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Traditionally, Neapolitan ice cream consists of three separate ice cream flavors (vanilla, chocolate, and strawberry) layered side-by-side in a single container, or sometimes in individually wrapped blocks. It is similar to Italian spumone, and was introduced to the United States in the 1870s by Neapolitan immigrants.
My Neapolitan popsicles offer a twist on this classic summertime food. These creamy pops feature the three classic Neapolitan flavors, in one easy-to-eat treat. They’re pretty to look at and fun to devour. Plus, no ice cream scoop required!
This recipe requires quite a bit of passive time, allowing each ice cream layer to freeze. However, these pops are actually quite easy to make. Simply begin with one ice cream base mixture, then divide into portions and add chocolate and strawberry to create your three separate flavors. As a bonus, this recipe requires no actual churning. Instead, you simply scoop the chilled mixture directly into your popsicle molds.
Neapolitan Popsicle Tips & Tricks
The easiest way to make these popsicles is with a reusable popsicle mold. There are lots of versions to choose from. Just make sure you’re using a mold which makes full-size (5-6″ or so) popsicles rather than “mini” pops, or the recipe proportions won’t be correct.
You’ll definitely want to use a funnel or disposable piping bag to add the first two layers to the mold. If you try to pour the mixture, or spoon it in, you’ll end up with splashes and drips down the inside of the mold, which won’t result in a very pretty finished product. The top layer can be spooned, if desired.
Special Equipment
For this recipe, I recommend the following
Small or medium-sized mixing bowls
A funnel or piping bag
Popsicle mold
Other ice cream recipes you might enjoy:
White Chocolate Coconut Ice Cream
Peanut Butter Oreo Ice Cream
Mango Ice Cream
For another Neapolitan-inspired recipe, try these Neapolitan Butter Cookies, too!
And if you make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
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Neapolitan Ice Cream Popsicles
- Total Time: 20 minutes (+ freezing time)
- Yield: 6 popsicles 1x
Description
Classic Neapolitan layers of homemade vanilla, chocolate, and strawberry ice cream, made easy to eat in popsicle form! Ideal for summertime snacking.
Ingredients
Strawberry Ice Cream:
3/4 cup strawberries, washed, hulled, and chopped
1/4 cup granulated sugar
1 teaspoon lemon juice
Pink gel food coloring (optional)
Ice Cream Base / Vanilla Ice Cream:
2 cups whole milk
1 cup whipping cream
3/4 cup granulated sugar
1 teaspoon vanilla bean paste
Pinch salt
Chocolate Ice Cream:
4 tablespoons cocoa powder
Instructions
Macerated Strawberries:
In a small bowl, combine the chopped strawberries with the sugar and lemon juice. Set aside to macerate while you prepare your ice cream base.
Ice Cream Base:
Combine milk, cream, sugar, vanilla, and salt in a small saucepan. Heat on the stovetop over low-medium heat until milk is warm and steaming, and sugar has dissolved. Do not boil.
Pour 1/3 of the mixture into one of the mixing bowls, and another 1/3 into a second bowl. Set aside.
Return the saucepan, with the remaining 1/3 of the ice cream mixture, to the stovetop over low heat. Add cocoa powder and whisk until dissolved, then remove from stovetop and pour into third mixing bowl.
Using a fork or potato masher, mash the macerated strawberries to break down any large pieces. Stir in to one of the plain base mixture bowls and add pink food coloring, if desired. You now have your three ice cream flavors ready to go.
Place strawberry and vanilla ice cream bowls in the fridge to chill until ready to use.
Using a funnel or disposable piping bag, fill each popsicle mold 1/3 of the way full with chocolate mixture. Place molds in the freezer for about 20 minutes. (You want the top of the mixture to begin to set, but not be frozen solid.)
Next, use funnel or piping bag to add the vanilla mixture on top of the chocolate. Return to the freezer for 20 minutes, or until top of the mixture has set.
Finally, add strawberry mixture on top of vanilla. Chill for 20 minutes further, or until top of the mixture has set.
Add popsicle sticks and return to the freezer, and allow to freeze for at least 12 hours, or overnight.
Notes
The easiest way to make these popsicles is with a reusable popsicle mold like this one. There are lots of versions to choose from; just make sure you’re using a mold which makes full-size (5-6″ or so) popsicles rather than “mini” pops, or the recipe proportions won’t be correct.
You’ll definitely want to use a funnel or piping bag to add the first two layers to the mold. If you try to pour the mixture, or spoon it in, you’ll end up with splashes and drips down the inside of the mold, which won’t result in a very pretty finished product. The top layer can be spooned, if desired.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Ice Cream
- Method: Stovetop
- Cuisine: Dessert
