Sugar Wafer Neapolitan Ice Cream Cake Food
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.
NEAPOLITAN ICE CREAM SANDWICH CAKE
Provided by Food Network Kitchen
Categories dessert
Time 4h25m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Line a 9-by-5-inch loaf pan with heavy-duty foil, leaving an overhang on all sides. Arrange 5 ice cream sandwiches snugly in the bottom of the pan. Spread the strawberry ice cream on top in an even layer. Press the remaining 5 ice cream sandwiches on top, then spread the mint chip ice cream evenly over the sandwiches. Top with an even layer of crushed cookies, pressing gently.
- Cover the cake with plastic wrap and freeze until set, about 4 hours. Uncover, then lift the foil to remove the cake from the pan. Invert onto a platter, remove the foil and spread with the chocolate shell topping. Serve immediately or cover and freeze for up to 2 days.
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- NOTE: 8-inch springform pans are best for this recipe so that you can easily remove the cake once it’s been assembled. If you do not have a springform pan, line your pan with clear wrap before adding your parchment paper and cake board. You can use the clear warp to lift your cake out of the pan once it’s assembled and frozen. You want to make your cake layers in the same pan you’ll use for layering the ice cream and cake together so that they cake layers fit in the final pan you use for layering.
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- 1. Line the sides of an 8-inch springform pan with parchment paper. The parchment paper should stick up above the top edge of the pan, since the cake will probably be a little taller than your pan. If you want, put a cardboard cake circle in the bottom of the pan.
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