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Pillsbury Cookie Dough
tube Pillsbury™ Ready To Bake!™ sugar cookies
carton strawberry sorbet
With a floured surface, roll the dough out to about ½ inch thick. You want the cookies to be thin and crispy.
Cut your shapes out and place them on a cookie sheet to bake for 10 minutes or until golden brown.
Once the cookies are done, you can re-cut them to get the shape back if they lost it in the oven. Sometimes the cookies tend to spread out more than you’d like.
Let the cookies cool completely until they are hard and crispy.
Spoon the three different sorbet ice creams onto a cookie and then place another cookie on top. You can clean up the edges if needed before serving.
More About This Recipe
- Sorbet is the perfect treat for a hot summer day…but adding delicious cookies to make it an adorable sandwich is even better!
These little heart-shaped cookie sandwiches are a delicious addition to any outdoor get together. They’re extremely easy to make because you can use Pillsbury pre-made sugar cookie dough and yummy sorbet from the store.
Growing up, we would go to the river during the warm summer months and I always remember loving the refreshing taste of sorbet to cool off. Sorbet is also lower in fat than ice cream and a great alternative to higher fat desserts, especially during bathing suit season!
I chose raspberry, mango, and lemon sorbet to make my Neapolitan Sorbet Sandwiches—and let me say that they were amazing mixed together with a thin, crisp sugar cookie! You can also customize them and make whatever shape you want. (How about stars for the 4th of July?) Eating one of these has me so looking forward to summer! ;)
So here’s how you make them. With a floured surface, roll your dough out to about ½ inch thick. You want the cookies to be thin and crispy.
Cut your shapes out.
Place them on a cookie sheet.
Bake for 10 minutes or until golden brown. Once the cookies are done, you can re-cut them to get the shape back if they lost it in the oven. Sometimes the cookies tend to spread out more than you’d like. Let the cookies cool completely until they are hard and crispy.
Get out your sorbet...maybe eat a little.
Spoon the three different sorbet flavors onto a cookie.
Then place another cookie on top.
You can clean up the edges if needed before serving.
Sit back, relax, and enjoy the refreshing taste of summer!
If you're in the mood for more sorbet, try these recipes!
Summer Fruit-Topped Sorbet
Lemon Sorbet with Blueberry Sauce
Mango-Strawberry Sorbet Torte
Naples can be a bit of an intimidating city to the average tourist. It’s an assault on the senses, packed with bustling crowds, scooters zipping around the streets at breakneck speeds and the constant background noise of car horns beeping away. But none of that stops throngs of visitors making the pilgrimage to this historic city every year – after all, this is the home of pizza we’re talking about.
Our collection of Neapolitan recipes proves that while Naples made its culinary name for pizza, there’s plenty more delicious dishes to get your teeth stuck into. If you’re after the perfect crust, check out master pizzaiolo Franco Pepe’s pizza dough recipe, then try and replicate some of his most famous creations (‘Tomato whim’ is a fantastic example). Fancy something more robust? Ragù Napoletano isn’t just a great sauce for pasta – the slow-cooked joints of meat are lifted out once cooked and served as a separate course after the primi. Lasagne di carnevale is perfect for special occasions and takes the beloved dish to new heights, while Pastiera Napoletana is a sweet cake baked for Easter celebrations across the whole of Italy.
If you can’t face the hustle and bustle of Naples itself, then these recipes give you a chance to bring a little bit of the city’s idiosyncratic charm into your own kitchen. And while it may take years of practice (and a very hot wood-fired oven) to get your pizza close to what the masters produce, there’s plenty more to taste from Campania’s capital city. Also, don't forget to take a look at our Campanese recipe collection for even more delicious dishes from the rest of the region.
Make chocolate flavor of milkshake by blending ½ cup of Häagen-Dazs chocolate ice cream with ½ cup milk
Fill a clear glass one-third way full, place in freezer for ten minutes.
Make the vanilla flavor of the milkshake by blending ½ cup of Häagen-Dazs vanilla ice cream with ½ cup milk and ½ teaspoon of vanilla extract. Add to the semi-frozen first flavor glass.
Make the strawberry flavor of the milkshake by blending ½ cup of Häagen-Dazs strawberry ice cream with ½ cup milk and remaining vanilla or almond extract.
- 2 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 1/2 teaspoons salt
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
- 1/3 cup plus 5 teaspoons sugar, plus more for rolling and flattening
- 1 large egg
- 1/4 cup unsulfured molasses
- 2 tablespoons finely chopped candied ginger
- 1 pint mango sorbet
- 1 pint raspberry sorbet
Preheat oven to 325 degrees. Whisk flour, ground ginger, salt, baking soda, cinnamon, and cloves in a bowl.
