Neopolitan Ice Cream Log Recipes

NEOPOLITAN ICE CREAM LOG

Steps:

• Spread ice cream into 10x8-inch rectangle on large sheet of plastic wrap. Sprinkle half of the chopped cookies down center of ice cream; fold long sides of rectangle over cookies, then roll into a log. Wrap with plastic wrap.
• Freeze at least 4 hours or overnight.
• Unwrap log; roll in remaining chopped cookies. Serve immediately or wrap tightly and return to freezer until ready to serve. Cut into 12 slices. Place 1 slice on each of 12 dessert plates; top with the whipped topping and strawberries.

NEAPOLITAN ICE CREAM

Steps:

• Gather the ingredients.
• In a medium bowl, combine the milk and sugar. Whisk until the sugar is dissolved.
• Whisk in the heavy cream and the vanilla extract.
• Churn according to manufacturer's directions, about 20 to 25 minutes.
• Spoon 1/3 of the churned vanilla ice cream into an airtight freezer-safe container. Spread in an even layer, cover, and transfer to the freezer.
• Spoon 1/3 of the churned ice cream into a large bowl. Add the cocoa powder. Stir to combine.
• Spoon the chocolate layer over the vanilla layer and spread evenly. Return to the freezer.
• Spoon the remaining churned ice cream into a large bowl. Add the strawberry ice cream topping. Stir to combine. If a deeper pink hue is desired, add a few drops of red food coloring.
• Spread the strawberry layer evenly over the chocolate layer.
• Cover and freeze for at least 2 hours to firm. Then, scoop and enjoy!

NEAPOLITAN ICE CREAM CAKE

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.

NEAPOLITAN ICE CREAM CAKE ROLL RECIPE BY TASTY

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!