Neapolitan ice cream sandwiches are a classic, but most versions cheat by using one store-bought carton and call it a day. Not this one. These Gluten Free Neapolitan Ice Cream Sandwiches have three completely homemade ice cream flavors (chocolate, vanilla, and strawberry) sandwiched between a baked chocolate cookie, with every single component made from scratch. Dairy free, gluten free, and honestly the most ambitious (and rewarding) recipe in my whole ice cream sandwich series.
This flavor has been a highly requested ice cream sandwich flavor since I started my gluten free and dairy free summer ice cream sandwich series three years ago. It's a classic ice cream truck favorite, but I was super intimidated to try and make a Neapolitan ice cream sandwich and get the layers right. It turns out, it's not that hard in the end and I'll walk you through every step. All the other flavors are linked at the bottom of this post and, trust me, you'll want to try them all.
Why You'll Love These Gluten Free Neapolitan Ice Cream Sandwiches
- Dairy free and gluten free: this might be the most surprising part of these homemade ice cream sandwiches, but these babies are allergy friendly without sacrificing the nostalgic flavor combo! They are also fully nut free, soy free, corn free, and can be made refined sugar free.
- Whole food ingredients: no weird additives, no artificial or natural flavors, just ice cream sandwiches made from scratch with simple ingredients for a truly homemade and wholesome summer treat.
- Three from-scratch ice cream flavors: not one carton split three ways or store bought ice creams. We make real chocolate, real vanilla, and real strawberry ice cream and layer them individually.
- A real baked chocolate cookie: we make an authentic chocolate cookie, like the original, not just a basic brownie.
- Make it your way: do all three layers for the full Neapolitan effect, or pick just two flavors if three feels like a lot.
- Easier than it looks: getting the layers right might seem intimidating, but I'll walk you through exactly how to do it so you can enjoy a homemade version of the classic, made allergy friendly and healthier.
- The whole series in one sandwich: this uses the same base techniques from my vanilla, chocolate, and strawberry Ninja Creami ice creams, so if you've made any of those before, you already know these components. And the cookie is based on my classic ice cream sandwiches, we are just putting all these flavors together in a new sandwich!
Ingredients for Gluten Free Neapolitan Ice Cream Sandwiches
- Gluten free flour: be sure to use a 1:1 gluten free all purpose flour blend with xanthan gum.
- Tapioca starch: this helps lighten up the cookie base for the perfect texture.
- Cocoa powder: be sure to use unsweetened cocoa powder, which adds the rich chocolate flavor for the chocolate cookies.
- Coconut sugar: an unrefined sweetener for the cookie base.
- Dairy free butter: keep this recipe dairy free by using a plant-based butter or coconut oil. If you tolerate dairy, feel free to use regular butter.
- Eggs: you'll need one egg and one egg yolk.
- Non-dairy milk: stick to a plant-based milk to keep this recipe dairy free.
- Vanilla extract, baking powder, salt
- Vanilla ice cream: we'll use 1 pint of my Ninja Creami Vegan Vanilla Ice Cream (don't fret if you don't have a Ninja Creami, I provide instructions for how to make each flavor using a traditional ice cream maker in each post).
- Strawberry ice cream: we'll use 1 pint of my Ninja Creami Strawberry Ice Cream.
- Chocolate ice cream: we'll use 1 pint of my Ninja Creami Chocolate Ice Cream.
How to Make Gluten Free Neapolitan Ice Cream Sandwiches
- Start by making the three ice cream bases. Do this ahead of time as each one needs 12-24 hrs to freeze.
- For the cookie base, preheat the oven to 350F.
- Whisk the dry ingredients together in a medium bowl and set aside.
- Beat together the melted butter/coconut oil and sugar in a large bowl. Add remaining wet ingredients and beat to combine.
- Add the dry ingredients to the wet and mix until just combined.
- Line two 12x9 baking sheets with parchment paper then spread the batter evenly over each baking sheet. Use one larger sheet pan if needed, just divide the batter evenly and spread to about the same size.
- Bake cookie bases for 10 minutes then let cool completely. Place them in the fridge or freezer for 30 minutes before assembly so the cookies are easier to work with.
- When ready to assemble, spin each ice cream and avoid over spinning. Keep each pint the freezer until ready to use.
- Cut the edges of each cookie if desired for a clean look then cut each base in half (so you have four 6x9 cookies total). Lay one of the cookies - top side down - on top of a large sheet of plastic wrap on a baking sheet, plate, or cutting board that fits in your freezer.
