Description

Imagine a dessert that’s as pretty as it is delicious, ready in just 15 minutes with no baking required! Say hello to Neapolitan Ice Cream Sandwiches, a 5.0-star treat from 1 glowing review! These delightful sandwiches layer creamy Neapolitan ice cream between soft pound cake, topped with a glossy dark chocolate drizzle, whipped cream, and crunchy pistachios.

Ingredients

Scale

This recipe makes 4 sandwiches. Here’s what you’ll need:

For the Sandwiches:
- Neapolitan ice cream (about 1 cup total, with vanilla, chocolate, and strawberry layers for colorful flavor).
- 8 thin slices of pound cake (soft, buttery base for the sandwiches; about ¼-inch thick each).
For the Topping:
- 8 tablespoons (½ cup) melted dark chocolate (for a rich, glossy drizzle).
- Whipped cream (for a fluffy, creamy topping).
- Chopped pistachios (for crunchy, nutty flair).

Why These Ingredients Matter

The Neapolitan ice cream brings a trio of flavors—creamy vanilla, rich chocolate, and fruity strawberry—in one scoop, making each bite exciting. Pound cake is soft and sturdy, holding the ice cream perfectly. The melted dark chocolate adds a decadent, crackly coating, while whipped cream and pistachios give a light and crunchy finish. Together, they create a balanced, beautiful dessert that’s as fun to eat as it is to look at.

Substitutions and Variations

Ice Cream: Use separate pints of vanilla, chocolate, and strawberry ice cream if Neapolitan isn’t available. Dairy-free ice cream works for vegan diets.
Pound Cake: Swap for angel food cake, shortcake, or sliced brioche for a different texture. Gluten-free pound cake works, too.
Dark Chocolate: Use milk chocolate, white chocolate, or a mix for a sweeter or creamier drizzle.
Whipped Cream: Use store-bought whipped topping or make your own by whipping ½ cup heavy cream with 1 teaspoon sugar. Coconut whipped cream is great for dairy-free diets.
Pistachios: Swap for chopped almonds, pecans, or sprinkles. Omit for nut-free.
Vegan: Use dairy-free ice cream, vegan pound cake, and plant-based chocolate and whipped cream.
Gluten-Free: Use gluten-free pound cake or cookies for the base.

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Instructions

Step 1: Prepare the Ice Cream

Let Neapolitan ice cream soften at room temperature for 5-10 minutes until scoopable but not melted.

Tip: Work quickly to keep the ice cream firm. Use a small scoop for even portions.

Step 2: Assemble the Sandwiches

Place 4 thin slices of pound cake on a clean surface.
Scoop about ¼ cup Neapolitan ice cream onto each slice, ensuring some of each flavor (vanilla, chocolate, strawberry) is included.
Gently spread the ice cream to the edges of the cake.
Top each with another slice of pound cake to form a sandwich.
Smooth the edges with a spatula or knife so the ice cream is flush with the cake.

Tip: If the ice cream starts melting, pop the sandwiches in the freezer for 5 minutes before continuing.

Step 3: Add the Chocolate Drizzle

Melt 8 tablespoons (½ cup) dark chocolate in a microwave-safe bowl in 15-second bursts, stirring until smooth (about 30-45 seconds total).
Place the sandwiches on a plate or parchment-lined tray.
Pour 2 tablespoons melted chocolate over each sandwich, letting it drip down the sides for a pretty effect.

Tip: Use a spoon to drizzle chocolate evenly. Work quickly to avoid melting the ice cream.

Step 4: Freeze

Place the sandwiches in the freezer for 10-15 minutes until the chocolate hardens and the ice cream is firm.

Tip: Cover loosely with plastic wrap to prevent freezer burn, but don’t let it touch the chocolate.

Step 5: Add Toppings and Serve

Remove the sandwiches from the freezer.
Pipe or spoon a dollop of whipped cream on top of each sandwich.
Sprinkle with chopped pistachios for crunch.
Serve immediately.

Tip: Chill the whipped cream until ready to use for a firm topping. Serve on chilled plates to keep the sandwiches cold.