Just before we say ‘Good Bye’ to summer, let’s get crafty and artsy with this super easy to make ice cream pop.

It’s creamy, it’s pretty and sure will make the crowd drool.

ice cream, neapolitan ice cream


15 chocolate sandwich cookies with white filling, crushed (1 1/2 cups).  I use OREO.

3 tablespoons butter, melted and cooled
1/2 of 1 3/4 quart container chocolate ice cream, softened
1/2 of 1 3/4 quart container vanilla ice cream, softened
1/2 of 1 3/4 quart container strawberry ice cream, softened
1/2 cup chopped strawberries


  1. Line an 8x8x2 or a 9 x 9×2-inch baking pan with 2 pieces plastic wrap or waxed paper, extending over edges of pan. Stir together crushed cookies and butter; press into the bottom of prepared pan. Freeze for 10 minutes.
  2. Place chocolate ice cream in a large bowl and stir to soften. Spoon in mounds over crust and spread evenly. Freeze for 15 minutes. Repeat with vanilla ice cream.
  3. Place the strawberry ice cream in a large bowl; add strawberries. Stir together to soften. Spread over vanilla ice cream layer. Freeze 15 minutes. Insert 16 wooden craft sticks into layers, starting 1 inch from the edge of the pan and spacing sticks about 2 inches apart. Freeze for 1 hour. Cover loosely and freeze several hours or until firm. Use plastic or paper to lift dessert from pan. Remove plastic or paper. Cut between sticks into bars.
{Makes:16 servings; Hands On:20 mins; Total Time:10 hrs 20 mins}

Hmmmmm, what a yummy way to end an amazing summer …
:: Image and Recipe ::

 Better Homes and gardens, August 2015

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