- Place scoops of chocolate ice cream along the long edge (the 9inch edge) and use an offset spatula to evenly spread and flatten the ice cream into a 2 inch section. Clean the ice cream scoop and spatula and repeat with the vanilla ice cream. Finish with the strawberry so that you have 3 2-inch strips of ice cream on one of the cookies. Top with the other half of the cookie. See my drawing below and video in recipe card for visual help.
- Repeat with the remaining two cookie pieces. Place everything in the freezer on a level surface for at least 3 hours, but preferably overnight.
- Run a sharp knife under hot water, wipe clean, then slice each giant sandwich into 4 sandwiches (so cut the 9-inch length into 4.5inches then cut that in half again) so you end up with 8 perfect Neapolitan ice cream sandwiches!
Substitutions and Variations
- Butter: Regular butter works if you can tolerate dairy. Melted coconut oil also works in this recipe.
- Sugar: To keep this ice cream sandwich recipe refined sugar free, I used coconut sugar. Coconut sugar can behave slightly differently than other sugars. I have not tested any other sweeteners in this recipe, but light brown sugar should work.
- Milk: Any milk will work- dairy free or otherwise!
- Ice cream: Use store-bought dairy free ice cream in the three flavors to save time.
- 2 flavors instead: Only do two flavors instead of three. One option is to spread a layer of vanilla ice cream over the entire cookie base, freeze, then a layer of strawberry for an easier assembly. This still gets you the three flavors: chocolate (cookie), strawberry and vanilla (ice cream).
- Variations: Swap the chocolate cookie for a vanilla sugar cookie base. Add fresh strawberry pieces or chocolate chips as a garnish rolled on the edges.
Serving and Storage
- Serve: let ice cream sandwiches sit for 5-10 minutes at room temperature to soften the ice cream for the best texture. Just don't let them sit out too long or they'll melt!
- Make ahead: these gluten-free ice cream sandwiches are fantastic for summer holidays, BBQ's, or celebrations. Make a batch (or two) up to 3 days ahead of time for best taste and texture, then pull them out 5 minutes before serving. You can also prep the ice cream bases up to 2 weeks ahead and the cookie up to 2 days ahead. Assemble the day before and cut day of.
- Store: Once you have sliced the ice cream sandwiches, wrap each individually in plastic wrap, parchment paper, or wax paper. You can then place all of the sandwiches into a large ziplock bag or freezer container and store in the freezer until ready to eat. They freeze well for up to 3 months.
Tips for the Best Neapolitan Ice Cream Sandwiches
- Use a food scale: use a scale to evenly divide the cookie batter between the two baking trays so you have cookie bases that are the same size.
- Let the cookie cool completely before assembling. This is the most important step. A warm cookie will melt your ice cream immediately. Wait the full hour minimum or until the cookie is cool to the touch.
- Refrigerate cookie base if needed. You'll need to move the cookies around to sandwich the ice cream which can feel precarious since the cookie base is thin. Refrigerating the cookie for 30 minutes first will harden it up, so it's easier to move with less fear of cracking it.
- Don't over spin the ice cream. You want it spreadable like thick peanut butter, not melted. Re-spinning too many times results in soft serve ice cream that will melt all over. Pop the pints back in the fridge if needed.
- Make your game plan before assembling: read my instructions fully before starting and measure for accuracy so you're ready to go when you start scooping.
- Work quickly during assembly. Make sure to have everything prepped and ready before you start. Once the ice cream softens, it moves fast. Don't be afraid to get messy though, use your fingers and hands to work with the ice cream.
- Use an offset spatula for even spreading. This little tool will help you spread the ice cream evenly and allow you to straighten the edges. If you don't have one, that's okay! Using a flat silicone spatula will work too.
- Freeze on a completely flat surface. Even a slight tilt in the freezer means your ice cream layer will be uneven. Make space before you start assembling and ensure the surface you'll be placing in the freezer fits!
- Let them freeze overnight if possible. 3 hours is the minimum, but overnight makes sure the ice cream is solid. This gives you much cleaner cuts and better texture.
- Use a warm knife for cutting. Run a sharp knife under hot water and dry it before each slice for clean cuts without cracking the cookie. This also makes sure the layers are clean.
FAQ
Are these Neapolitan ice cream sandwiches gluten free?
Yes! They are gluten free as written and that's what makes them so special and unique.
Are these Neapolitan ice cream sandwiches dairy free?
Yes! They are dairy free as written and that's also what makes them so special and unique.
Do I have to make all three ice cream flavors from scratch?
Nope, you can buy one or all of the flavors if you don't want to make them from scratch.
How far ahead can I make each component?