With an electric mixer on medium speed, beat butter and sugar until pale and fluffy, 2 to 3 minutes. Mix in egg, then add molasses and candied ginger. Reduce speed. Gradually mix in flour mixture. Wrap dough in plastic, and refrigerate until slightly firm, 15 minutes.
Using a 1 1/2-inch ice cream scoop, drop balls of dough onto parchment-lined baking sheets. Roll each one in sugar, and return to sheets, spacing 2 inches apart. Using the bottom of a glass dipped in sugar, press dough to flatten into 3-inch rounds. Bake until edges are golden brown, 8 to 10 minutes. Let cool completely. Cookies can be stored in airtight containers up to 2 days.
Sandwich one scoop of sorbet with 2 cookies. Repeat, alternating sorbet flavors. Serve immediately, or freeze in airtight containers up to 3 hours.
Sugar and Cinnamon
I bloody loved Neapolitan ice cream when I was little. We always bought tubs when we went on summer holidays to the beach. By the end of the week there’d always be an empty hole in the middle where the chocolate had been, a half depleted strawberry and a barely touched vanilla.
It’s funny remembering now because I don’t know why we always bought the Neapolitan tub for so many families and so many kids, when the only flavour anybody wanted was chocolate. Every time at the end of the week we’d have to throw out two or three containers of ice cream with only one third eaten. Why not just buy the plain chocolate? Were vanilla and strawberry ice creams somehow better for you?
I made this ice cream for my boyfriend’s birthday. And I just have to tell you, I’m not really bragging, but it’s the most incredibly amazing combination of ice creams in the entire world. My boyfriend is mildly lactose intolerant, but he loves ice cream and sorbet (and frozen yogurt, and milk…and cheese). I didn’t want to make three layers of cream-based ice creams and then have to watch him eat it and get sick, so two of the layers are sorbet! And the third is optionally vegan made with almond milk.
The base is a rich brownie layer made from a Woman’s Weekly cheesecake brownie base recipe. You can sub in a natural nut and date base for a vegan option too. On top of this is a strawberry, raspberry and vanilla sorbet that is soo fresh and summery. The next layer is the richest dark chocolate sorbet in the world. Do you even have to ask where I got that recipe? Of course it’s David Lebovitz. I have never tasted a more delicious chocolate sorbet, even in a gelato shop, than this recipe. It’s so creamy considering there’s no milk! The real star of the show though, is the top layer. It was a little bit of a guess, informed by some reading here and there, but it was the most delicious ice cream flavour I’ve ever tried.
It’s basically a cinnamon ice, because there’s no custard involved. It sure freezes harder than ice cream but in an ice cream cake that’s a good thing, because by the time you come to cut it it’s soft and creamy. The two whole cinnamon sticks crushed in to the milk are so fragrant and really change this cake, so don’t leave out this flavour! Please. A good tip for making homemade ice cream and using it for a cake, or just for plain eating- if you want it smooth and perfect consistency without the wait, just cut it up with a fork or knife and blend it for 30 seconds, return it to the freezer until ready to eat and enjoy smooth and creamy ice cream.
Want to see some more great ice cream cake recipes?
If you want to construct a masterpiece from the ground up
If the phrase “candied cocoa nibs” makes you drool
Cinnamon, Chocolate and Berry Ice Cream Cake:
Brownie base:Adapted from Women’s Weekly
120g (1 scant cup) dark chocolate, broken into chunks
100g (7 tbsp) butter, cut into chunks
200g (3/4 cup + 1 tbsp) white sugar
Preheat oven to 180C. Line a 23cm cake tin with baking paper, right up the sides of the pan. Melt the chocolate and butter in a bowl suspended over a pan of simmering water, and stir to combine. Stir in the sugar and vanilla over a low heat and leave to cool. Sift the flour well. In a separate bowl whisk the eggs with the vanilla extract. Mix the eggs into the slightly cooled chocolate mixture, and then sift over the flour. Pour into tin and bake for about 10-12 minutes, until crispy on top. Allow to cool completely before adding any ice cream.
OR: blend 1.5 cups walnuts with 1.5 cups medjool dates and 2 tablespoons cocoa powder for a raw and vegan base.
Strawberry and Raspberry Sorbet: Adapted from David Lebovitz
500g (around 3 cups, 1 pound) cut up strawberries
Cut up the berries and stir in all the ingredients. Leave to macerate for about an hour until all the sugar is dissolved. Chill for at least 8 hours and than freeze in an ice cream maker according to instructions. Once frozen, spread in an even layer over the brownie base and put back in the freezer. Chocolate Sorbet: From David Lebovitz
170g (1 3/4 cups) dark chocolate
550ml (2 +1/3 cups) water split into 375 ml (1.5 cups) and 125ml (1/2 cup) bowls
200g (3/4 cup + 1 tbsp) sugar
Whisk 375ml (1.5) cups of water with the sugar, cocoa powder and salt. Bring to a boil and whisk frequently. Boil for about 1 minute until completely combined and glossy
Break up the chocolate in a bowl and set aside. Pour over the hot chocolate mixture and leave to melt. Stir together until completely incorporated, then stir in the rest of the water and the vanilla. Cool in the fridge over night then churn in ice cream machine. Spread in an even layer over the strawberry layer.
