Neapolitan Ice Cream Pops

The classic Neapolitan combo of chocolate, vanilla and strawberry never goes out of style. These charming ice cream pops present the classic flavor trio in pretty stripes, with a bonus top layer of crunchy cookie crumbs. Layered in a colorful enameled cast iron loaf pan to keep them cold, these homemade pops are easy to make without the need for specialty equipment. Serve them as the final sweet bite at a summer cookout, potluck or pool party.

13 chocolate sandwich cookies, finely crushed

2 tablespoons salted butter, melted

1 pint chocolate ice cream

1 pint vanilla ice cream

1 pint strawberry ice cream

10 craft popsicle sticks

Remove chocolate ice cream from freezer and allow to sit at room temperature to soften. Meanwhile, in a small bowl, stir together crushed cookies and melted butter.

Press cookie mixture into a loaf pan lined with parchment paper with overhanging sides on the long ends. Freeze for 10 minutes.

Remove vanilla ice cream and loaf pan from the freezer. Allow the vanilla ice cream to sit at room temperature. Scoop softened chocolate ice cream onto cookie crust and spread in an even layer. Place loaf pan back in freezer for 10 minutes.

Remove strawberry ice cream and loaf pan from freezer. Let strawberry ice cream sit at room temperature for a few minutes to soften. Scoop softened vanilla ice cream on top of chocolate ice cream and spread in an even layer. Place loaf pan back in freezer for 10 minutes.

Remove loaf pan from freezer. Scoop softened strawberry ice cream on top of vanilla ice cream and spread in an even layer. Press popsicle sticks straight down into the ice cream, all the way to the bottom, in even intervals. Return loaf pan to the freezer and chill until ice cream is firm, at least 2 hours or overnight.

Using the overhanging sides as handles, lift ice cream block out of pan. Dip a knife into hot water and wipe clean. Cut ice cream into 10 pops, reheating knife as necessary. Serve immediately or keep pops in the freezer until ready to serve.