• Home
  • About
  • Recipes
  • Recipes
    • vegan
    • gluten-free
    • paleo
    • fruit-sweetened
  • Shop
  • Contact
  • Video Production

Feasting on Fruit

  • Recipes
    • vegan
    • gluten-free
    • paleo
    • fruit-sweetened
  • Shop
  • Contact
  • Video Production

vegan, brownies & bars, gluten-free, paleo, fruit-sweetened, oil-free, sweet · July 27, 2017

Neapolitan Ice Cream Sandwiches

Jump to Recipe·Print Recipe

Neapolitan Ice Cream Sandwiches made with no-churn strawberry ice cream between chocolate + vanilla no-bake cookie for a healthy triple layer treat!

Neapolitan Ice Cream Sandwiches {vegan & paleo}

Chocolate. Vanilla. Strawberry snuggled in between.

Okay maybe snuggled is the wrong word with its warm+fuzzies connotation when this is more of a cool+creamy situation. But those three have been squished and squeezed and squared into one compact triple layer bite, and there’s so much yum going on it’s starting to feel flavor-crowded!

Neapolitan Ice Cream Sandwiches {vegan & paleo}

Since ice cream sandwiches are my favorite kind of sandwiches, after experiencing the no-bake deliciousness of these chocolate chip cookie dough ones I knew I wanted to try out another flavor before summer slipped away from us. Those chip-speckled ones have already been remade many times with positive reviews, so I figured you’d be cool with it too, yes?

I can’t think of a classic ice cream flavor that lends itself better to being sandwich-ed than Neapolitan. It already comes with three distinct components built in, and one of them is perfectly fruity for the no-churn ice cream filling. Not to say that butter pecan or rocky road didn’t cross my mind. No worries though, those are stashed away in my brain (or very long word doc of ideas) for next year.

Neapolitan Ice Cream Sandwiches {vegan & paleo}

I partnered up with Your Superfoods on the video for this recipe, so you will see a couple of their delicious superfood products in the mix. Not surprisingly, the Chocolate Lover mix was my favorite – it has a rich and intensely chocolatey flavor that almost made me wish both cookie sides were chocolate. But that would be breaking the Neapolitan rules. The Energy Bomb mix was bright and delicious too – with acai as the first ingredient it blended wonderfully with the strawberry ice cream.

If you want to give those mixes or any of their products a try, you can use the code NATALIE15 to receive 15% off -> HERE

Neapolitan Ice Cream Sandwiches {vegan & paleo}

Vanilla. I am proud to say I have finally reached a point where I can buy the BIG container of coconut flour knowing that I will actually go through it all before the expiration date (does coconut flour even have an expiration date?)

Coconut flour, you’re pretty cool. And coconut flour combined with date paste makes for the best no-bake cookie/cake texture that I just can’t get enough of. That is literally all this cookie layer requires: date paste + coconut flour + vanilla extract. And if you skipped the extract, neither the world nor the cookie would fall apart.

Chocolate. Cookie once, flavor twice. If you save half of that grain-free vanilla cookie dough from above and add cacao powder or cocoa powder or the Your Superfoods Chocolate Lover mix, sandwich cookie side two is done. Just like that!

Actually you may need a little extra date paste or non-dairy milk too, since any of the chocolatey powder options will dry out the dough. Mix, add, taste, and adjust as need be.

Neapolitan Ice Cream Sandwiches {vegan & paleo}

Strawberry. I saved the fruitiest flavor for the frosty filling, because frozen fruit makes no-churn blender ice cream-ing very easy. The only ingredients required for this pink sandwich center are frozen strawberries and coconut milk. I added in the Your Superfoods Energy Bomb mix too for extra tangy berry superfood fun, but it’s optional.

You will want to use full fat coconut milk to keep the ice cream creamy, and stirring a few times as it’s freezing before adding the top cookie layer helps too. Store-bought strawberry ice cream would work as well, but I do not recommend strawberry nice cream because it gets way too icy after freezing overnight. Even with the coconut milk, I do suggest removing the sandwiches from the freezer 10-15 minutes before slicing and eating for best texture.

Neapolitan Ice Cream Sandwiches {vegan & paleo}

Three layers. Only six necessary ingredients. No grains or added sugar or baking or even sharing required. Just clear out some space on the bottom shelf of the freezer and build a fort with bags of frozen vegetables and cold packs – no one will ever find you sweet sandwich stash!

