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Neapolitan Ice Cream Cake Recipe

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This recipe for Neapolitan Ice Cream Cake, by , is from Calder Cuisine, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Audra Rose Bollard
Added: Saturday, April 30, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 box Angel Food Cake mix
2 c. strawberry ice cream, softened
2 c. chocolate ice cream, softened
3 c. heavy whipping cream
1/4 c. powdered sugar
1 T. vanilla
Optional garnishes: fresh sliced strawberries, chocolate syrup

Directions:
Directions:
Prepare angel food cake according to package directions. When cool, remove cake from pan and wash and dry tube pan. Slice angel food cake horizontally to create three equal layers. Turn top cake layer upside-down and place back in tube pan. Spread with softened chocolate ice cream. Place middle cake layer in pan and spread with softened strawberry ice cream. Turn bottom cake layer upside-down and place in pan over strawberry ice cream layer. Cover pan with plastic wrap and freeze for several hours, until ice cream is set. Beat together the whipping cream, powdered sugar and vanilla until stiff to make frosting. Invert frozen cake on a platter and spread entire cake with frosting. Return cake to freezer and freeze several additional hours, or until ice cream and frosting are very firm. To serve cut cake into slices and garnish with fresh sliced strawberries and a drizzle of chocolate syrup if desired.

 

 

 

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