan is making a play for the spotlight and we couldn’t be any happier about this scrumptious trifecta. We’re savoring the last bits of summer with this delicious spin on Neapolitan ice cream — classic vanilla ice cream sandwiched between buttery chocolate and strawberry shortbread! You ready? Let’s get started.

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 makes about 6 long sandwiches:
 — 1 gallon vanilla ice cream, softened

— 1 cup unsalted butter, room temperature

— 1/2 cup sugar

— 2 cups flour

— 1/4 cup cocoa powder

— 1/4 cup dehydrated strawberries

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Prep the ice cream.

1. Prep the ice cream by bringing it to room temperature. Line a 9 x 13-inch baking tray with parchment paper. Scoop out the ice cream into the baking tray, making a thin layer. This will be the ice cream filling, so make it the thickness you want your ice cream sandwiches to be. Put back in the freezer.

Make the shortbread.

1. First, preheat the oven to 325 degrees Fahrenheit.

2. In a large bowl, cream together 1/2 cup butter and 1/4 cup sugar until light and fluffy.

3. Gradually beat in the flour and the cocoa powder. Be careful not to overbeat. The mixture should be a little dry and crumbly.

4. Using your hands, work the mixture until it clings together. Shape it into a large bowl.

5. Line a cookie sheet with parchment paper. Lightly roll the dough with a rolling pin until it’s a flat square, about 8 x 8 inches.

6. Bake for about 20-25 minutes until lightly brown.

7. Repeat these steps, except instead of adding the cocoa powder, break up the dehydrated strawberries into pieces and add in after the flour.

8. Cut the shortbread into rectangles while it’s warm. Let cool.

Assemble the sandwiches.

1. When the shortbread has cooled, bring out the flattened ice cream.

2. Using the shortbread as a guide, cut out a rectangle of ice cream.

3. Stack the layer of ice cream on top of the shortbread, then top off with another piece of shortbread. Make sure to use one chocolate shortbread and one strawberry shortbread.

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Make one smooth layer of ice cream. Use a spatula to flatten the top.


Don’t worry if the dough is a bit crumbly, but make sure to use your fingers to mold it into a thicker dough. Roll it out to be the desired thickness of your shortbread.

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Mmmm… rich and chocolatey.


Trace the shortbread with a knife to make sure it’s the right size for ice cream. Then squish the ice cream between the two pieces of shortbread to even it out, and scrape off the excess with a knife.

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Max delish.

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