Neopolitan Ice Cream Cake
Neopolitan Ice Cream Cake

Hello everybody, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, neopolitan ice cream cake. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Neopolitan Ice Cream Cake is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. They’re fine and they look fantastic. Neopolitan Ice Cream Cake is something which I have loved my entire life.

Add oil and milk to bowl with dry ingredients and stir until completely combined. Pour into prepared pan and bake until. Meanwhile, make ice cream layers: In a large. Neapolitan ice cream was believed to come from Naples, Italy — hence its name.

To begin with this recipe, we must prepare a few components. You can have neopolitan ice cream cake using 13 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Neopolitan Ice Cream Cake:
  1. Prepare Ingredients 1 c all-purpose flour 1 c 3 tbsp sugar 1/2 c cocoa
  2. Take 1 1/4 tsp baking soda
  3. Make ready 3/4 tsp baking powder
  4. Take 3/4 tsp salt
  5. Make ready 2/3 c buttermilk
  6. Take 1/3 c vegetable oil
  7. Make ready 2 large eggs
  8. Get 3/4 tsp vanilla extract
  9. Make ready 2/3 c freshly brewed coffee
  10. Make ready 1 1/2 qt vanilla ice cream
  11. Take 1 1/2 qt strawberry ice cream
  12. Make ready For the whipped cream frosting 1 pint heavy cream 1/4 c powdered
  13. Make ready 1/2 tsp vanilla extract

Press the ice cream into the pan on top of the cake, smoothing it with an offset spatula. Pour the soft fudge on top of the cake, using an offset spatula sparingly to distribute the fudge evenly. Uncover, then lift the foil to remove the cake. Scoop the chocolate ice cream into a medium bowl and stir until softened and spreadable.

Steps to make Neopolitan Ice Cream Cake:
  1. Preheat the oven to 350°F. Grease a 9-inch cake pan that’s at least 2 inches high. Remove the two cartons of ice cream from the freezer and allow to soften at room temperature. First you’re going to create your chocolate cake layer. Beat the flour, sugar, cocoa powder, baking soda, baking powder, and salt together in the bowl of a stand mixer (or just a large bowl). In a separate bowl, whisk the buttermilk, vegetable oil, eggs, and vanilla extract. Add these wet ingredients to the dry ingredient
  2. Mix to combine. Pour the coffee into the batter and beat until batter is smooth. Stop to scrape the sides and bottom of the bowl before giving one final mix. Pour the cake batter into the prepared cake pan and bake for approximately 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Meanwhile, line two 9-inch cake pans with plastic wrap. To keep the plastic wrap from moving around, you can tape the plastic to the outside of the pan. Pour the softened vanilla ice cream
  3. Into one plastic wrap-lined pan, and then the softened strawberry ice cream into the second plastic wrap-lined pan. Spread and smooth out each until they’re even layers in their pans. Cover each with a sheet of plastic wrap and freeze until firm (about 2 hours). Once your chocolate cake is done baking, allow the cake to cool in its pan before flipping it out onto a freezer-safe serving dish. Let it cool completely on this dish. Once the ice cream layers are firm again, remove the plastic wrap
  4. That was covering each ice cream layer’s surface. Flip the strawberry layer on top of the chocolate cake layer. Then flip the vanilla layer on top of the chocolate layer. Cover the entire cake with a large piece of plastic wrap and freeze while you create your whipped cream frosting.
  5. To create the frosting, whisk the heavy cream on high speed until soft peaks form. Add in the powdered sugar and vanilla extract. Whisk again until stiff peaks form. Put about 1/2 a cup of frosting into a pastry bag with a star tip. Bring the cake back onto your counter and use an offset spatula to frost the top and sides of the cake with frosting. You want to work fast to prevent the
  6. Ice cream from melting. If you find the ice cream is melting, quickly put the cake back into the freezer (without the plastic wrap) and let it firm up again for another 15 minutes. Stick the whipped cream frosting in the fridge to keep cool too. Pipe swirls along the top rim of the cake before sprinkling pink, brown, and gold sprinkles over the swirls. Stick the cake back in the freezer for 2 minutes. Take the cake out and drizzle the ganache (or chocolate syrup) over the swirls.
  7. Place in freezer until ready to serve.

Uncover, then lift the foil to remove the cake. Scoop the chocolate ice cream into a medium bowl and stir until softened and spreadable. Spread the ice cream evenly in the bottom of the prepared pan with an offset spatula or spoon. See more ideas about delicious desserts, dessert recipes, cupcake cakes. Turn classic Neapolitan ice cream into a jaw dropping cake Neapolitan ice cream: the magical combination of strawberry, vanilla and chocolate ice cream in one tub.

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