Neapolitan Ice Pops Recipes

ITALIAN ICE POPS

Steps:

• In a blender, combine the raspberries and the mint. Puree until combined. Add the lemon juice and 3 tablespoons of the simple syrup. Blend to combine. Taste the mixture and add the remaining 1 tablespoon simple syrup if you like. Spoon the mixture into an ice cube tray and freeze for approximately 30 minutes, or until partially frozen. Insert the wooden sticks and return trays to the freezer for another 3 to 5 hours.
• In a saucepan, combine water and sugar over medium heat. Bring to a boil, reduce heat and simmer for 5 minutes, until the sugar has dissolved. Take pan off heat and cool the syrup. Any extra cooled syrup can be saved in an airtight container.

NEAPOLITAN ICE CREAM POPS RECIPE BY TASTY

Steps:

• In an aluminium loaf pan, spread the chocolate ice cream evenly across the bottom. The layer should be a little less than 1 inch (2 cm) thick.
• Place the loaf pan in the freezer for 10-15 minutes to allow the ice cream to firm up.
• Repeat step 1 for both the vanilla and strawberry ice cream until the loaf pan is filled with the 3 layers.
• Return the loaf pan to the freezer and allow it to freeze completely, about 2 hours.
• Prepare toppings before removing the loaf pan from the freezer. Combine the chocolate with the coconut oil and melt by microwaving, stirring every 20 seconds, until fully melted. Add crispy rice to melted chocolate if desired.
• Remove the loaf pan from the freezer and transfer to a cutting board.
• Take the popsicle sticks and press them firmly into the top of the ice cream, spacing them about 1 inch (2 ½ cm) apart.
• Using a pair of scissors, quickly cut the outer rim of the aluminium pan. This should allow you to peel it away and reveal the layered block of ice cream.
• Once the pan is removed, cut the ice cream between the sticks making 8-9 individual pops.
• Dip the pops in the melted chocolate and transfer them to a parchment paper-lined baking sheet. Decorate with desired toppings.
• Once finished decorating, transfer the ice cream pops to the freezer until ready to serve.
• Enjoy!

NEAPOLITAN ICE POPS

Steps:

• In a large bowl, whisk together yogurt, cream, sugar, and vanilla until sugar dissolves, about 2 minutes. In a small bowl, whisk together 1 cup vanilla mixture and cocoa powder until smooth; transfer to a quart-size zip-top bag. In a food processor, combine 1/2 cup vanilla mixture and strawberries. Puree until smooth, 1 to 2 minutes; transfer to a liquid measuring cup. Transfer remaining vanilla mixture to another quart-size zip-top bag.
• With scissors, snip a 1/2-inch hole in one corner of bag with cocoa mixture and pipe into eight 3-ounce ice-pop molds, dividing evenly. Gently tap molds on a work surface to smooth (wiping away any smudges on sides with a paper towel if desired). With scissors, snip a 1/2-inch hole in one corner of bag with vanilla mixture and pipe an even layer over chocolate mixture, dividing evenly. Gently tap molds on work surface to smooth (wiping sides if desired). Top with strawberry mixture. Insert ice-pop sticks and freeze until solid, about 6 hours (or up to 2 weeks).