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Neapolitan Popsicles - 3 delicious flavors in 1 popsicle!

Neapolitan Popsicles

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Hi Bold Bakers!

One of the very first things I think of when I think of Summer treats are popsicles! Popsicles are fun to eat and SO simple to make. Instead of going down to the shop and picking them up, I always try and make them at home, such as my All Natural Fruit Popsicles. As a result, these treats have quickly become go-to recipes during the summer. One of my favorite new popsicle flavors that I’ve made recently are my Neapolitan Popsicles, which I’m sure are going to be your favorite new ones as well!

Since my homemade No-Machine Neapolitan Ice Cream was such a hit, I knew I had to take this classic flavor and turn it into a yummy popsicle for you all to enjoy. There’s something so satisfying about the flavor combination of chocolate, vanilla and strawberry all mixed together. It’s kind of like having your cake and eating it too. And since you can have all these flavors in one popsicle, there’s no reason to choose something else!

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These beautiful multicolored Neapolitan Popsicles are super impressive and festive looking, yet few would ever know they start out with a base of healthy non-fat greek yogurt. Furthermore, assembling these into their three sections couldn’t be easier!

Simply mix up your vanilla base and divide into three bowls, add in fresh strawberry puree to one bowl and cocoa powder to another, leaving plain vanilla in one bowl. As a result, you’ve got your three flavors! After you’re done mixing, layer the bottom chocolate mix into your favorite popsicle molds about 1/3 of the way in, and let it freeze. You then repeat the process with the vanilla and strawberry sections until completed.

After just a few hours in the freezer, you can reveal these beautifully striped popsicles. While it’s hard to pick favorites, having these decadent flavors melt together in your mouth makes choosing these Neapolitan Popsicles a pretty easy choice.

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Get more of my 5 Best Popsicles for Summer!

5 from 4 votes
Neapolitan Popsicles - 3 delicious flavors in 1 popsicle!
Neapolitan Popsicles
Prep Time
20 mins
Cook Time
3 hrs
Total Time
3 hrs 20 mins
Servings: 6
Author: Gemma Stafford
  • 1 cup (8oz/225g) plain greek yogurt
  • 1 cup (8floz225ml) cream
  • 3/4 cup (6oz/170g) granulated sugar
  • 1 teaspoon vanilla extract
  • 2 cups (10oz/284g) strawberries, pureed and strained
  • 3 tablespoons cocoa powder
  • Milk to thin , if needed
  1. First make your strawberry puree by blending the strawberries in a food processor. If you can't find fresh berries you can use frozen that have been defrosted.
  2. Once pureed strain the mixture though a sieve to remove any seeds.
  3. In a mixing bowl whisk together the greek yogurt, cream, sugar and vanilla until sugar has dissolved. This will act as the base for all 3 flavors.
  4. Divide this mixture into 3 bowls. To one bowl add the strawberry puree and mix until combined. To another bowl add the cocoa powder and mix until combined.
  5. Now assemble your popsicles: Starting with the chocolate flavor transfer the yogurt mixture into a large jug with a spout.
  6. Fill up your popsicle molds about 1/3 of the way with the chocolate flavor and freeze for 1/2 hours (just to help set the top layer a bit). Repeat this process with the remaining 2 flavors.
  7. Once all 3 flavors are layered insert your popsicle sticks and freeze for 3-5 hours until solid or overnight.
  8. To remove the popsicles from the molds run under warm water for 5 seconds and gently pull on the popsicle stick.
  9. Serve immediately or store in freezer for up to 8 weeks.



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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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Write a Comment and Review

  1. ayanna on August 25, 2018 at 8:17 pm

    hello gemma i just wanted to know what type of cream do u use for this ice-cream oh and the cheese cake

    • Gemma Stafford on August 26, 2018 at 2:46 am

      Hi there,
      did I just answer this for you already? Just in case here you go.
      The cream which I use for most of my recipes is fresh dairy cream. This needs to be at least 35% fat content to whip well. This is from cows milk. It is a liquid product found in the chill cabinet in your store. It will spoil in a few days, even when refrigerated. It has no additives, it is just natural cream, skimmed from milk.
      In some places, where there is no dairy industry, there are manufactured products, usually made with milk powders and fats. These are good for some applications, but they are not fresh cream, and these will not work in my ice cream recipe, they will collapse when you add the condensed milk.
      Cheesecake is a different matter. You can use any cream for the no bake cheesecake, but you will probably need to set it up with a gelling agent. Fresh cream and a block of cream cheese, or a good full fat cream cheese will set up without gelatin.
      Take two sheets of gelatin, or two teaspoons of gelatin or agar agar. Sponge the gelatin according to the pack, in a little cold water. When it is softened drain off the water. Then, if you have a microwave pop the gelatin in for about 10 secs, or until the gelatin has turned to liquid.
      You can do this over a pan of hot water too.
      Then, take a little of the cream, warm it and combine with the gelatin. Start whipping up the cheesecake mixture, and as it is forming add the gel/cream mix. Then straight into the pan.
      *Do prepare the base before you start mixing.
      *Do not overheat the cream.
      *Do follow the instructions on your gelling agent pack.
      I hope this helps,
      Gemma 🙂

