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!
Elevate your entertaining with this fresh, protein-packed loaded dip recipe from Ashlea Carver using our Organic Non-Fat Plain Greek Yogurt.
Pack some extra protein into your pizza with this homemade pizza dough recipe from Rena Awada using our Organic Non Fat Plain Greek Yogurt.
Nik Sharma has made a delightfully simple dessert that brings out the best of spring with roasted strawberries and rhubarb folded into whipped greek yogurt featuring our Organic Whole Plain Greek Yogurt.