Neapolitan Ice Cream Sandwiches {vegan & paleo}

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Neapolitan Ice Cream Sandwiches

  • Yield: 6 sandwiches 1x
Print Recipe
Pin Recipe

Description

Neapolitan Ice Cream Sandwiches made with no-churn strawberry ice cream between chocolate + vanilla no-bake cookie for a healthy triple layer treat!


Ingredients

Scale

Chocolate & Vanilla Cookie

  • 2/3 cup coconut flour
  • 1 cup date paste
  • 1 tsp vanilla extract
  • 2–3 tbsp cacao powder ((*see notes))

Strawberry Ice Cream

  • 2 cups frozen strawberries
  • 1 15oz can full-fat coconut milk
  • Optional: 1 tbsp Energy Bomb superfood mix

Instructions

  1. Combine the date paste, coconut flour, and vanilla extract. Mix to form a sticky dough. If it is too dry/crumbly, add a little bit of non-dairy milk or more date paste.
  2. Divide the dough in half. 
  3. Add the cacao powder to one half. Mix, adding 1-2 tbsp non-dairy milk as needed.
  4. Press the chocolate cookie dough into the bottom of an 8×5″ dish (or a standard loaf pan) lined with parchment paper. Set aside.
  5. In a blender, combine the frozen strawberries, coconut milk, and superfood mix if using.
  6. Blend until well combined and smooth.
  7. Pour on top of the chocolate cookie layer. Freeze for 1-2 hours, stirring after 30 minutes until solid to the touch.
  8. On a sheet of wax or parchment paper, press the remaining vanilla cookie into a rectangle roughly the size of the dish.
  9. Flip the vanilla cookie on top of the ice cream and press it in gently.
  10. Freeze for at least 8 hours.
  11. Remove from the freezer at least 15 minutes before slicing and eating. Keep leftovers in the freezer.

Notes

You can also use cocoa powder OR (as seen in the video) the Chocolate Lover mix from Your Superfoods.

Did you make this recipe?

Tag @feastingonfruit on Instagram

Pin It 

Neapolitan Ice Cream Sandwiches {vegan & paleo}

SaveSave

Pin
Share
Tweet
Email

In: vegan, brownies & bars, gluten-free, paleo, fruit-sweetened, oil-free, sweet · Tagged: chocolate, dessert, medjool dates, no-bake, strawberry, summer, vanilla, grain-free, coconut flour, paleo, no-churn

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

recipes to your inbox

enter your email to get on the list!

You’ll Also Love

Lemon Blueberry Tarts
Vegan Strawberry Crumb Cake
Vegan Frosted Animal Crackers

Comments

  1. Sara says

    July 27, 2017 at 11:25 am

    Okay so I didn’t know whether you could top the cookie dough version with how perfectly square and sandwich-y they were, but you’ve done it! I’ve always loved the neapolitan, probably mostly for how pretty the colors look together, but the flavors work so well which just makes it even more tempting. I couldn’t agree with you more about the date + coconut flour combination, so sweet and soft and perfect! These are like the perfect way to say goodbye to summer. Love!

    Reply
    • Natalie says

      July 28, 2017 at 10:35 am

      I love the colors of neapolitan too, but any dessert that let’s me have chocolate AND vanilla all at once feels like a win in my book! Oh and the strawberry addition I’ve come to appreciate as I’ve gotten older and fruitier too 🙂 Aww summer I will miss you, but in the meantime…all the ice cream!

      Reply
  2. Raia Todd says

    July 28, 2017 at 10:08 am

    These look so delicious! I can’t wait to gather all the ingredients and give them a try!

    Reply
    • Natalie says

      July 28, 2017 at 10:32 am

      Thanks Raia! I hope you love them too 🙂

      Reply
  3. Moriah says

    July 30, 2017 at 5:27 pm

    Would oat flour also work in this recipe instead of coconut flour? Can’t wait to try these!

    Reply
    • Natalie says

      July 30, 2017 at 5:59 pm

      Oat flour will not work as a direct sub since it is much less absorptive than coconut flour, so if you want to use it you will need to probably double the amount of flour to get a manageable no-bake dough. Even so, the texture will not be as “baked” like, but it will still work and taste fine 🙂 Enjoy!

