NEAPOLITAN ICE CREAM CAKE
Layer chocolate, strawberry and pistachio ice creams over pound cake for a dessert with a beloved trio of flavors.
Provided by Food Network Kitchen
Time 5h
Yield 8
Number Of Ingredients 10
Steps:
- Butter a 9-inch springform pan and line the bottom with a parchment paper circle.
- Cover the bottom of the pan with the pound cake, using any extra pieces to line the sides of the pan if desired. Scoop the chocolate ice cream onto the cake layer. Spread with an offset spatula to make a smooth top. Scoop the strawberry ice cream over the chocolate layer and smooth the top. Scoop the pistachio ice cream over the strawberry layer and smooth the top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
- Unmold the cake by running a knife around the edge of it, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
- Put the heavy cream, chocolate syrup, confectioners' sugar, and vanilla in a large bowl and whip with an electric mixer until soft peaks form. (This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.)
- Frost the top and sides of the cake with the whipped cream frosting and sprinkle with the pistachios. If the cake begins to get too soft, put it back into the freezer for a few minutes.
- Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes.
SUGAR WAFER NEAPOLITAN ICE CREAM CAKE
Ice cream cone, who? There's crunchy wafer cookie and ice cream in every bite of this frozen chocolate, strawberry and vanilla cake.
Provided by Food Network Kitchen
Categories dessert
Time 8h30m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Line the inside of an 8-inch round (3-quart) baking pan with plastic wrap, leaving a 3-inch overhang of wrap.
- Spread 1 pint of ice cream across the bottom of the prepared pan. Line the edge of the pan with a single layer of upright chocolate wafer cookies, pressing them all the way to the bottom so they sit firmly in the ice cream. Repeat with another circle of chocolate wafer cookies nestled against the first row. Arrange 2 circles of vanilla wafer cookies followed by 2 circles of strawberry wafer cookies. Fill the center hole with 2 to 3 strawberry wafer cookies.
- Spread the remaining ice cream over the top, tapping the pan on the counter lightly to makes sure the ice cream fills all the nooks and crannies (the ice cream should be quite soft--almost melted is okay). Pull the plastic wrap up and over to cover the top and freeze at least overnight and up to 2 weeks.
- When ready to serve, remove the cake from the freezer and let sit for 10 minutes to make unmolding easier. Beat the cream with the sugar until stiff peaks form. Put 1 cup of the whipped cream in a pastry bag fitted with a medium star tip.
- Unwrap and invert the cake onto a serving dish. Frost with the remaining whipped cream, then use the whipped cream in the pastry bag to pipe stars on top and around the bottom of the cake. Decorate with the sprinkles.
NEAPOLITAN POUND CAKE
This is a great tasting cake and really looks good. It is also very easy to put together. I haven't made this cake for a long time and just ran across it in my files and thought I would share it with you. I believe I got this recipe from my sister.
Provided by Darlene10
Categories Dessert
Time 1h15m
Yield 1 cake, 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350° (325° for coloured fluted tube pan).
- Using solid shortening or margarine (not oil), grease and flour 12-cup fluted tube pan (non-stick finish pan, too).
- In large bowl, blend cream cheese and eggs until smooth.
- Blend in cake mix and milk.
- Beat 2 minutes at highest speed.
- Add strawberry milk drink mix to 2 cups batter; pour into prepared pan.
- Stir vanilla into 2 cups batter; pour over strawberry batter.
- Add chocolate milk drink mix to remaining batter; pour over vanilla batter.
- Bake 55 to 60 minutes or until toothpick inserted in center comes out clean.
- Cool upright in pan 45 minutes.
- Loosen edges; remove from pan.
- Cool completely.
- If desired, sprinkle with powdered sugar or serve with ice cream and chocolate sauce.
Nutrition Facts : Calories 385.1, Fat 15.1, SaturatedFat 6.4, Cholesterol 102, Sodium 404.5, Carbohydrate 55.6, Fiber 1, Sugar 43.4, Protein 6.9
CHOCOLATE SAUCE FOR NEAPOLITAN ICEBOX CAKE
Use this chocolate sauce to top all sorts of frozen treats, including our Neapolitan Icebox Cake.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes about 2 1/3 cups
Number Of Ingredients 5
Steps:
- Bring cream and corn syrup to a simmer in a medium saucepan over medium heat. Remove from heat, and whisk in chocolate, vanilla, and salt until smooth.
NEAPOLITAN ICEBOX CAKE
Chilled in a loaf pan, three ice cream flavors -- vanilla, chocolate, and pistachio -- layered with crushed chocolate-sandwich cookies form a classic frozen treat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 6
Steps:
- Coat a standard 5-by-10-inch loaf pan with cooking spray, and line with plastic wrap, allowing a 2-inch overhang on the long sides; set aside. Process sandwich cookies in a food processor until finely ground; set aside.
- Using an offset spatula, smooth vanilla ice cream into bottom of prepared pan. Spread half of the cookie crumbs on top. Freeze 15 minutes. Smooth chocolate ice cream over cookie crumbs; top with remaining cookie crumbs. Freeze 15 minutes. Smooth pistachio ice cream over cookie crumbs. Cover with plastic overhang. Freeze until firm, at least 4 hours (up to overnight).
- To unmold, let cake stand at room temperature 10 minutes. Gently lift by plastic overhang, and unmold, pistachio side down, onto a platter. Remove plastic wrap. Top with chocolate sauce.
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