Neapolitan Ice Cream Pops
Layers of oreo cookies, chocolate ice cream, vanilla ice cream, and strawberry ice cream make up these fun and easy Neapolitan ice cream pops!
It’s that time of year where I abandon my oven, and frozen and no-bake treats reign supreme. Because it’s just too hot for anything else!
I spotted these Neapolitan ice cream pops in a magazine a few weeks ago and immediately knew I had to try them. Such a fun idea! And they turned out just as easy to put together as I’d guessed— there’s just a few ingredients, almost no prep time, and the freezer does all work. They’re perfect for summer play dates and parties, or simply for storing in the fridge for a cool treat on a hot afternoon.
Tips to avoid freezer burn
- Always make sure frozen treats are tightly wrapped. I like to double wrap to ensure everything is airtight, either using two layers of plastic wrap, or a layer of plastic wrap and a layer of foil.
- Keep your freezer cold! Set thermostat at 0ºF or the lowest setting.
- If possible, store frozen treats near the back of the freezer and/or away from the door. Also, try to open the door minimally.
- Enjoy quickly. Frozen treats like these ice cream pops are best within the first few days.
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Neapolitan Ice Cream Pops
- 15 chocolate sandwich cookies , such as Oreos
- 3 tablespoons butter , melted
- 1 pint chocolate ice cream
- 1 pint vanilla ice cream
- 1 pint strawberry ice cream
- 16 craft popsicle sticks
- Using a food processor or a rolling pin and a large ziplock bag, crush chocolate cookies. (No need to remove filling from cookies before crushing). Stir in butter.
- Press cookie crumbs into a 8 or 9-inch square baking pan lined with parchment paper or foil with overhanging sides. Freeze for 10 minutes.
- Let chocolate ice cream sit at room temperature for a few minutes to soften, then scoop on top of cookie crust and spread into an even layer. Freeze for 10 minutes.
- Let vanilla ice cream sit at room temperature for a few minutes to soften, then scoop on top of chocolate ice cream and spread into an even layer. Freeze for 10 minutes.
- Let strawberry ice cream sit at room temperature for a few minutes to soften, then scoop on top of vanilla ice cream and spread into an even layer. Press sticks straight down into the ice cream, all the way to the bottom, in even intervals. Freeze for at least 2 hours.
- Using the overhanging sides as handles, life ice cream out of pan. Dip a knife into hot water and wipe clean. Cut ice cream into 16 pops. You will need to re-heat knife often.
- Store in the freezer. To prevent freezer burn, tightly wrap and consume within a week.