Because more chocolate is always a good idea. The third layer, roasted strawberries: Unnecessary, but adds the perfect amount of texture in each bite after the cake chills.įourth layer: chocolate sauce. I like to let the ice cream sit out for a few minutes so it’s easily spreadable. Next, strawberry ice cream: Again, any kind will do. Although in this version because more is more, there are two layers of chocolate and two layers of strawberry just to make sure things aren’t too simple.įirst, there’s the ice cream sandwich layer: Any kind will do. To not totally dupe her version (which she said was a Pinterest find), I changed my version up a bit to reflect my second favorite type of ice cream sandwich – Neapolitan.Īs in every classic Neapolitan dessert, there’s a layer of chocolate, a layer of strawberry and a layer of vanilla. I managed to show some self-control and only inhale one large piece, but the idea totally resonated with me and I vowed to make my own version when we returned home. Her version was layered with soft ice cream sandwiches, cookies and cream ice cream and loads of cool whip - basically the perfect storm of sweet concoctions. They’re still an item that has a soft spot in my heart, so when I saw Kevin’s aunt preparing an ice cream sandwich CAKE at the beach this year, my heart practically skipped a beat. You know, the ones from the freezer section that stick to your fingers and melt before you can take your second bite. While I’ll still reach for a salty bag of chex mix or potato chips over a cookie, I’ve found my life is fuller with dessert in it, and I don’t see that changing any time in the near future.Įven in my minimal dessert days, when ice cream was something only meant for girls in serious heartbreak or kids dousing their bowls with rainbow sprinkles, I had quite the affinity for simple store-bought ice cream sandwiches. ![]() However, after the copious amounts of pie, cake and brownie recipes I’ve posted, I think it’s safe to say I’m now a dessert convert. I don’t think I can even count how many times I’ve said on here that I’m not really a dessert person. ![]() Add in roasted strawberries, homemade chocolate fudge and strawberry ice cream and you have the makings for the perfect dessert. This Neapolitan Ice Cream Sandwich Cake uses store-bought ice cream sandwiches to create a base for an impressive, yet easy summer dessert. Let soften about 30 minutes at room temperature before scooping.This post may contain affiliate links. 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. ![]() Repeat the layering two more times, ending with the chocolate sauce. 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). ![]() 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. 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. Pour into a small bowl and let cool completely, stirring occasionally. Continue to cook, stirring occasionally and gently smashing the berries as they soften, until thick and jammy, about 25 minutes. Bring to a simmer over medium heat, stirring occasionally. Make the strawberry sauce: Combine the strawberries, water, sugar and cornstarch in a medium saucepan.
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