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A Protein-Packed Spin On Your Classic Neapolitan Ice Cream Treat

Looking for a new summer dessert that will be a complete crowd-pleaser? These Neapolitan Cookie Sandwiches are bound to be a hit for vanilla, chocolate and strawberry lovers alike! 

The sweet sandwiches feature perfectly soft vanilla and chocolate cookies with a deliciously whipped strawberry filling! The cookie layers also include coconut oil for healthy fats, granulated monk fruit for sweetener and, of course, some of our Vital Performance™ Protein ($29.99; shop now) for added protein and collagen. Depending on your favorite protein powder flavor, you can choose how to flavor these cookies — or use all three! For the vanilla cookies, use Vital Performance™ Vanilla Protein and add  Vital Performance™ Chocolate Protein to the chocolate cookies to kick things up a notch. 

Then, to finish it off, the recipe simply calls for your favorite frozen whipped cream and freeze-dried strawberries with the option to add Vital Performance™ Strawberry Protein. Yum! Ready to make it yours? Let's dive in below!

collagen ice cream recipe

Neapolitan Ice Cream Sandwich Recipe

Yields 5 Sandwiches

Cookie Ingredients:

  • 2 eggs
  • 6 T granulated monk fruit (optional: 1 t for topping)
  • 2 t room temperature coconut oil
  • 1½ t vanilla
  • 1 C oat flour
  • ½ t baking powder
  • Dash of salt
Additional Chocolate Chip Cookie Ingredients:

Additional Vanilla Cookie Ingredients:

    Filling Ingredients:


    1. In two separate bowls, whisk 1 egg with 3 T of granulated monk fruit, 1 t of room temperature coconut oil and ¾ t of vanilla.
    2. Once mixed, add ½ C of oat flour, ¼ t of baking powder, a dash of salt in each bowl. Before mixing, add the cacao or Chocolate Protein Powder in one bowl and the Vanilla Protein Powder in another bowl.
    3. Once smooth, scoop each batter into 5 circles on a greased cookie sheet, lined with parchment paper. Option to sprinkle 1 t of granulated monk fruit sweetener on top of all cookies.
    4. Bake both sheets for 10 minutes at 350°F and then let the cookies cool for 20 minutes.
    5. While the cookies cool, mix the ground freeze-dried strawberries and Strawberry Protein Powder with the frozen whipped cream until well combined. (Tip: If not already ground, simply place the freeze-dried strawberries in a food processor for a few seconds until it turns into a thin powder.)
    6. Once ready to eat, simply scoop a heaping T of the filling in between one vanilla and one chocolate cookie and enjoy!

    *For best results, store the cookies at room temperature and the filling in the freezer until ready to enjoy.

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