Neapolitan ice cream sandwiches
- Prepare
- overnight
- Cook
- less than 10 mins
- Serve
- Makes 8–10
- Dietary
- Vegetarian
These DIY ice cream sandwiches feature easy homemade ice cream in three iconic flavours – vanilla, strawberry and coffee.
Ingredients
For the Neapolitan ice cream
- 600ml/21fl oz double cream
- 400ml tin condensed milk
- pinch salt
- 2 tsp vanilla extract
- 800g/1lb 12oz strawberries
- 2 tbsp coffee essence or 2 tbsp instant espresso powder mixed with 1 tbsp water
- 16-20 wafers, to serve
- 150g/5½oz desiccated coconut, to serve
For the chocolate
- 400g/14oz dark milk chocolate (55% cocoa solids)
- 50ml/2fl oz rapeseed or vegetable oil
Method
To make the Neapolitan ice cream, whip the cream in a mixing bowl to form soft peaks then fold in the condensed milk, salt and vanilla.
Set a third of this aside – this is your vanilla layer.
Add the strawberries to a large saucepan and cook, on a low heat, until soft. This will take 5–8 minutes, depending on the size of the strawberries.
Add the strawberries to a blender and blend until smooth. Pass through a sieve and add to another third of the ice cream.
Mix the coffee essence to the remaining third of the ice cream.
At this stage you can ripple all three ice creams together and set or set them individually in three containers or trays of the same size.
To make the chocolate, melt the chocolate and oil in a heatproof bowl set over a pan of gently simmering water. Allow to cool until 40C then transfer to a wide, deep bowl or glass that can fit the width of your wafers.
Once the ice cream is set, layer the three flavours together (if setting separately) and cut into slabs the same size as your wafers.
Sandwich the ice cream between two wafers and, working quickly, dip one end into the melted chocolate and then straight into the desiccated coconut. The chocolate will set quickly so act fast! Repeat with the remaining ice cream and wafers.
