Neapolitan Sundae Recipes

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-x-5-inch or a 8.5-x-4.5-x-2.5-inch loaf pan with nonstick cooking spray.
• Combine the cake mix, egg whites, oil and 1 cup water in a bowl using an electric mixer, mixing until smooth. Divide the batter evenly among 3 bowls. Leave the first bowl plain. To the second bowl, add the cocoa powder and mix well. To the third bowl, add the freeze-dried strawberries and food coloring to achieve your desired color.
• Using an ice cream scoop, place 2 scoops of chocolate mix into the loaf pan in different areas. Follow with 2 scoops of strawberry mix and 2 scoops of vanilla. Repeat until all the batter is used and the cake has a marbled appearance. Place in the oven and bake until a tester comes out clean, 40 to 45 minutes.
• While the cake bakes, make the ganache. Heat the cream in a small saucepan over a low heat until just simmering. Place the chocolate chips in a heatproof bowl, then pour the cream over the chips and let sit for 1 minute. Whisk until smooth.
• Remove the cake from the oven and let cool for 5 minutes in the pan, then remove to a wire rack (not inverted) and let cool.
• Pour the ganache over the cake, letting any excess drip down the sides.

Steps:

• In a small pot, combine split and scraped vanilla bean, sliced berries, sugar and liqueur or syrup. Place over low heat and let berries warm gently. In about 15 to 20 minutes, a thick sauce will form.
• Scoop a big scoop of each flavor of ice cream into dishes. Pull vanilla bean out of sauce and pour the sauce over ice cream. Top ice cream with whipped cream and nuts and serve.

Steps:

• Line an 8-inch square cake pan with plastic wrap, leaving a 2-inch overhang on 2 sides. Combine white chocolate, condensed milk, butter, salt, and vanilla seeds in a medium saucepan over medium heat. Cook, stirring, until smooth. Remove from heat, and stir in both types of coconut.
• Divide mixture among 3 bowls. Stir milk chocolate into 1 batch and food coloring into another. Leave third plain.
• Spread milk-chocolate mixture into bottom of pan. Gently dollop plain mixture over top, covering as much surface as possible. Gently spread, then repeat with the remaining mixture. Refrigerate until firm, about 2 hours.
• Unmold coconut square using plastic overhang, and discard plastic. Trim about 1/4 inch each from 2 parallel sides. Cut crosswise into 1/4-inch-wide slices. Cut each slice into 1 1/2-inch-long strips. Cover, and refrigerate for up to 1 week.

Steps:

• Puree frozen strawberries with 1/2 cup fresh strawberries in processor. Transfer to small bowl. Stir in 1 tablespoon amaretto.
• Melt chocolate with whipping cream in heavy small saucepan over low heat, stirring until mixture is smooth. Stir in remaining 3 tablespoons amaretto. Cool mixture to lukewarm.
• Spoon 1/4 cup chocolate sauce into each of 4 sundae dishes. Scoop some of each ice cream into each dish. Spoon some of strawberry sauce over. Top with sliced strawberries and dollop of whipped cream. Sprinkle sliced almonds and chocolate sprinkles over. Top each sundae with maraschino cherries and serve.