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

the pioneer woman's neopolitan icebox bars recipe

Caitlin Bensel

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

1 c.

salted butter, melted 

1/4 c.

plus 2 tbsp. granulated sugar

1 1/2 qt.

vanilla ice cream

3 c.

sliced fresh strawberries

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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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