      Reply
  4. The Vegan 8 says

    July 30, 2017 at 11:38 pm

    So sorry I’m so late on your post, I’m drowning over here, haha! What I WISH I was drowning in, is these beautiful pink neapolitan ice cream sandwiches! I love strawberry ice cream and well, strawberries in general and it sandwiched between vanilla and chocolate, that sounds like heaven. I love chocolate and vanilla both so much. I would normally say vanilla is my favorite flavor, but lately the intense chocolate creations going down in my kitchen has me #1 chocolate again and the fact that you have the best of both worlds here is fantastic! Those superfoods sound amazing too. Any chance to spruce up the nutrition I’m all for. Glad you mentioned only using the full fat milk for the strawberry ice cream too…nobody wants to bite into a rock hard ice cream sandwich and break a tooth, LOL! These sure are beautiful Natalie! Loved your video too.

    Reply
    • Natalie says

      July 31, 2017 at 10:24 am

      I flip flop on the chocolate vs vanilla thing all the dang time, so both together with no tough decisions always makes me happy to 🙂 Ha yes let’s keep dentists and tastebuds happy all at the same time and stick to ice CREAM instead of ice CUBE sandwiches. Ahhh I can’t imagine how crazy busy you must be, but at least you are well stocked in snacks–no question there. Good luck and no worries ever on being “late” 🙂

      Reply
      • The Vegan 8 says

        July 31, 2017 at 11:34 am

        Bahaha, the dentist comment killed me!! Lol! Thank you for understanding sweet Natalie…I feel bad that I’m getting so behind, because I want you to know I absolutely LOVE your posts and will always find the time to read them….and DROOL over them, LOL! xx

        Reply
        • Natalie says

          July 31, 2017 at 7:36 pm

          You are so sweet, that means a lot to me <3 But really don't feel bad, I've heard many stories about the craziness of cookbook writing and I have a feeling it's even more crazy once you are in it then you can ever imagine from anecdotes! xo

          Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Next Post >

3 Ingredient Vegan Chocolate Pots

oh, hi there

I’m Natalie, the recipe creator around here sharing simple snacks and treats that are secretly healthy under their sweet dessert disguises!

join the list

Categories

  • breakfast
  • brownies & bars
  • cakes & breads
  • candy
  • cookies
  • cupcakes & muffins
  • pies & crumbles
  • creamy

Search

trending now

Tahini Chocolate Chip Ice Cream Sandwiches

Tahini Chocolate Chip Ice Cream Sandwiches

Double Chocolate Oatmeal Cookies

Double Chocolate Oatmeal Cookies

Easy Vegan Chocolate Mug Cake

Easy Vegan Chocolate Mug Cake

SunButter Granola

SunButter Granola

instagram

Follow @feastingonfruit

Blueberry Walnut Coffee Cake! THE coffee cake for Blueberry Walnut Coffee Cake! THE coffee cake for cozy mornings while we count down days until spring☀️ Vegan and grain-free with an ultra moist fluffy crumb! Recipe below…

Cake
-3/4 cup (180g) non-dairy yogurt
-1/2 cup (125g) almond butter or tahini
-1/2 cup (160g) maple syrup
-1 tsp vanilla extract
-1/3 cup (40g) coconut flour
-1/3 cup (40g) tapioca flour
-2 tsp baking powder
-1/4 tsp salt
-1 cup blueberries (fresh or frozen)
Streusel
-1/4 cup (50g) coconut oil
-1/4 cup (35g) coconut sugar
-2 tbsp (15g) coconut flour
-1 tsp cinnamon
-1/4 cup (30g) chopped walnuts

Preheat the oven to 350F. Whisk together yogurt, nut butter, maple syrup, and vanilla. Add dry ingredients and mix to combine. Gently fold in the berries. Spread into a greased or lined baking dish (mine was 9x6”). In a small bowl combine all the crumble ingredients. Mix with a fork until clumpy. Sprinkle evenly over the top of the cake batter and press in gently. Bake for 38-40 minutes (the center should feel firm to the touch when it’s done). Remove from the oven, cool for at least 30 minutes before slicing.

