Best Neapolitan Ice Cream Bars Recipe – How to Make Neapolitan Ice Cream Bars – The Pioneer Woman

Caitlin Bensel
A no-bake dessert doesn’t get much easier, more nostalgic, or downright delicious than these neapolitan ice cream bars! An extra-thick, three-ingredient crust made from crushed chocolate wafer cookies and salted butter forms the perfect base for a creamy layer of your favorite vanilla ice cream. But wait, there’s more: A generous spoonful of sweet strawberries is the perfect finish! Make these days or even a week or two ahead and enjoy a treat from the freezer any time a craving strikes!
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Yields: 12 servings
Prep Time: 0 hours 15 mins
Total Time: 3 hours 45 mins
9-oz. packages chocolate wafers
salted butter, melted
plus 2 tbsp. granulated sugar
vanilla ice cream
sliced fresh strawberries
- Working in two batches, pulse chocolate wafers in a food processor until fine and crumbly. Transfer the chocolate crumbs to a large bowl. Add the melted butter and sugar. Stir until evenly combined and moistened.
- Line a 9-by-13-inch pan with parchment paper. Add the crumb mixture to the pan; press firmly to create an evenly thick crust. Freeze for 30 minutes. Take the ice cream out of the freezer, and let it sit at room temperature during this time.
- Add the ice cream to the bowl of a stand mixer fitted with the paddle attachment. Beat at medium-low speed until smooth, about 1 minute.
- Remove the chocolate crust from the freezer; spread the ice cream mixture over the crust in an even layer. Freeze until the ice cream is firm again, about 3 hours or overnight.
- Stir together the sliced fresh strawberries and sugar; let stand at room temperature for 30 minutes. Remove the bars from the freezer; cut and serve immediately with the fresh strawberry mixture spooned on top.
For even more strawberry flavor, add 1/2 cup of crushed freeze-dried strawberries to the ice cream in step 3.
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