Cinnamon Sherbet:Guided by this recipe
1 litre (1 + 1/3 quarts) full-fat almond or regular milk
2 cinnamon sticks, crushed
Heat the milk with the sugar and cinnamon until boiling. Leave to steep for about an hour. Strain out the cinnamon and chill for at least 8 hours. Freeze in ice cream machine and spread on the top layer. Freeze for at least 8 hours before cutting.
Would any cut of steak work for this recipe?
For this recipe, I recommend using sirloin tip steak. I find it’s a little easier to cut through, and makes a perfect cut of meat, for this sandwich, because it’s a little easier to chew.
However, you could really use any cut of steak. You may want to cut the steak a little thinner, depending on how tough it is, so it is a little easier to eat.
Again we do recommend using sirloin tip steak, but any steak would really work nicely.
4 Delicious Ice Cream Sandwich Ideas
4 scoops chocolate ice cream and 1 c. mini marshmallows, toasted, between 8 cookies freeze 1 hour. Serves 4.
4 scoops mango sorbet between 8 cookies freeze 1 hour, then roll in 1/2 c. toasted coconut. Serves 4.
4 scoops dulce de leche ice cream between 8 cookies freeze 1 hour, then roll in 1/2 c. toasted pecans, chopped. Serves 4.
Napolitaines (Gateaux Napolitaines) are light and delicate sandwich cookies from the island country of Mauritius.
The cookies comes together purely with flour and softened butter to create that light texture, but this also makes the dough a little more tricky to handle. You don’t want to work with the mixture too much or it will become tough. Mix just enough to get the dough to hold together. Refrigerate for about 30 minutes to make it easier to roll out and cut into little circles (Claire also cut out a few small hearts). Bake the cookies in a 320˚F oven just until cooked through. They shouldn’t brown at all. Allow them to cool completely on the baking sheet before attempting to move. Otherwise, they will crumble and fall apart.
Once the cookies have completely cooled, transfer to a wire rack and divide into pairs. Top half the cookies with a thin layer of jam. I used strawberry, but raspberry would also work well. Top with the other cook to create a sandwich.
In a double boiler (or a heatproof bowl placed over a pot of gently boiling water) over medium heat, whisk together the powdered sugar and water. Continue to stir and cook until thickened enough to coat the cookies. Stir in pink/red food coloring (I used a few drops of a natural red food coloring to get a light pink color) or your desired color. Pour the glaze over each of the sandwich cookies to coat completely. Allow to set before serving. Store in an airtight container.
- 1 cup raspberry sorbet, softened
- 1 cup vanilla low-fat frozen yogurt, softened
- 1 cup mango sorbet, softened
- Calories 193
- Fat 3g
- Satfat 2g
- Unsatfat 1g
- Protein 3g
- Carbohydrate 38g
- Fiber 2g
- Sugars 22g
- Added sugars 13g
- Sodium 164mg
- Calcium 9% DV
- Potassium 5% DV
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Chocolate, vanilla, and strawberry are the classic Neapolitan flavor combination (like the ice cream). Here they’re showcased in chocolate tartlets filled with vanilla-flavored strawberries. Baking the tartlets on double-stacked baking sheets (aka double panning) ensures that the tart shells bake evenly, with no burned bottoms.
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder, plus more for dusting tarts
- 4 Tbs. sugar
- 1/4 tsp. salt
- 6 Tbs. cold trans fat–free margarine or unsalted butter, cut into 1/4-inch pieces
- 2 Tbs. semisweet chocolate chips
- 2 lb. strawberries, hulled and thickly sliced
- 2 Tbs. sugar
- 2 Tbs. cornstarch
- 1 tsp. lemon juice
- 2 vanilla beans, or 2 tsp. vanilla extract
1. To make Dough: Pulse flour, cocoa powder, sugar, and salt in food processor 10 times, or until combined. Add margarine, and pulse 10 times, or until mixture is crumbly. Add 2 Tbs. water, and pulse 5 times, or until Dough comes together.
2. Divide Dough into 4 equal pieces, shape into disks, wrap in plastic wrap, and chill 1 hour, or overnight.
3. Preheat oven to 400°F. Roll out Dough disks to 1/8-inch-thick rounds on lightly floured work surface. Press rounds into 4 1/2-inch tart pans with removable bottoms, and trim away excess. (Excess Dough can be rerolled to make small cookies, if desired.) Prick bottoms of tart shells 8 to 10 times each with fork, and place on 2 stacked baking sheets. Bake 20 minutes, or until tart shells begin to pull away from sides of pan. Remove from oven, and sprinkle 1 1/2 tsp. chocolate chips into each shell. Spread melting chips into thin chocolate layer with pastry brush.