#veganbaking #coffeecake #glutenfreevegan #brunchrecipes
Some recipes are worth splurging on dairy-free whi Some recipes are worth splurging on dairy-free white chocolate and this is DEFINITELY one of them🤎🤍 That decadent chocolate + peanut butter + coconut middle 1000% deserves the creamy coating and sprinkle finish, trust me💗 Recipe below…

Vegan White Chocolate Valentine’s Truffles
-1 package @emmysorganics Dark Cacao Coconut Cookies
-1/4 cup (65g) almond or peanut butter
-1/3 cup (60g) dark chocolate chips, melted
-Pinch of salt
-1/2 tsp vanilla extract
-8oz vegan white chocolate.
-Optional: natural pink sprinkles + 1/4 cup more melted dark chocolate for topping

Melt the white chocolate. Pour a small spoonful into the bottom of each cavity of the mold, and tilt to coat the bottom and up the sides of each heart. Freeze. Set aside the remaining white chocolate. Melt the dark chocolate chips. In a food processor combine the Dark Cacao Coconut Cookies, almond/peanut butter, melted chocolate, salt, and vanilla. Process until smooth, it should be the consistency of a thick brownie batter. Place about 2 tsps of the chocolate mixture into each heart and press to flatten. Cover with remaining melted white chocolate. Chill until chocolate is set. Carefully remove from the molds. Optionally drizzle with more dark chocolate and top with sprinkles. Enjoy!

#veganchocolate #valentinesrecipes #vegantruffles #healthydesserts
Its #nationalmedjooldateday 🥳🥳 I have wayyyy Its #nationalmedjooldateday 🥳🥳 I have wayyyyyy too many medjool recipes on the blog to mention, so I picked this friday-easy, highly-fudgy, personal fave: No-Bake Vegan Chocolate Cream Pie!

Four ingredient chocolate crumb crust. Three ingredient date-sweetened cream filling. Its truly TOO simple and TOO good❤️

Crust
-2 cups almonds (or nuts of choice)
-1/2 cup cocoa powder
-1/2 tsp salt
-1/4 cup coconut oil
Filling
-12oz unsweetened chocolate, melted
-3 cups non-dairy milk 
-1 cup (10-12) pitted medjool dates (@ndmedjooldates are my favorite!)

Blend almonds, cocoa powder, and salt. Add the coconut oil. Blend until the texture is moist and crumbly. Press into the bottom of a pie pan and up the sides.

Blend the milk and dates on high until very smooth. Add melted chocolate and blend until combined. Pour into the crust and smooth the top. Refrigerate (creamier more like a pudding/mud pie) or freeze (firmer texture) overnight, or for at least 8 hours. Slice and enjoy!

https://feastingonfruit.com/no-bake-vegan-chocolate-cream-pie-2/
Channeling sweet summer energy into this chilly wi Channeling sweet summer energy into this chilly winter week with a Dark Chocolate Raspberry Cheesecake Bar closeup🍫❤️ Swap in any berry you love (big big fan of the tart raspberry tang though😋), but you need a bite of this lush dairy-free filling on top of @emmysorganics dark cacao cookie crust situation. Recipe below…

Crust
-1 package Emmy’s Organics Dark Cacao Cookies
-1/4 cup (30g) almond flour
-2 tbsp (50g) coconut oil
Filling
-2 cups (360g) raw cashews, soaked 3+ hours then drained
-1 cup (240g) full fat coconut milk
-1/3 cup (105g) maple syrup
-2 tbsp lemon juice
-1 tbsp lemon zest
-1 tsp vanilla extract
Swirl
-1 1/2 cup (180g) fresh raspberries
-2 tbsp coconut sugar
-1-2 tbsp water

Combine crust ingredients in a food processor. Process until cookies are broken down and mixture begins to clump together. Press firmly into the bottom of a loaf pan lined with parchment paper. Blend the filling ingredients until very smooth and creamy. Pour on top of the crust. Combine berries, coconut sugar, and water in a small saucepan. Simmer over medium-high heat for 5-7 minutes stirring frequently until it begins to thicken and become syrupy. Smash with a fork until the berries are mostly broken down.  Spoon on top of the cheesecake mixture and use the back of a spoon to swirl. Freeze overnight. Slice into bars and enjoy. Keep leftovers in the freezer. 

#nobakecheesecake #veganrecipes #healthydessert
Spiced Chocolate Chip Cookie Brittle! Think: choco Spiced Chocolate Chip Cookie Brittle! Think: chocolate chip cookie but ULTRA thin and crispy with a layer of dark chocolate underneath and a touch of holiday spice🍪🎄The combination of almond flour and yummy @sunbutter makes this brittle rich and “buttery”😋 Plus vegan, grain-free, and exceptionally giftable! 

