1. Baked Alaska

for 12 servings


1 pt vanilla ice cream, softened
1 pt strawberry ice cream, softened
1 pt chocolate ice cream, softened

1 cup butter, at room temperature
2 cups sugar
4 eggs, at room temperature
1 cup milk
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon vanilla extract

4 egg whites, at room temperature
1 cup sugar
1 teaspoon cream of tartar
1 teaspoon vanilla extract


  1. Wrap a 10-inch (25 cm) freezer-safe bowl in plastic wrap. Scoop the vanilla ice cream into the bowl, and using a spatula smooth the ice cream to form an even layer. Freeze for 1 hour, or until frozen.
  2. Remove the bowl from the freezer, and scoop the strawberry ice cream onto the frozen vanilla layer.
  3. Using a spatula, smooth the strawberry ice cream to form an even layer. Freeze for 1 hour, or until frozen.
  4. After the strawberry layer is frozen, repeat with chocolate ice cream.
  5. Preheat the oven to 350˚F (180˚C).
  6. In a bowl, add the eggs and sugar and whisk until well combined.
  7. Add 1 egg and mix until combined. Repeat with remaining eggs, mixing after each egg is added.
  8. Alternate adding a little bit of flour and milk, whisking after each addition until combined. Repeat until the flour and milk have been used up. The batter should be smooth and creamy.
  9. Add the baking powder, salt, and vanilla extract and whisk until well combined.
  10. Pour the batter into a greased and floured 10-inch (25 cm) cake tin.
  11. Bake for 50 minutes to 1 hour, until the top is golden brown and a toothpick comes out clean.
  12. Let the cake cool completely. Once cool, invert the cake onto a plate and set aside.
  13. Bring a pan of water to a simmer over medium heat.
  14. Place a heatproof bowl over the simmering water, and add the egg whites, sugar, and cream of tartar.
  15. Whisk constantly until the sugar has dissolved and the egg white mixture is warm, about 3 minutes.
  16. Remove the bowl from the pan. Using a hand mixer, beat the egg white mixture until stiff, glossy peaks form, about 10 minutes. Add the vanilla extract and mix until just combined.
  17. Remove the bowl of ice cream from the freezer and gently invert it onto the cake, creating a dome shape. Remove the plastic wrap from the ice cream.
  18. Working quickly, use a spatula to spread a layer of meringue over the entire cake and ice cream dome so that it’s fully coated.
  19. Using a kitchen torch, brown the peaks of meringue.
  20. Serve immediately.
  21. Enjoy!

2. Neapolitan Ice Cream Pops

for 8 servings

1 pt chocolate ice cream, softened
1 pt vanilla ice cream, softened
1 pt strawberry ice cream, softened
2 cups semi-sweet chocolate chip
½ cup coconut oil

chopped nut
white chocolate
crispy rice cereal

aluminum loaf pan, 4x8x2.5 inch, (10x20x6.5 cm)
8 popsicle sticks


  1. 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 ½ cm) thick.
  2. Place the loaf pan in the freezer for 10-15 minutes to allow the ice cream to firm up.
  3. Repeat step 1 for both the vanilla and strawberry ice cream until the loaf pan is filled with the 3 layers.
  4. Return the loaf pan to the freezer and allow it to freeze completely, about 2 hours.
  5. 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.
  6. Remove the loaf pan from the freezer and transfer to a cutting board.
  7. Take the popsicle sticks and press them firmly into the top of the ice cream, spacing them about 1 inch (2 ½ cm) apart.
  8. 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.
  9. Once the pan is removed, cut the ice cream between the sticks making 8-9 individual pops.
  10. Dip the pops in the melted chocolate and transfer them to a parchment paper-lined baking sheet.
  11. Decorate with desired toppings.
  12. Once finished decorating, transfer the ice cream pops to the freezer until ready to serve.
  13. Enjoy!

