Neapolitan Ice Cream Pops 自家製三色雪糕磚

My Kids are having a great summer vacation so far.  From visiting the beach, the park, the library, and meeting up with friends, to playing board games and cooking together at home, we’re having a very balanced schedule.  I like it because the kids are engaged, but yet, still have time to rest and relax.  Best of all, we all love it when there’s no homework involved!  This is what summer is all about, isn’t it?  Having fun and enjoying each other’s company!  As you can see from my recent videos, my Baby Girl had been helping me out in the kitchen whenever I cook.  I really enjoy the time we spent together.



Summer time also reminds me of this nostalgic dessert that I enjoyed when I was young.  It’s the classic Neapolitan ice cream sandwich!  I’m sure you know which one I’m referring to!  The rectangular one wrapped inside a piece of white paper.  It has chocolate, vanilla, and strawberry ice cream sandwiched in between two soft chocolate cookies/cake; more like cake with that soft texture, I guess.  I recently had one, but honestly, it didn’t taste as great as I remembered it to be.  I guess it’s all the fun memories that were associated with it that made me loved this ice cream sandwich so much!  Today, I’m updating this nostalgic dessert with my own homemade version!  Let me present it to you: Neapolitan Ice Cream Pops 自家製三色雪糕磚!  



This homemade version gets all the components of the classic ice cream sandwich, but presented differently.  A much more fun and pretty way, in my opinion!  Instead of a soft sandwich, I started it with an Oreo cookie crust!  Yes, you can’t really go wrong when you start anything with Oreo….okay, dinner item would be an exception, I guess.  Then, I layered on with the chocolate, vanilla bean, and strawberry ice cream on top of one another.  You’ll see in my video on how layered the ice cream.  It is super quick and easy to do.  You can use store bought ice cream to make this dessert in a cinch.  It’s perfect to take to parties for sharing.  You’ll need half a tub (1.5 quart size) of each flavor.  But of course, you can take it to the next level by making your homemade ice creams like I did.  I’ll list my homemade ice cream recipes for all three flavors for your reference below.  The ice cream spreads easily right after churning.  If you are using the store bought ones, take the tub out of the freezer 15 minutes before layering.  Lastly, I inserted popsicle sticks on top and turn them into ice cream pops!  Very portable and fun to eat.  After cutting them into individual squares, you can see all the gorgeous layers!  



I hope you enjoy today’s recipe and video tutorial.  Stay tuned for more fun and easy summer recipes!  What are some of your summer favorite recipes?  Feel free to share them with me in the commend below. 






Tools and Ingredients used:

8x8x2 Baking Pan (Clickhere for more information)
Wooden Popsicle Sticks (Clickhere for more information)
Washi Tape (Clickhere for more information)
Ninja Food Processor (Clickhere for more information)
Cuisinart Ice Cream Maker (Clickhere for more information)
Valrhona Cocoa Powder (Clickhere for more information)
Organic Vanilla Bean (Clickhere for more information)
Organic Vanilla Extract (Clickhere for more information)
Horizon Organic Heavy Whipping Cream (Clickhere for more information)
Oreo Cookies (Clickhere for more information)
Kerrygold Butter (Clickhere for more information)
Parchment Paper (Clickhere for more information) 
4 Cups Measuring Cup (Clickhere for more information)


Recipe for Homemade Dark Chocolate Ice Cream:
http://goo.gl/z47CXd

Recipe for Homemade Vanilla Bean Ice Cream:
https://goo.gl/lcpfPc

Recipe for Homemade Roasted Strawberry Ice Cream:
http://goo.gl/2Sd5h4




Neapolitan Ice Cream Pops 三色雪糕磚
Makes: 16 pops

15 Oreo cookies
3 tablespoons butter, melted and cooled
Half of a 1.5 Quarts chocolate ice cream (See below for Homemade recipe)
Half of a 1.5 Quart vanilla bean ice cream (See below for Homemade recipe)
Half of a 1.5 Quart strawberry ice cream (See Below for Homemade recipe)

Line an 8x8x2-inch baking pan with parchment paper. Make sure the parchment paper is large enough to have at least 2-inch excess on all sides for easy removal.  In a small food processor, crush the Oreo until they are fine crumbs. Add the butter and pulse a few more time to incorporate.

Transfer the cookie mixture onto the lined baking pan. With the back of a spoon, press the cookie crumbs evenly onto the bottom of the pan. Freeze for 15 minutes. At the meantime, take out the chocolate ice cream from the freezer to soften.

If using homemade version, now it’s the time to churn the ice cream. They work best right after churning.

When 15 minutes is up, transfer the softened chocolate ice cream and spread evenly over the crust. Return the pan with the layered chocolate ice cream to the freezer for 15 minutes to harden; meanwhile take out the vanilla bean ice cream to soften under room temperature.

When the vanilla bean ice cream is softened, spread it over the layered chocolate ice cream evenly. Then, return the 2-layered pan back to the freezer for another 15 minutes.  At the same time, take the strawberry ice cream out to room temperature to soften.

When 15 minutes is up, spread the strawberry ice cream on top of the vanilla bean ice cream layer. Then, return the pan to the freezer for another 15 minutes. When time is up, insert 16 wooden popsicle sticks into the ice cream. I slightly scored the surface on the top layer so that I get 16 2x2-inch squares evenly.

Return the pan back to the freezer for at least 4 hours, or until firm. Remove the whole pan of ice cream by lifting the hanging parchment paper on the sides. Cut into 16 2x2-inch ice cream pops and enjoy!
 
Recipe for Homemade Dark Chocolate Ice Cream:
http://goo.gl/z47CXd

Recipe for Homemade Vanilla Bean Ice Cream:
https://goo.gl/lcpfPc

Recipe for Homemade Roasted Strawberry Ice Cream:
http://goo.gl/2Sd5h4

Amy's Note:  If using store bought ice cream, transfer the needed amount into a large bowl so it get soften faster and more evenly.