Neapolitan ice cream sandwiches
- June 2012
- Makes 30 sandwiches
- Takes 1 hour to make, 5 minutes to cook, plus churning and freezing
Layers of lemon curd, strawberry and blueberry ice cream are sandwiched between wafers for an impressive dessert recipe.
Looking or something a bit more decadent? Try these ice cream parfait bombs.
- 19g (10.9g saturated)
- 26.3g (24.6g sugars)
If you don’t have an ice cream maker, pour the 3 ice creams into 3 airtight containers, then cover and freeze for 1 hour. With an electric hand mixer or balloon whisk, beat each ice cream until broken up. Return to the freezer and repeat 2-3 more times, then freeze completely.
To make Neapolitan layers, remove the 3 types of ice cream from the freezer and leave for 30 minutes until softened, then continue from step 5.
Reserve the egg whites – they’re great to use in meringues or pavlovas. Lightly whisk, then freeze in a plastic container or freezer bag for up to 3 months, making sure you note the contents and date them for reference.
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