thepioneerwoman
Neapolitan Ice Cream Bars
These no-bake neapolitan ice cream bars have a double-thick chocolate wafer topped with a creamy layer of vanilla ice cream, crowned with juicy strawberries.
👥 12 Servings⏱️ Prep & Cook: 3h 45m⏳ Prep: 15 min👤 Josh Miller📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●food processor
- ●pan
📝 Preparation Steps
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.
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