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Neapolitan Pops Recipe

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

Instructions

  1. Place the chocolate sandwich cookies in a large ziplock bag and use a rolling pin to crush them into crumbs, then stir in butter.
  2. 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.
  3. 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.
  4. 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.
  5. 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. 
  6. 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.
  7. Using the overhanging parchment paper as handles, lift ice cream out of the pan and set on a cutting board. 
  8. 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.
  9. Enjoy!