Oh, the beauty of Neapolitan ice cream! If you’re an indecisive person, then you can appreciate how Neapolitan gives you the three best flavors so you don’t have to pick. We didn’t think there was a way to improve on something so perfect until we stumbled upon this popsicle version from Fix Feast Flair. Neapolitan on a stick?! Even better.
“These [fancy] Neapolitan pops… are awesome because they seem kinda fancy but really are a breeze to whip up cause you make the same base for all three layers, divide it into three bowls, add a couple extras, and boom: layered goodness,” writes Alana of Fix Feast Flair.
For the full post and more delicious inspiration, check out Fix Feast Flair!
6 Hour/s 30 Minute/s
6 Hour/s 55 Minute/s
- 8 oz. fresh strawberries, washed and hulled
- 1/2 Tbsp. coconut oil, melted
- 1 tsp. balsamic vinegar
- 1 1/2 Tbsp. maple syrup (I used Grade A)
- 1 1/2 Tbsp. cornstarch
- 3 c. + 3 Tbsp. whole milk, divided
- 3/4 c. granulated sugar
- 1/2 tsp. kosher salt
- 2 tsp. vanilla extract
- 1 1/2 Tbsp. cocoa powder
- 2 Tbsp. semisweet chocolate chips or chopped semisweet chocolate (I used Guittard Semisweet Wafers)
- Seeds from 1/2 a vanilla bean
- Food processor or blender
- Popsicle mold and popsicle sticks
- Measuring spoons
- Glass measuring cups
- Mixing bowls
- Sheet pan
- Medium saucepan
- Ziploc bags
- Preheat oven to 375°F. Evenly arrange strawberries on a sheet pan and drizzle lightly with the coconut oil and balsamic vinegar. Roast until the strawberries are soft and fragrant, around 15 to 20 minutes.
- Let cool for 10 minutes on the pan, then transfer to the bowl of your food processor or the container of your blender (including juices) and let cool to room-temperature.
- Once cooled, add maple syrup and pulse or blend on low a few times to combine. The mixture should retain small chunks of strawberry. Set aside.
- In a small bowl, whisk together cornstarch and 3 tablespoons of milk to make a slurry. Set aside.
- In a medium saucepan, whisk together the remaining milk, sugar, salt, and vanilla extract, and heat over medium heat, whisking often. When it begins to steam (it should steam after a few minutes), whisk in the cornstarch slurry and continue whisking for a few minutes more until the mixture thickens slightly. (Don't walk away here or your mixture may boil over.)
- Remove saucepan from heat and divide the mixture, evenly, into three bowls.
- Stir in half of the strawberry mixture into the first bowl and reserve the remaining strawberry mixture on the side. Whisk in the vanilla bean seeds into the second mixture. Whisk in cocoa powder and chocolate chips into the third bowl. Let all three bowls cool for at least 10 to 15 minutes then transfer each mixture (including the reserved strawberry mixture) into their own ziploc bags.
- Snip off a corner of the strawberry-milk mixture and fill each mold a little less than a third way full. Snip off a corner of the strawberry mixture bag and top each mold with strawberry. Let set in freezer for 30 minutes.
- Remove mold from freezer and place popsicle sticks into the center of each mold. Snip off a corner of the vanilla mixture and fill each mold till it's two-thirds full. Let set in freezer for another 30 minutes.
- Remove mold from freezer and snip off a corner of the chocolate mixture and fill each mold till it's nearly full. Let set in freezer for at least 4-5 hours (but ideally 24 hours).
- Quickly run molds under warm water to release popsicles.
- Serve and enjoy!