Summer just got even sweeter with this fun and easy recipe from Karli Bitner! ???? Whether you’re hosting a BBQ or just enjoying a sunny afternoon, these Neapolitan Ice Cream Bars are the go-to treat.
Line a 9x5 bread pan with parchment paper.
Sprinkle the crushed cookie crumbs into the bottom of the prepared pan.
Scoop the chocolate ice cream onto the top of the cookie crumbs and spread evenly.
Top the chocolate ice cream with the vanilla ice cream, spreading evenly.
Lastly, add the strawberry ice cream on top of the vanilla ice cream and spread evenly.
Press the popsicle sticks into the ice cream in two rows, spacing them evenly.
Freeze the entire pan of ice cream for at least 12 hours.
Once completely frozen, remove from the pan and use a sharp knife to cut the bars into individual servings. Enjoy!
Welcome the fall season with this delicious phyllo pie using pumpkin-spice infused Straus half-and-half, premium butter, and whipping cream.
Celebrating Hispanic Heritage Month with one of Edith Galvez’ favorites. Made extra silky with Straus Organic Heavy Whipping Cream for a glossy, velvety sauce.
This Makrut olive oil cake is a true celebration of seasonal flavors, elevated by the richness of Straus Organic Dairy. Baked with our Organic Whole Milk Greek Yogurt and Organic European-Style Butter, the cake is crowned with a scoop of Organic Vanilla Bean Super Premium Ice Cream and finished with a silky mango pastry cream made from Straus Organic Heavy Whipping Cream. Bright citrus, lush mango, and creamy vanilla come together in every bite—a dessert so irresistible, not a single plate was left behind.
