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Remember ice cream carts? The tinkling bell and promise of cool sweetness brought children running from all over my neighborhood when I was little. You can recreate that feeling with ice cream desserts like this recipe for Neapolitan Ice Cream Squares. Ice cream desserts are the essence of summer. The rich flavor, icy cold temperature, and wonderful textures cool you down and remind you of the lazy summer days of your childhood.
There are a few tips for working with ice cream. First of all, let the ice cream stand at room temperature for 15-20 minutes to soften slightly before you start scooping it into a pie crust or pan. Don’t let the ice cream get too soft or it will lose its structure and become icy and too hard when refrozen.
If you eat a lot of ice cream during the summer months, think about buying an ice cream scoop that’s self-defrosting. These scoops have antifreeze sealed into the utensil, making scooping ice cream, quite literally, a breeze.
And when you serve these desserts, let them stand at room temperature for 15-20 minutes so they are easier to slice and serve. They will also be more flavorful if they have started to melt very slightly.
This dessert is very easy to make and serves a crowd. Neopolitan ice cream sandwiches form the crust, topped with more Neapolitan ice cream and then a homemade fudge sauce that stays creamy even when frozen. Yum. Other cool desserts include:
- Mile High Strawberry Dessert
- Pineapple Mint Fluff Pie
- Lemon Truffle Parfaits
You can make this dessert with any type of ice cream and ice cream sandwiches. You don’t even need the sandwiches – just put a layer of crushed cookies in the pan before you add the ice cream. Try Capogiro Gelato with crushed amaretti cookies for a gourmet treat. Enjoy this dessert recipe and the unofficial start of summer this Memorial Day weekend!
Neapolitan Ice Cream Squares
- 1/2 cup butter
- 3 cups powdered sugar
- 12 oz. can evaporated milk
- 1/4 cup milk
- 2 cups semisweet chocolate chips
- 1 tsp. vanilla
- 16 (2″x5″) Neapolitan ice cream sandwiches
- 1/2 gallon Neapolitan ice cream
In large saucepan, combine butter, powdered sugar, evaporated milk, milk, and chocolate chips. Bring to a boil, stirring frequently. Cook over medium heat, stirring frequently, for 8 minutes, until thick and smooth. Remove from heat and let cool completely, stirring occasionally. Then stir in vanilla.
Line a 13×9″ glass baking dish with the ice cream sandwiches, cutting to fit as necessary. Top with the ice cream, spreading evenly. Freeze for 30 minutes.
Then beat the cooled chocolate topping and pour over the ice cream, spreading evenly. Freeze until firm, 4-6 hours. Serves 16
Alternatively, you can make homemade ice cream in the best ice cream makers!
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