When I make these neapolitan cookies, something got in my head that I’d like to make a reverse ice cream sandwich. So I took the cookies and filled them with vanilla ice cream. They freeze suprisingly well!
The combo of cookie and ice cream is delicious and they are so pretty to look at!
1 cup (2 sticks) butter, softened
1-1/4 cups white sugar
1 teaspoon vanilla
2-3/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
pink gel food coloring
2-4 tablespoons cocoa powder
3 TB mini chocolate chips
vanilla ice cream (recipe here)
Prep a loaf pan by lining it with plastic wrap. This will make for easy removal later. Make sure the plastic wrap is long and hangs over the edges.
In the bowl of an electric mixer, cream together the butter and sugar. Add the egg, then the vanilla.
In a separate bowl whisk the flour, baking powder and salt. Add to the butter mixture.
Divide the dough into three bowls. Add the gel coloring to one – this will be your pink. Gel color is the best way to go and only takes a few drops and you always get the EXACT color it says on the bottle!
In the second bowl, mix in the cocoa powder. This may take more or less than the 2 tablespoons, just play it by ear until you get a nice chocolate brown color. Add in the mini chocolate chips.
The last bowl is left as is and now you should have three colors of dough. Spread the chocolate dough on the bottom of the loaf pan first. Followed by the vanilla dough, then the pink.
Cover and refrigerate until firm.
Once the dough is ready, preheat the oven to 350 degrees and prep baking sheets with silpats.
Using the hanging plastic wrap, carefully pull the dough out and take off the wrap. You should have one nice solid piece of dough. With a sharp knife, cut the dough into 1/4 inch slices. Place the cookie slices on the prepped baking sheet.
Bake for 10-12 minutes depending on your oven. Don’t let the vanilla part turn brown! Let the cookies cool on a wire rack.
Once they are cool, spread the vanilla ice cream on one side, then sandwich it with another cookie. Wrap in plastic wrap individually and freeze until you are ready to serve.
The buttery cookies are great by themselves – the ice cream is just an added bonus!