Neapolitan Ice Cream Recipes

Steps:

• In an aluminium loaf pan, spread the chocolate ice cream evenly across the bottom. The layer should be a little less than 1 inch (2 cm) thick.
• Place the loaf pan in the freezer for 10-15 minutes to allow the ice cream to firm up.
• Repeat step 1 for both the vanilla and strawberry ice cream until the loaf pan is filled with the 3 layers.
• Return the loaf pan to the freezer and allow it to freeze completely, about 2 hours.
• Prepare toppings before removing the loaf pan from the freezer. Combine the chocolate with the coconut oil and melt by microwaving, stirring every 20 seconds, until fully melted. Add crispy rice to melted chocolate if desired.
• Remove the loaf pan from the freezer and transfer to a cutting board.
• Take the popsicle sticks and press them firmly into the top of the ice cream, spacing them about 1 inch (2 ½ cm) apart.
• Using a pair of scissors, quickly cut the outer rim of the aluminium pan. This should allow you to peel it away and reveal the layered block of ice cream.
• Once the pan is removed, cut the ice cream between the sticks making 8-9 individual pops.
• Dip the pops in the melted chocolate and transfer them to a parchment paper-lined baking sheet. Decorate with desired toppings.
• Once finished decorating, transfer the ice cream pops to the freezer until ready to serve.
• Enjoy!

Steps:

• Line a large bowl with a curved bottom (at least 12-cup capacity; the stainless-steel bowl of a stand mixer is perfect) with plastic wrap, leaving generous overhang, and place in freezer. Peel away sides of containers from coconut ice cream. Cut ice cream into 2" pieces and place in a medium bowl. Repeat with pistachio and strawberry ice creams, placing each in a separate medium bowl. Let sit until slightly softened, about 5 minutes, then stir each with a clean wooden spoon or large rubber spatula until the consistency of thick cake batter.
• Remove chilled bowl from freezer. Scoop about 1/2 cup of each ice cream into another medium bowl and fold a couple of times with a rubber spatula to swirl together (do not overmix; you want fat, marbled ribbons). Scrape into chilled bowl and press down to mold into bowl. Repeat process until you've used all of the ice cream (if it starts to melt, freeze until firm, about 5 minutes, before proceeding). Smooth top, then bring plastic up and over bombe, pressing against ice cream to compact. Freeze until hard, at least 12 hours.
• Combine freeze-dried strawberries and pistachios in a fine-mesh sieve and shake over a bowl to remove any dust or tiny particles; set aside larger pieces for topping. Remove bombe from freezer and remove plastic from over top of bowl of ice cream. Set a small plate or cake round over bowl opening and invert bowl onto plate. Lift off bowl and peel off plastic from bombe. Sprinkle reserved strawberry-pistachio mixture over bombe, covering all exposed ice cream and pressing to adhere.
• Cut bombe into wedges with a hot dry knife to serve (run knife under hot water and wipe dry between slices).
• Do Ahead
• Bombe (without strawberry-pistachio coating) can be made 1 week ahead. Keep frozen.

Steps:

• Make the strawberry sauce: Combine the strawberries, water, sugar and cornstarch in a medium saucepan. Bring to a simmer over medium heat, stirring occasionally. Continue to cook, stirring occasionally and gently smashing the berries as they soften, until thick and jammy, about 25 minutes. Pour into a small bowl and let cool completely, stirring occasionally. (You will have about 11/3 cups sauce.)
• Meanwhile, make the chocolate sauce: Combine the chopped chocolate and coconut oil in a small microwave-safe bowl and microwave in 30-second intervals, stirring, until melted and smooth, 1 1/2 to 2 minutes. Let cool slightly.
• Make the ice cream: Blend the heavy cream, sugar, cream cheese, sour cream, vanilla and salt in a food processor, scraping down the sides of the bowl occasionally, until very thick and fluffy, about 2 minutes.
• Spoon about one-third of the ice cream mixture into a freezer-safe 2-quart baking dish, then spoon about one-third of the strawberry sauce over the top, then one-third of the chocolate sauce (it does not have to evenly cover). Repeat the layering two more times, ending with the chocolate sauce. Freeze until the chocolate sets, 5 to 10 minutes, then cover with plastic wrap and freeze until firm and scoopable, at least 6 hours or overnight. Let soften about 30 minutes at room temperature before scooping.

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.

Steps:

• In a small saucepan, bring cherry juice, about 1 cup, to a boil over moderate high heat.
• Whisk in sugar and cornstarch in lemon juice to create a slurry.
• To juice, add slurry and let thicken 1 to 2 minutes.
• Add cherries and stir 1 minute longer.
• Remove from heat.
• Ladle cherries in cherry sauce on dessert plates and top with ice cream.
• Slivered almonds and amaretti cookies make a nice finishing touch.
• Enjoy!

Steps:

• In a medium bowl, whip heavy cream with a hand mixer until soft peaks form. Using a serrated knife, cut each pint of ice cream crosswise into four disks. Place a chocolate disk on each of four plates. Top each with a vanilla and strawberry disk. Pour hot fudge over each stack, and top each with a dollop of whipped cream. Garnish with strawberry slices, and serve.