3. Neapolitan Brownie Bomb

for 12 servings

2 packages brownie mix, divided
⅔ cup vegetable oil, divided
⅔ cup water, divided
2 eggs, divided
¹¹⁄₂ qt strawberry ice cream, softened
1 qt vanilla ice cream, softened
½ qt chocolate ice cream, softened
cocoa powder, to taste


  1. Preheat your oven to 350ºF (180ºC).
  2. In a medium bowl, mix 1 package of the brownie mix, half of the oil, half of the water, and one egg until just combined.
  3. Pour the mix into a half sheet pan lined with parchment paper, and spread with a spatula until even.
  4. Repeat with the other brownie mix and bake for 13 to 15 minutes, until the brownies are fudgy yet firm, and let cool.
  5. Once cool, cut one pan of the brownies into 4 rectangular shapes, 8 triangular shapes, and one circle.
  6. Line a large glass mixing bowl with plastic wrap and fit the brownies into it like a puzzle, placing the circular one on the bottom and working around it.
  7. Once the inside is covered, press down firmly on all the brownies until the outer shell forms. Make sure there are no openings in the outer layer.
  8. Scoop the strawberry ice cream onto the brownie shell and smooth with a spatula.
  9. Cover with plastic wrap and press a smaller bowl into the ice cream. Freeze for 3 hours, until the strawberry layer is solid.
  10. Unwrap and repeat with the vanilla ice cream, covering it well and pressing the smallest bowl into it and freezing for two hours.
  11. While freezing, cut a circle into the other pan of brownies the circumference of the large bowl.
  12. Uncover the now frozen vanilla layer, fill the divot with chocolate ice cream, and cover with the cut circle of brownie. Eat the brownie leftovers or save for another bombe!
  13. Press the circle to secure it and freeze the completed bombe for one hour.
  14. Carefully remove the bombe from the freezer and flip it over onto a cutting board or serving platter. It may need to thaw a couple minutes before it dislodges from the bowl.
  15. Once you can lift the bowl up easily, uncover the dome-shaped bombe and dust with cocoa powder.
  16. Enjoy!

4. Neapolitan Dairy-free Milkshake

for 2 servings

2 frozen bananas
3 scoops dairy-free vanilla ice cream
⅔ cup dairy-free milk
¼ cup ice cube
1 cup strawberry
1 tablespoon cocoa powder


  1. In a blender, combine frozen bananas, dairy-free vanilla ice cream, dairy-free milk, and ice cubes.
  2. Blend until combined.
  3. Evenly distribute mixture into 3 cups, rough ¾ cup (200 ml) each. Set one cup to the side.
  4. Add one mixture back in the blender and add strawberries. Mix until well blended and set aside.
  5. Add the last mixture in the blender and add cocoa powder. Mix until well blended and set aside.
  6. In a cup, pour chocolate mixture first. Using a spoon, pour the strawberry mixture onto the spoon and spread it around the glass. Using a spoon, pour the vanilla mixture on top.
  7. Enjoy!

5. Neapolitan Ice Cream Cone Cupcakes

for 36 cones

brownie mix, plus box ingredients
strawberry cake mix, plus box ingredients
vanilla cake mix, plus box ingredients
36 ice cream cones
1 ½ cups unsalted butter, softened
4 ¾ cups powdered sugar
1 ½ teaspoons vanilla extract
5 tablespoons milk
maraschino cherry, optional, to serve
sprinkle, optional, to serve


  1. Prepare brownie mix, vanilla cake mix, and strawberry cake mix according to packaged instructions.
  2. Preheat oven to 350˚F (180˚C).
  3. Place cones in each well of muffin tin.
  4. Fill each ice cream cone with 1 tablespoon of brownie batter. Top the brownie batter with 1 tablespoon of strawberry cake batter followed by 1 tablespoon of vanilla cake batter.
  5. Bake for 20-22 minutes, or until toothpick inserted in center comes out clean.
  6. In a large mixing bowl, beat butter until creamy. Gradually add in the powdered sugar. Add vanilla extract and 3-5 tablespoons milk until you reach thick and smooth consistency.
  7. Transfer frosting to piping bag and add a dollop to each cone like a soft serve ice cream.
  8. Top with cherries and sprinkles.
  9. Enjoy!

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08:30 2018-1-4

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