Name: These Christmas Neapolitan ice-cream sandwiches are almost too pretty to eat
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Ingredients: 2L store-bought Neapolitan ice cream; 100g unsalted butter, softened; 1/3 cup caster sugar; 1 free-range egg yolk; 1/2 teaspoon vanilla extract; 1 cup plain flour, plus extra to dust; 2 tablespoons Dutch-process cocoa powder; 1/2 teaspoon bicarbonate soda; Pinch of salt

Want to turn that store-bought Neapolitan ice cream into a festive homemade treat? These Christmas Neapolitan ice-cream sandwiches are the perfect make-ahead dessert that’s sure to be a crowd favourite come Christmas Day. Whether you’re catering for small kids or adults over the holidays, the chocolate, vanilla and strawberry flavours combined with a buttery chocolate cookie are both nostalgic and delicious.

Ingredients

2L store-bought Neapolitan ice cream

100g unsalted butter, softened

1/3 cup caster sugar

1 free-range egg yolk

1/2 teaspoon vanilla extract

1 cup plain flour, plus extra to dust

2 tablespoons Dutch-process cocoa powder

1/2 teaspoon bicarbonate soda

Pinch of salt

Method

Step 1

Line a 20cm x 30cm x 3cm lamington pan with two layers of plastic wrap. Dollop scoops of ice cream in the pan, overlapping colours. Using the back of a spoon, lightly press down on the ice cream to compact and flatten it. Cover the pan with plastic wrap. Freeze the ice cream for 4 hours or overnight, until firm.

Step 2

Preheat oven to 170°C/150°C fan-forced. Line two baking trays with baking paper.

Step 3

In a large bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar 2–3 minutes, until pale and fluffy. Beat in egg yolk and vanilla.

Step 4

Sift flour, cocoa, bicarbonate soda and salt in a bowl. In two batches, stir flour mixture into butter mixture until combined. Shape into a disc, wrap in plastic wrap and chill for 30 minutes.

Step 5

Roll dough between two lightly floured sheets of baking paper to 5 mm thick. Lightly dust cookie cutters and stamp with extra flour. Cut dough into shapes with cutter, then press the stamp in firmly, dusting the cutter and stamp with extra flour each time (you may need to use a toothpick to remove any dough caught in the stamp). Chill
cutouts for 15 minutes.

Step 6

Bake 10 minutes, then set aside to cool completely.

Step 7

Use a cookie cutter to cut out 25 ice-cream shapes, then cover with plastic wrap and freeze until firm.

Step 8

Sandwich ice cream between biscuits. Freeze until ready to serve.

neapolitan ice cream sandwiches — Photography: John Paul Urizar | Styling: Michelle Cranston *(Credit: Photography: John Paul Urizar | Styling: Michelle Cranston)*

Cook’s tips

Run the back of a hot, dry spoon over the ice-cream cutouts before sandwiching and refreezing. This helps the biscuits stick to
the ice cream.

Ismat Awan

Ismat Awan trained at Le Cordon Bleu in Sydney and Paris and has worked in celebrated kitchens including Pierre Hermé in Paris and Rockpool on George in Sydney. With over 10 years in the food industry, she is now a Sydney-based creative food consultant and recipe developer, drawing on her global experiences—from Timor-Leste to France and Switzerland—to bring a love of spice and playful twists to family favourites, showcased in this issue’s nostalgic vintage baking and Christmas cookie features.