Sugar Wafer Neapolitan Ice Cream Cake Recipes

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NEAPOLITAN ICE CREAM CAKE



Neapolitan Ice Cream Cake image

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

Unsalted butter, for the pan
One 10 1/2-ounce pound cake, cut into 1/2-inch slices
1/2 quart chocolate ice cream, softened
1/2 quart strawberry ice cream, softened
1/2 quart pistachio ice cream, softened
2 cups heavy cream
3 tablespoons chocolate syrup
2 tablespoons confectioners' sugar
1/2 teaspoon pure vanilla extract
1/4 cup chopped toasted pistachios

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



Neapolitan Ice Cream Sandwich Cake image

Provided by Food Network Kitchen

Categories     dessert

Time 4h25m

Yield 8 servings

Number Of Ingredients 5

10 3.5-ounce rectangular vanilla ice cream sandwiches
1 pint strawberry ice cream, slightly softened
1 pint mint chip or pistachio ice cream, slightly softened
1/2 cup finely crushed chocolate wafer cookies (about 12 cookies)
Chocolate shell topping, for spreading

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.

NEAPOLITAN ICE CREAM CAKE ROLL RECIPE BY TASTY



Neapolitan Ice Cream Cake Roll Recipe by Tasty image

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

nonstick cooking spray
6 large eggs
1 cup granulated sugar
2 tablespoons oil
2 teaspoons vanilla extract
½ cup all-purpose flour
½ cup cocoa powder
2 teaspoons baking powder
¼ teaspoon salt
1 pt chocolate ice cream, softened
1 pt strawberry ice cream, softened
1 pt vanilla ice cream, softened
2 cups chocolate chips
2 cups heavy cream, hot

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



Neapolitan Ice Cream Cake image

Three flavors of ice cream--pistachio, vanilla, and strawberry--are layered with chewy cornbread cake and frosted with whipped cream in this showstopping make-ahead dessert. In a nod to the filling, the top is garnished with sliced strawberries and chopped pistachios.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h50m

Yield Serves 6 to 8

Number Of Ingredients 14

1 stick unsalted butter, melted, plus more for brushing
3/4 cup granulated sugar
Finely grated zest of 1 lemon
2 large eggs
1/2 teaspoon kosher salt
1/2 cup unbleached all-purpose flour
1/2 cup fine cornmeal
1 pint pistachio gelato
1 pint vanilla ice cream
1 pint strawberry ice cream
1 1/4 cups heavy cream
2 tablespoons confectioners' sugar
3 ounces small strawberries, hulled and sliced (about 1/2 cup)
1 tablespoon chopped pistachios

Steps:

  • Preheat oven to 350 degrees. Butter a 10-by-15-inch jelly-roll pan. Line with parchment, leaving a 2-inch overhang on short sides; butter parchment.
  • In a bowl, whisk together butter, granulated sugar, and zest; whisk in eggs and salt. Add flour and cornmeal; whisk until just smooth. Spread batter evenly in pan. Bake until cake is dry to the touch and edges have begun to pull away from pan, about 15 minutes. Let cool completely.
  • Transfer cake to a work surface and cut into three layers, forming three 5-by-3-inch rectangles. Cover a rimmed baking sheet with a large sheet of plastic wrap; place one cake rectangle on it. Spread with pistachio gelato and freeze until firm, about 15 minutes. Top with second cake rectangle; spread with vanilla ice cream and return to freezer until firm, about 15 minutes. Top with third cake rectangle; spread with strawberry ice cream and freeze until firm, about 15 minutes. Wrap entire cake in plastic and freeze until ready to serve, up to 2 weeks.
  • Remove plastic and transfer cake to a serving dish. Beat heavy cream with confectioners' sugar on medium speed until stiff peaks form, about 1 minute. Frost cake with whipped cream. Freeze until firm, about 1 hour. (Once frozen, cake can be wrapped in plastic and frozen overnight.) Before serving, let cake stand at room temperature 10 minutes; then garnish top with strawberries and pistachios.

