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
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 PIE
Transform three ingredients into a delectable dessert. Prepare it and pop it in the freezer!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h10m
Yield 8
Number Of Ingredients 3
Steps:
- Using half of the ice cream, scoop into crumb crust to cover; press down slightly to fill in gaps. Drizzle with 1/4 cup of the ice cream topping.
- Scoop remaining ice cream over topping; press down slightly. Drizzle with remaining topping. Cover; freeze at least 4 hours or until firm. If desired, serve pie with additional warm hot fudge ice cream topping.
Nutrition Facts : Calories 140, Carbohydrate 22 g, Cholesterol 0 mg, Fiber 0 g, Protein 12 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 90 mg, Sugar 18 g, TransFat 0 g
NEAPOLITAN ICE CREAM
Learn how to make perfectly layered vanilla, chocolate, and strawberry Neapolitan ice cream at home.
Provided by Kristina Vanni
Categories Dessert
Time 6h35m
Number Of Ingredients 7
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!
Nutrition Facts : Calories 284 kcal, Carbohydrate 24 g, Cholesterol 63 mg, Fiber 0 g, Protein 3 g, SaturatedFat 13 g, Sodium 31 mg, Sugar 21 g, Fat 20 g, UnsaturatedFat 0 g
NEOPOLITAN ICE CREAM LOG
Skip the frozen treat aisle. This impressive-looking, cookie-topped ice cream treat is way tastier-and it preps in just 15 minutes!
Provided by My Food and Family
Categories Recipes
Time 4h15m
Yield Makes 12 servings, 1 slice each.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 190, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 15 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
NEAPOLITAN ICE CREAM
Provided by Ree Drummond : Food Network
Categories dessert
Time 6h40m
Yield Two 6-cup loaf pans
Number Of Ingredients 11
Steps:
- For the custard base and vanilla ice cream layer: In a medium saucepan over medium-low heat, combine the half-and-half and sugar. Stir it around to combine.
- Using a small paring knife, split the vanilla bean down the middle. Scrape out the caviar inside and add it to the pan along with the bean. Stir the mixture around and heat it up until it's hot but not boiling.
- Add the egg yolks to a medium bowl and whisk them vigorously until the yolks are slightly lighter in color, about 2 minutes.
- Remove the vanilla bean from the saucepan. Grab a ladle of the hot half-and-half mixture and drizzle it very slowly into the yolks, whisking constantly. This will temper the egg yolks so that they don't scramble when they're added to the saucepan. Add another ladle of the hot liquid, and when it's mixed in, pour the egg mixture slowly into the half-and-half mixture, stirring with a spoon until the mixture is thick and coating the spoon, 2 minutes or so.
- Set a fine-mesh strainer over a clean glass bowl and strain the custard. Don't worry if it looks a little lumpy! That just means you're perfectly imperfect. Add the heavy cream to the bowl and stir to combine. Divide the mixture into three pitchers; set aside one pitcher to work with for the chocolate ice cream layer, and chill the other two.
- For the chocolate ice cream layer: Melt the dark chocolate chips with the heavy cream over a double boiler. When the chocolate and cream mixture is smooth and melted, add 1 cup of the reserved custard and combine. Return this mixture back to the pitcher. (This step is to ease the mixing process to make it easier to pour back into the custard and could therefore be omitted.) Whisk the cocoa into the pitcher. Pour into an ice cream maker and churn as per the manufacturer's instructions. (This will take approximately 1 hour.)
- Line two 6-cup loaf pans with plastic wrap. Scoop half of the chocolate ice cream into each. Smooth them over and place in the freezer for at least 1 hour.
- To make the vanilla ice-cream layer, add the second pitcher of custard to the ice cream maker and churn according to the instructions. (Again, approximately 1 hour.)
- Remove the loaf pans from the freezer and spread half of the vanilla ice cream in each. Smooth and return to the freezer for at least 1 hour.
- For the strawberry ice cream layer: Combine the strawberries, sugar and red food coloring in a blender and puree until smooth (or you can stop just short of smooth if you want a little texture). Pour the pureed strawberries into the final third of the chilled custard mixtures and stir. Pour into the ice cream maker and churn.
- Remove the two pans from the freezer and scoop half of the strawberry ice cream into each, making the final layer. Smooth and return to the freezer for at least an hour.
- To serve: Remove the loaf pans from the freezer, turn them upside down onto a serving plate and remove the plastic wrap. Slice neatly with a knife that has been dipped in very hot water.
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