NEAPOLITAN ICE CREAM SANDWICHES
Provided by Food Network Kitchen
Categories dessert
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- For each sandwich, spread a scoop of neapolitan ice cream on a thin slice of pound cake, then top with another slice of cake. Smooth the edges so the ice cream is flush with the cake. Place on a plate and pour 2 tablespoons melted dark chocolate on top, letting it drip down the sides. Freeze until hard. Top with whipped cream and chopped pistachios.
NEAPOLITAN ICE CREAM CAKE ROLL RECIPE BY TASTY
Here's what you need: nonstick cooking spray, large eggs, granulated sugar, oil, vanilla extract, all-purpose flour, cocoa powder, baking powder, salt, chocolate ice cream, strawberry ice cream, vanilla ice cream, chocolate chips, heavy cream
Provided by Alix Traeger
Categories Bakery Goods
Yield 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper and grease with nonstick spray.
- In a large bowl, whisk the eggs until pale and foamy, about 2 minutes.
- Add the sugar, oil, and vanilla. Whisk again until incorporated.
- Add the flour, cocoa powder, baking powder, and salt.
- Mix with a spatula until combined.
- Pour the batter onto the baking sheet.
- Bake for 12 minutes until the cake is set.
- Lay out a kitchen towel and sprinkle with cocoa powder.
- Once the cake is done, invert it onto the towel, remove the parchment, and lift the towel to roll the cake into a log. The towel will wrap into the cake.
- Place in the refrigerator for 1 hour to cool.
- Place the cake on the counter and unroll.
- Place ice cream scoops on the cake in an even line, starting with chocolate, then the strawberry and vanilla.
- Smooth each line of ice cream out, being careful not to mix the flavors.
- Tightly roll the cake back up, this time without the towel.
- Freeze the cake for at least 3 hours, or overnight.
- Place the chocolate chips in a medium bowl.
- Pour the hot cream over the chocolate and stir until melted and smooth.
- Place the cake on a rack set over a baking sheet.
- Pour the ganache over the cake in an even layer.
- Place cake in the freezer for 30 minutes, or until the ganache is set.
- Enjoy!
Nutrition Facts : Calories 797 calories, Carbohydrate 72 grams, Fat 56 grams, Fiber 4 grams, Protein 15 grams, Sugar 56 grams
ICE CREAM SANDWICH CAKE
My daughter renamed this recipe 'The Best Dessert I've Ever Eaten' this summer when I prepared it for Memorial Day. I had made it before, but my husband had probably eaten all of it before she had a chance to get a taste! My husband doesn't like me to take this dessert to a large gathering because it means he won't have any leftovers! Got this recipe from a Bunco friend.
Provided by DAYMOMMY
Categories Desserts Frozen Dessert Recipes
Time 1h
Yield 12
Number Of Ingredients 5
Steps:
- Arrange a layer of ice cream sandwiches in the bottom of a 9x13-inch dish; top with a layer of whipped topping, hot fudge topping, and caramel topping. Repeat layering with remaining ice cream sandwiches, whipped topping, hot fudge topping, and caramel topping, ending with a top layer of whipped topping. Sprinkle with pecans. Cover dish with aluminum foil and freeze until set, at least 30 minutes.
Nutrition Facts : Calories 576.1 calories, Carbohydrate 85.4 g, Cholesterol 39.8 mg, Fat 24.8 g, Fiber 2.4 g, Protein 6.5 g, SaturatedFat 16.1 g, Sodium 260 mg, Sugar 47.7 g
NEAPOLITAN ICE CREAM CAKE
Vanilla ice cream sandwiched between strawberry and chocolate cake! You can also experiment using other ice cream and cake flavors!
Provided by KoolKookie1211
Categories Ice Cream Cake
Time 3h20m
Yield 12
Number Of Ingredients 7
Steps:
- Line a 9-inch round cake pan with plastic wrap or waxed paper. Fill with softened ice cream. Place in the refrigerator until hardened, at least 3 hours.
- When the ice cream has been in the freezer for 2 hours, preheat the oven to 325 degrees F (165 degrees C). Grease the bottom and sides of two 9-inch round, nonstick cake pans.
- Place chocolate cake mix in a large bowl. Add 1 cup water, 1/2 cup oil, and 3 eggs; beat with an electric mixer on medium speed for 2 minutes.
- In another large bowl, repeat Step 2 with the strawberry cake mix.
- Pour 1/2 of the chocolate batter into one of the prepared pans and 1/2 of the strawberry batter into the remaining pan. Discard remaining batter or save for another use.
- Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 24 to 29 minutes.
- Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a cooling rack. Let cool, about 30 minutes.
- Place the chocolate cake on a serving plate with the top side down. Pull the ice cream layer out of the pan with the plastic wrap and place it on top of the chocolate cake. Place the strawberry cake on the ice cream with the top side up. Frost cake with whipped topping.
- Serve immediately or place in the freezer until ready to serve.
Nutrition Facts : Calories 747.6 calories, Carbohydrate 82.8 g, Cholesterol 131.7 mg, Fat 43.1 g, Fiber 1.5 g, Protein 9.2 g, SaturatedFat 16.7 g, Sodium 630 mg, Sugar 52.5 g
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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- Toss strawberries and sugar together. Spread on a small baking sheet. Roast in the oven until soft and juicy, about 20 minutes. Cool completely and chill in the fridge.
- Add the heavy cream and butter to a small saucepan. Heat to a scalding temperature, whisk to melt the butter. Turn the heat off and add in chocolate chips. Whisk until melted. Transfer to a jar to chill to room temperature.
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