Neapolitan Pops
Description
Layered with chocolate, vanilla, and strawberry ice creams and a crunchy cookie crust, these sweet and easy pops will be a cool treat to help you beat the heat.
Ingredients
Scale
- 15 organic chocolate sandwich cookies
- 3 tbsp butter, melted
- 1-pint ripe strawberries, mashed gently
- 1 Sqround (48oz) Alden’s Organic Chocolate
- 1 Sqround (48oz) Alden’s Organic Vanilla Bean
- 1 Sqround (48oz) Alden’s Organic Strawberry
- 16 popsicle sticks
Instructions
- Place the chocolate sandwich cookies in a large ziplock bag and use a rolling pin to crush them into crumbs, then stir in butter.
- Press cookie crumbs into an 8- or 9-inch square baking pan lined with parchment paper – Allow extra parchment paper to hang over the sides. Freeze for 10 minutes.
- Let Alden’s Organic Chocolate sit at room temperature for a few minutes to soften, then scoop on top of cookie crust and spread to about 1 ½ inches thick. Freeze for about 20 minutes.
- Let Alden’s Organic Vanilla Bean sit at room temperature for a few minutes to soften, then scoop on top of chocolate ice cream and spread to about 1 ½ inches thick. Freeze for 20 minutes.
- Let Alden’s Organic Strawberry sit at room temperature for a few minutes to soften, gently fold in the mashed berries, then scoop on top of vanilla ice cream and spread to about 1 ½ inches thick.
- Press sticks straight down into the ice cream, all the way to the bottom, in even intervals, then return to the freezer and let harden overnight.
- Using the overhanging parchment paper as handles, lift ice cream out of the pan and set on a cutting board.
- Dip a knife into hot water and wipe clean. Cut ice cream into 16 pops. Dip and reheat the knife as necessary. Return pops to the freezer until you’re ready to serve.
- Enjoy!
