These bite-sized mini Neapolitan ice cream sandwiches are the perfect pop of sweetness for a summer day. Bonus: They're no bake, so you don't have to turn on the oven!
Prepare a space in your freezer where a cookie sheet can lay flat. Then line a cookie sheet with wax paper or parchment paper. Place 24 vanilla wafers with flat sides up on the parchment.
Scoop about a teaspoon of strawberry ice cream onto the flat sides of the 24 vanilla wafer cookies. A mellon baller, 1-inch icecream scoop, or baby spoon works well for this. Top them with a second vanilla wafer. Smoosh down until ice cream begins to come out of the sides just a bit. Run your spoon along the edge of the sandwich and remove excess ice cream and fill in empty spots. Transfer all of the ice cream sandwiches to the freezer.
Note: If it is a warm day, or the ice cream starts to melt, you may want to work in batches, making a few sandwiches at a time and transferring them to a parchment-lined cookie sheet in the freezer.
Allow the ice cream sandwiches to firm up in the freezer at least 10 minutes. Meanwhile, melt 1 cup of chocolate chips and one teaspoon of canola oil in a double boiler until just melted. Remove from heat.
Working in small batches, remove a few ice cream sandwiches from the freezer and dip them halfway into the warm chocolate. You have to do this quickly before the ice cream has a chance to melt and mix in with the chocolate. Place the chocolate dipped sandwiches onto a parchment or wax paper lined cookie sheet in the freezer. If the chocolate becomes too cool and difficult to dip into, warm it again over the double boiler, adding a few drops canola oil as necessary until it is smooth and silky again.
Keep the chocolate dipped ice cream sandwiches on the cookie sheet in the freezer until the chocolate is completely set, at least 10 minutes. Serve immediately, or transfer to freezer bags to store.