New recipe on the blog! Link in my bio✨ https://feastingonfruit.com/spiced-chocolate-chip-cookie-brittle/

#vegancookies #christmascookies #holidaybaking #cookiebrittle #glutenfreebaking #feedfeed #veganpaleo
Is it even christmas time without a gingerbread cu Is it even christmas time without a gingerbread cutout cookie + sprinkles moment??🎄

This is my fave vegan and paleo recipe—super moist and tender with almond flour, heavy on the molasses, with a pop of lemon, and they’re oil-free!

Ingredients
-1/2 cup coconut sugar
-1/4 cup almond butter (or any nut/seed butter)
-1/4 cup molasses
-1 tbsp lemon juice
-2 tsps ginger
-1 tsp cinnamon
-1/4 tsp cloves
-1/2 tsp baking soda
-1 tsp vanilla extract
-2 cups almond flour (oat flour option linked in my bio!)

Whisk coconut sugar, almond butter, molasses, and lemon juice until combined. Add the rest of the ingredients and mix/knead to form a ball of dough. Roll out the dough to 1/4 inch thickness between two pieces of wax paper. Chill dough flat for 30 minutes. Cutout cookies with a cookie cutter, then use a spatula to carefully transfer to a baking sheet lined with parchment paper. Bake for 10 minutes at 350F or until golden around the edges. You can re-roll/cut the excess dough. Cool completely. Decorate (I used melted coconut butter + matcha for the “glaze”) and enjoy!

https://feastingonfruit.com/gingerbread-cutout-cookies/
Vegan Turtle Thumbprint Cookies! A favorite chocol Vegan Turtle Thumbprint Cookies! A favorite chocolate candy turned cookie, and dare I say I like the even BETTER in this form?!🍪🍪 These decadent drizzled cookies took quite a bit of testing because its really two recipes in one: fudgy gluten-free chocolate pecan cookies + homemade vegan caramel. Both simple, both holiday approved, both deliciously rich thanks to the magic of @miyokoscreamery vegan butter🧈

New recipe on the blog🐢 Link in my bio!

https://feastingonfruit.com/turtle-thumbprint-cookies/
Sugar cookies meets efficiency meets frosting pile Sugar cookies meets efficiency meets frosting piled on EXTRA thick in this Vegan Sugar Cookie Tart (or bars!) With a grain-free sugar cookie crust, sweet vanilla frosting filling, and all the holiday sprinkles your heart desires❤️💚❤️ Recipe linked in my bio!

https://feastingonfruit.com/sugar-cookie-tart/

#vegancookies #christmascookies #holidaybaking #sugarcookies #glutenfreebaking #feedfeed
This is not just a candy cane cupcake, this is a C This is not just a candy cane cupcake, this is a CAFFEINATED candy cane cupcake a.k.a. fluffy rich dark chocolate Peppermint Mocha Cupcakes❤️☕️🍫 Naturally sweetened, vegan and grain-free, and with a few different fudge frosting options. Recipe linked in my bio!

https://feastingonfruit.com/peppermint-mocha-cupcakes/
If eating ice cream in December is wrong then…I’ll take your bowl🙋🏻‍♀️🎄🍨

GINGERBREAD BLENDER ICE CREAM with molasses and spices and copious cookie crumbles of course🍪 Recipe below, happy friday!

4-5 frozen bananas
2 tbsp molasses
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp vanilla extract
1 tsp lemon juice
Gingerbread cookies, crumbled (link to my fave vegan/gf recipe in my stories!)

Blend everything except the cookies in a high speed blender or food processor until creamy and smooth. Add half of the cookie crumbles. Blend briefly to combine. Spread into a shallow pan or dish. Sprinkle more cookie crumbles on top. Freeze for at least 2 hours. Scoop into bowls, top with more cookies, enjoy!

https://feastingonfruit.com/gingerbread-nice-cream/

Explore

  • Recipes
  • Shop My Favorites
  • Blog

get new recipes

Info

  • About
  • Work With Me
  • Privacy
  • Privacy
  • Press

Copyright © 2023 Feasting on Fruit · Theme by 17th Avenue