4. To make Filling: Combine strawberry slices, sugar, cornstarch, and lemon juice in medium bowl. Halve vanilla beans, and scrape seeds into strawberry mixture stir to combine (reserve vanilla pods for another use), or stir in vanilla extract. Let stand 30 minutes. Stir to combine juices and strawberries.
5. Layer 1/2 cup strawberry slices into each tart shell, pressing down lightly. (Tarts will be very full.) Return tarts to oven on double-stacked baking sheets, and bake 20 minutes, or until Filling bubbles around edges. Cool 10 minutes on wire rack before removing tarts from pans. Dust tarts with cocoa powder.
Neapolitan Ice Cream Sandwiches
Neapolitan Ice Cream Sandwiches recipe with homemade fresh strawberry ice cream, vanilla wafer cookies, and chocolate wafer cookies sandwiched together.
Yield: 12 sandwiches, depending on their size
Prep Time: 30 minutes
Cook: 20 minutes
Tessa's Recipe Rundown.
Taste: There’s a reason this flavor combo is a classic! Amazing flavor that will remind you of carefree summers.
Texture: The cookies hold up beautifully to the rich and creamy ice cream.
Ease: Takes a bit of effort to complete this recipe, but everything can be made ahead of time.
Appearance: Absolutely adorable.
Pros: Delightful homemade version of the classic dessert.
Cons: A bit time consuming and messy, but can be eased by spreading the work over a few days or taking on as a weekend baking project.
Would I make this again? Yes!
The weather is warming up and the sun is coming out which means it’s time for… ICE CREAM!
Homemade from scratch and adorable ice cream sandwiches, to be specific. If you didn’t know, I actually published an entire cookbook all about ice cream sandwiches. Sooooo I’m kind of an expert on the topic! But shockingly I had never made Neapolitan Ice Cream Sandwiches before.
I was actually Neapolitan-inspired by the lovely Amanda from I am Baker and her stunning Neapolitan Rose Cake and Neapolitan Cheesecake. You just can’t beat the beauty of these colors side-by-side! I hope you’ll embark on this baking project soon, as there’s nothing quite as perfect for a warm weather get together than these colorful and fresh ice cream sandwiches.
Neapolitan Ice Cream Sandwich Recipe Tips
The below tips and tricks aren’t meant to intimidate or overwhelm you, just to answer some questions that might pop up and offer you guidance so you have the best experience making this recipe.
Fresh strawberries are always best, but feel free to use defrosted frozen strawberries if you need to.
Making the Ice Cream
There are no eggs and no cooking involved in this homemade strawberry ice cream recipe! It gets its creaminess and richness from the cream cheese, sour cream, whole milk (don’t use anything less than whole!!) and heavy cream. The corn syrup helps prevent the ice cream from crystalizing, which can happen easily due to the water content of the strawberries. If you must leave the corn syrup out, go ahead. But I would recommend adding a splash of vodka to prevent the crystallization instead.
Ice cream machine
I used my trusty Cusinart Ice Cream machine. Whatever machine you use, just make sure the freezer bowl is completely frozen and that the mixture is completely chilled, otherwise you’ll end up with soup instead of ice cream.
Make the Cookies
So in an effort to save time, energy, and cleanup, I wrote the recipe so you create one batch of dough, then add cocoa powder to one half. That way, we make both the vanilla and the chocolate cookies in one go. I prefer to use Dutch-process cocoa powder here for its intense color, but feel free to use regular unsweetened. However, the cocoa powder absorbs some moisture so that the chocolate cookies don’t spread quite as much.
To counter that, we add in 2 extra teaspoons of milk to the chocolate cookie dough. If you want to go a step further to ensure your vanilla and chocolate cookies end up being about the same size, make sure the vanilla cookie dough circles are REALLY cold before baking. I would actually suggest removing the chocolate cookie dough circles from the freezer while the vanilla cookies bake.
Another tweak I made to make the recipe easier is to roll out the dough while it’s warm, then refrigerate the sheet before cutting out shapes. This will save you time and some upper body strength!
Beautify the Sandwiches
To get really neat and pretty ice cream sandwiches, I have a little trick. I take a scoop of ice cream and place it on a large sheet of plastic wrap. I wrap the plastic over the scoop and use my hands to shape and even it out. Then I use the bottom of a measuring cup to flatten until it’s the same diameter as the cookies, cupping and twisting the scoop to even the edges.
The cookie dough, baked cookies, ice cream base, and churned ice cream can all be made ahead of time. The assembled sandwiches can also be individually wrapped and frozen for up to 1 week. This makes the recipe much easier if you spread the steps out!