Neapolitan Ice Cream Cake homemade Food Meanderings from foodmeanderings.com
Introduction
Who doesn’t love ice cream cake? It’s the perfect combination of cake and ice cream, and it’s a dessert that’s loved by people of all ages. Whether it’s for a special occasion or just a treat for yourself, ice cream cake is always a crowd-pleaser. In this article, we’ll share a simple and delicious recipe for making your own ice cream cake at home.
Ingredients
For the cake: - 1 box of chocolate cake mix - 1 cup of water - 1/2 cup of vegetable oil - 3 eggs For the ice cream filling: - 1.5 quarts of vanilla ice cream - 1/2 cup of chocolate chips - 1/2 cup of caramel sauce - 1/2 cup of chopped nuts For the frosting: - 1/2 cup of unsalted butter, softened - 2 cups of powdered sugar - 1/4 cup of cocoa powder - 1/4 cup of milk
Instructions
1. Preheat your oven to 350°F. Grease a 9-inch cake pan and set aside. 2. In a large mixing bowl, combine the cake mix, water, vegetable oil, and eggs. Mix until well combined. 3. Pour the cake batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. 4. Let the cake cool completely before removing it from the pan. 5. Once the cake is cool, use a serrated knife to cut it in half horizontally, creating two layers. 6. Place the bottom layer of the cake on a serving plate or cake stand. 7. In a separate mixing bowl, soften the vanilla ice cream by letting it sit at room temperature for a few minutes. 8. Once the ice cream is soft, add the chocolate chips, caramel sauce, and chopped nuts. Mix until well combined. 9. Spread the ice cream filling evenly over the bottom layer of the cake. 10. Place the top layer of the cake on top of the ice cream filling. 11. Freeze the cake for at least 2 hours, or until the ice cream is firm. 12. To make the frosting, beat the unsalted butter in a mixing bowl until it’s light and fluffy. 13. Add the powdered sugar and cocoa powder, and beat until well combined. 14. Add the milk and beat until the frosting is smooth and creamy. 15. Remove the cake from the freezer and frost it with the chocolate frosting. 16. Freeze the cake for an additional 30 minutes, or until the frosting is firm. 17. Remove the cake from the freezer and let it sit at room temperature for 10-15 minutes before serving. 18. Slice the cake into pieces and serve immediately. 19. Enjoy your delicious homemade ice cream cake! 20. You can store any leftover cake in the freezer for up to a week.
Nutrition
This ice cream cake recipe makes approximately 12 servings. Each serving contains roughly 500 calories, 33g of fat, 50g of carbohydrates, and 6g of protein. While this dessert is definitely a treat and should be enjoyed in moderation, it’s a great option for special occasions or as a fun indulgence every once in a while.