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.
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 CAKE
Savor the same triple flavor combo of the classic ice cream in a moist and delicious cake.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 325°F. Grease and lightly flour 12-cup fluted tube cake pan, or spray with baking spray with flour.
- In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour about 1 2/3 cups batter into pan.
- Into small bowl, pour 1 1/3 cups batter; stir in almond extract and food color. Carefully pour pink batter over white batter in pan. Stir chocolate syrup into remaining batter. Carefully pour chocolate batter over pink batter.
- Bake 40 to 45 minutes or until toothpick inserted 1 1/2 inches from side of cake comes out clean. Cool 10 minutes. Turn pan upside down onto cooling rack or heatproof serving plate; remove pan. Cool completely, about 1 hour.
- In microwavable bowl, microwave frosting uncovered on High about 15 seconds or until frosting can be stirred smooth and is thin enough to drizzle. Spread over top of cake, allowing some to drizzle down side. Store loosely covered.
Nutrition Facts : Calories 250, Carbohydrate 42 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 25 g, TransFat 1/2 g
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 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
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- Puree the strawberries and granulated sugar in a blender or food processor until pourable, but still slightly chunky.
- In the bowl of a stand mixer fitted with the whisk attachment, whisk the cream on medium to medium-high speed until the cream begins to thicken, about 2 to 3 minutes. Add the confectioners’ sugar and the remaining vanilla, and whisk until stiff peaks form. With a rubber spatula, gently fold the strawberries into the cream.
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