You can prep the ice cream 1-2 weeks ahead and the cookie base up to 2 days ahead of assembly. Just make sure to assemble the day before serving so they have time to set.
Why are my ice cream layers blending together instead of staying separate?
Skill and melting. Make sure your ice cream is scoopable, but not runny and work fast to prevent bleeding between layers as the ice cream melts. You also want to use clean utensils as you assemble. If using an offset spatula, as I suggest, wipe it off between ice creams.
Can I make this with just two flavors?
Yes, my suggestion is to use the strawberry and vanilla as you'll get chocolate from the cookie layer. You can also do a thin layer of vanilla ice cream over the entire cookie, freeze, then scoop on the strawberry ice cream and add the top cookie for a much easier process.
How long do these keep in the freezer?
They are good in the freezer for up to 2 months.
More Gluten Free Dairy Free Ice Cream Sandwiches
We start with the Classic Ice Cream Sandwiches
Then move onto fruity: Chocolate Cherry Ice Cream Sandwiches, Peach Ice Cream Sandwiches, Strawberry Shortcake Ice Cream Sandwiches, Blackberry Ice Cream Sandwiches, Banana Pudding Ice Cream Sandwiches
Then come the unique ones: Salted Caramel Chipwich, Golden Milk Ice Cream Sandwiches, PB&J Ice Cream Sandwiches (no peanut butter option!)
Which ice cream sandwich will you try next?
If you made my Gluten Free Dairy Free Neapolitan Ice Cream Sandwiches, I'd love to hear how it went and if you got the layers down! Leave a rating and review below,
Gluten Free Neapolitan Ice Cream Sandwiches (Dairy Free)
These Gluten Free Neapolitan Ice Cream Sandwiches take the classic three-flavor combo and make every single component from scratch. A real baked chocolate cookie base and three individually made ice cream layers: rich chocolate, creamy vanilla, and fresh strawberry. Completely dairy free and gluten free, for a classic made healthier!
Servings 8 sandwiches
Ingredients
Cookie Base
- ¾ cup 1:1 gluten free flour
- 2 tablespoon tapioca starch
- ⅓ cup cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup dairy free butter or coconut oil melted
- ¾ cup coconut sugar
- 1 egg
- 1 egg yolk
- ¼ cup milk of choice
- 2 teaspoon vanilla extract
Ice Cream
Instructions
- PLEASE read all the instructions before beginning for the easiest, most seamless assembly.
- Start by making the three ice cream bases. Do this at least one day ahead as each one needs 12-24 hrs to freeze.
- For the cookie base, preheat the oven to 350F.
- Whisk the flours, cocoa powder, baking powder, and salt together in a medium bowl and set aside.
- Beat together the melted butter/coconut oil and sugar in a large bowl until combined. Add remaining wet ingredients and beat to combine.
- Add the dry ingredients to the wet and mix until just combined.
- Line two 12x9 baking sheets with parchment paper then spread the batter evenly over each baking sheet. If you don't have two of the same size, you can use one larger sheet pan, just divide the batter evenly and spread to about the same size. Use a food scale to evenly divide the batter.
- Bake cookies for 10 minutes then let cool completely. I suggest popping them in the fridge or freezer for 30 minutes before assembly so the cookies are easier to work with.
- When ready to assemble, spin each ice cream on the lite ice cream setting and avoid over spinning or you'll have to pop them back in the freezer to set. Keep each pint the freezer until ready to use.
- Cut the edges of each base if desired for a clean look, making sure both measure the same size. Cut each base in half (so you have four ~6x9 cookies total). Lay one of the cookies - top side down - on top of a large sheet of plastic wrap spread over a baking sheet, plate, or cutting board that fits in your freezer.
- Place scoops of chocolate ice cream along the long edge (the 9inch edge) and use an offset spatula to evenly spread and flatten the ice cream into a 2 inch section (or a section that is about ⅓ of the short edge). Clean the ice cream scoop and spatula and repeat with the vanilla ice cream. Finish with the strawberry so that you have 3 ~2-inch strips of ice cream on one of the cookies. Top with the other half of the cookie. Don't be afraid to get messy and use your fingers as needed. See my drawing within the post and video below for visual help, and read the tips section first! Instructions continue after the video.
- Repeat with the remaining two cookie pieces. Place everything in the freezer on a level surface for at least 3 hours, but preferably overnight.
- Run a sharp knife under hot water, wipe clean, then slice each giant sandwich into 4 sandwiches (so cut the 9-inch length into 4.5inches then cut that in half again) so you end up with 8 perfect Neapolitan ice cream sandwiches!
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