WAFER COOKIE NEAPOLITAN LAYER CAKE RECIPE BY TASTY



Wafer Cookie Neapolitan Layer Cake Recipe by Tasty image

Here's what you need: white cake mix, cocoa powder, strawberry gelatin, nonstick cooking spray, unsalted butter, powdered sugar, milk, pink sprinkle, freeze-dried strawberry, white sprinkles, white chocolate chip, chocolate chips, chocolate sprinkles, chocolate wafer cookies, vanilla wafer, strawberry wafer cookies, strawberry

Provided by Katie Aubin

Categories     Desserts

Time 1h30m

Yield 15 servings

Number Of Ingredients 17

2 boxes white cake mix, batter prepared according to package instructions
3 tablespoons cocoa powder
¼ cup strawberry gelatin
nonstick cooking spray, for greasing
3 cups unsalted butter, softened
2 lb powdered sugar
2 tablespoons milk
½ cup pink sprinkle, divided
1 bag freeze-dried strawberry, crushed, divided
¾ cup white sprinkles, divided
¾ cup white chocolate chip, divided
1 cup chocolate chips, divided
¾ cup chocolate sprinkles, divided
2 bags chocolate wafer cookies
2 bags vanilla wafer
1 bag strawberry wafer cookies
½ cup strawberry, quartered, greens and tops removed

Steps:

  • Preheat the oven to 325°F (170°C).
  • Make the cakes: In a large bowl, prepare the cake batter according to the package instructions.
  • Pour 4¾ cups (550 G) of the cake batter into a medium bowl and whisk in the cocoa powder. Set aside.
  • Pour 1¼ cups (140 G) of the cake batter into a separate medium bowl and whisk the in strawberry gelatin powder. Set aside.
  • Gather a 6-inch (15 cm), 8-inch (20 cm), and 10-inch (25 cm) round aluminum cake pan. Line with parchment paper and grease with nonstick spray.
  • Pour the strawberry batter into the 6-inch pan, the vanilla batter into the 8-inch (20 cm) pan, and the chocolate batter into the 10-inch (25 cm) pan. Tap the pans lightly on the counter to smooth the surface and release any air bubbles.
  • Bake the cakes, rotating after about 15 minutes. The strawberry cake should take about 25 minutes, the vanilla about 35 minutes, and the chocolate about 40 minutes. For each cake, the top should spring back when lightly touched and a cake tester inserted in the center should come out clean. Let the cakes to cool in the pans on a wire rack. After 10-15 minutes of cooling, remove the cakes from the pans and let cool completely.
  • Make the frosting: In a large bowl, cream the butter with an electric hand mixer for about 30 seconds, until fluffy and smooth. Add the powdered sugar, 1 cup (110 G) at a time, beating on low speed to incorporate. Add the milk and beat to combine.
  • Assemble the cake: Slice the strawberry cake into 2 even layers with a serrated knife. Separate the layers and spread about ⅓ cup (40 G) frosting over the bottom layer. Sprinkle half of the pink sprinkles and freeze-dried strawberries evenly over the frosting. Place the top cake layer over the candies and gently press down. Repeat with the vanilla cake, filling with half of the white chocolate chips and white sprinkles, and chocolate cake, filling with half of the chocolate chips and chocolate sprinkles.
  • Frost each cake flavor with a thin coat of frosting, then transfer to the refrigerator immediately after frosting to chill and harden slightly, about 15 minutes.
  • Spread about 1 tablespoon of frosting in the center of a cake stand. Place the chocolate cake in the center of the stand, then gently placing the vanilla cake on top, then the strawberry cake of top of that. Carefully spread more frosting over the top and sides of each layer of cake (this does not need to look extremely neat, as the wafer cookies will cover everything).
  • Starting with the bottom chocolate layer, carefully arrange the chocolate wafer cookies vertically around the sides, packing them close together, until the entire perimeter of the cake is covered. Repeat with the vanilla cake and wafer cookies, then with the strawberry cake and wafer cookies.
  • Carefully spread remaining half of the pink sprinkles and freeze-dried strawberries over the top of the strawberry cake, covering the frosting. Add remaining half of the white chocolate chips and white sprinkles to the ledge of the vanilla cake, then remaining half of the chocolate chips and chocolate sprinkles to the edge of the chocolate cake.
  • Slice and serve.
  • Enjoy!

NEAPOLITAN ICE CREAM CAKE



Neapolitan Ice Cream Cake image

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

½ gallon vanilla ice cream, softened
1 (15.25 ounce) package chocolate cake mix
1 (15.25 ounce) package strawberry cake mix
2 cups water, divided
1 cup vegetable oil, divided
6 large eggs, divided
1 (12 ounce) container frozen whipped topping, thawed

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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Top Asked Questions

What is a Neapolitan Ice Cream Sandwich?
Neapolitan ice cream sandwich is a type of ice cream cake that consists of two thin layers of vanilla ice cream sandwiched in between chocolate and strawberry ice cream. What Is Neapolitan Ice Cream? Why Is It Called Neapolitan Ice Cream?
What are the flavors of Neapolitan ice cream cake?
This neapolitan ice cream cake features delicious layers of decadent chocolate cake, chocolate ice cream, strawberry ice cream, and vanilla ice cream. All three of the ice cream flavors are made from one big batch of no-churn ice cream!
How do you bake a cake with ice cream in it?
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.

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