  2. Lynnly Kunz on May 4, 2018 at 5:05 pm

    Hi there,
    Is it necessary to freeze between flavors? Or is that for a cleaner appearance between flavors?
    Thank you!

    • Gemma Stafford on May 5, 2018 at 11:21 am

      Hi Lynnly,
      You are right, that is to separate the layers, otherwise they will blend, but still be good!
      Gemma 😉

  3. Popsicle Lover on July 9, 2017 at 9:57 am

    Will plain yogurt work instead of Greek yogurt?

    • Gemma Stafford on July 10, 2017 at 6:47 am

      Hi there,
      Yes, but it has a higher water/whey content, so it will be icier!
      You can strain natural yogurt at home to give a Greek finish. you do this through cheese cloth, in a sieve, over a bowl in the fridge for about 8 hours. You can do this with homemade yogurt too!( the recipe is here!
      Gemma 🙂

  4. Popsicle Lover on July 3, 2017 at 1:39 pm

    Can you use unsweetened coco powder? Would that effect the flavor? What about chocolate milk powder?

    • Gemma Stafford on July 4, 2017 at 3:07 am

      Unsweetened cocoa powder is best for baking as it has the most intense flavor.
      Chocolate milk powder/drinking chocolate is a lovely thing, but it has powdered milk, and sugar added, and the flavor is not as rich. Choose your powder to suit your own taste, either will work for you,
      Gemma 🙂

  5. Spotted cheetah on June 27, 2017 at 7:31 am

    One question, is the texture of these pops like popsicles or ice cream bars?

    • Gemma Stafford on June 27, 2017 at 9:25 am

      This popsicle in particular is a creamy one so more like an ice cream bar 🙂

  6. PandaPlayz on June 26, 2017 at 5:02 am

    I LOVE your videos! Just 1 thing, can you please give measurements on the ingredients?

    • Gemma Stafford on June 26, 2017 at 12:29 pm

      I’m really glad you like my recipes. Do you mean give the measurements in the video?

      Are you able to find the recipe? it is at the bottom of the post 🙂

    • PandaPlayz on June 27, 2017 at 4:57 am

      Oh, I didn’t see that, but, yes, I meant in the videos. It is easier for me to get to the videos then the website. : )

  7. K.anitaK on June 8, 2017 at 9:06 pm

    Hii gemma…❤ur popsicle.. .wanted to know the cream u used was wipping cream or fresh cream…plz rply

    • Gemma Stafford on June 9, 2017 at 2:48 am

      Hi there,
      for this recipe it is not really important. What oyu are looking for is a fat content of about 25% or more. The fat keeps the pop from freezing hard.
      Good to have oyu with us,
      Gemma 🙂

  8. Payowakit on June 8, 2017 at 9:13 am

    Question when you say cream, is ti whipping cream, half and half, light cream or heavy cream.
    Thanks Love very much your recipes.

    • Gemma Stafford on June 9, 2017 at 3:27 am

      Hi there,
      For these recipes the cream adds a softness, the higher the fat content the softer the freeze. You can actually choose the one to suit your taste! Experiment too, have fun with these!
      Gemma 🙂

  9. palagem on June 8, 2017 at 9:08 am

    in the recipe, isn’t it start with strawberry layer instead of chocolate layer?

    • Gemma Stafford on June 9, 2017 at 3:29 am

      Hi there,
      you can decide how to go with this, it matters not at all!
      Gemma 🙂

  10. K anita on June 8, 2017 at 9:06 am

    Hiii gemma..❤ ur popsicles..just wanted to knw..the cream u used is whipping cream or a unsweetened fresh cream….

    • Gemma Stafford on June 10, 2017 at 4:39 am

      Hi there,
      Always fresh dairy cream for my recipes. For popsicles the fat content is not so important, as you are not whipping it. The idea is to keep the pops creamy, and softer than an ice pop.
      Hope you have fun with these,
      Gemma 🙂

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