Description
Picture slicing into a vibrant, layered cake with rich chocolate, sweet strawberry, and nutty pistachio ice creams, all nestled atop a soft pound cake base, crowned with fluffy chocolate whipped cream and crunchy pistachios.
Ingredients
This recipe uses simple ingredients to create a vibrant, layered dessert. Here’s what you need and why each matters:
Ice Cream Cake
- Unsalted Butter (for the pan): Greases the pan for easy release.
- Why it matters: Ensures the cake unmolds cleanly without sticking.
- Substitution: Use cooking spray or vegan butter for dairy-free.
- Pound Cake (10 1/2 oz, cut into 1/2-inch slices): Forms the sturdy base.
- Why it matters: Provides a soft, cake-like foundation that mimics a traditional cake.
- Substitution: Use vanilla sponge cake, shortcake, or gluten-free pound cake.
- Chocolate Ice Cream (1/2 quart, softened): First layer of Neapolitan flavor.
- Why it matters: Adds rich, chocolatey depth to the trio.
- Substitution: Use dairy-free chocolate ice cream or another flavor like coffee.
- Strawberry Ice Cream (1/2 quart, softened): Second layer of flavor.
- Why it matters: Brings sweet, fruity brightness to the cake.
- Substitution: Use raspberry or cherry ice cream, or dairy-free strawberry ice cream.
- Pistachio Ice Cream (1/2 quart, softened): Final layer of flavor.
- Why it matters: Adds nutty, creamy richness for the classic Neapolitan trio.
- Substitution: Use almond or vanilla ice cream, or dairy-free pistachio ice cream.
Chocolate Whipped Cream Frosting
- Heavy Cream (2 cups): Forms the fluffy frosting base.
- Why it matters: Whips into a light, creamy topping that covers the cake.
- Substitution: Use coconut cream for dairy-free or half-and-half for a lighter (less stable) frosting.
- Chocolate Syrup (3 tbsp): Adds chocolate flavor to the frosting.
- Why it matters: Ties in the chocolate ice cream layer with a rich, sweet taste.
- Substitution: Use cocoa powder (1 tbsp + 1 tbsp sugar) or melted chocolate.
- Confectioners’ Sugar (2 tbsp): Sweetens the frosting.
- Why it matters: Blends smoothly for a silky texture without graininess.
- Substitution: Use a powdered sugar substitute or reduce to 1 tbsp for less sweetness.
- Pure Vanilla Extract (1/2 tsp): Enhances flavor.
- Why it matters: Adds warmth to the frosting, complementing the chocolate.
- Substitution: Use vanilla bean paste or almond extract for a twist.
- Chopped Toasted Pistachios (1/4 cup): Adds crunch and decoration.
- Why it matters: Enhances the pistachio flavor and adds a professional finish.
- Substitution: Use almonds, pecans, or skip for nut-free.
Pro Tip: Soften ice cream in the fridge for 20-30 minutes until spreadable but not melted. Toast pistachios in a dry skillet over medium heat for 2-3 minutes until fragrant for maximum flavor.
Instructions
- Prepare the Pan:
- Butter a 9-inch springform pan and line the bottom with a parchment paper circle for easy release.
- Tip: Ensure the parchment is smooth to avoid creases in the cake; lightly butter the sides for extra insurance.
- Layer the Pound Cake:
- Arrange 10 1/2 oz pound cake slices (cut into 1/2-inch slices) to cover the bottom of the pan, trimming as needed to fit.
- Use extra pieces to line the sides of the pan if desired for a fully encased look.
- Tip: Press slices gently to create an even layer; fill gaps with small cake pieces for a seamless base.
- Add Ice Cream Layers:
- Scoop 1/2 quart softened chocolate ice cream onto the pound cake layer; spread with an offset spatula to create a smooth, even top.
- Scoop 1/2 quart softened strawberry ice cream over the chocolate layer; spread smoothly.
- Scoop 1/2 quart softened pistachio ice cream over the strawberry layer; spread to a smooth top.
- Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
- Tip: Work quickly to prevent melting; freeze for 10 minutes between layers if the kitchen is warm to keep layers distinct.
- Unmold the Cake:
- Run a knife around the edge of the cake to loosen, then unhinge the springform pan and remove the ring.
- Invert the cake onto a sheet of plastic wrap, remove the pan base and parchment, then place a serving plate on the bottom and invert again so the cake is upright.
- Tip: Chill the plate beforehand to keep the cake firm; use a warm knife for easier unmolding.
- Make the Chocolate Whipped Cream Frosting:
- In a large bowl, combine 2 cups heavy cream, 3 tbsp chocolate syrup, 2 tbsp confectioners’ sugar, and 1/2 tsp vanilla extract.
- Whip with an electric mixer on medium-high speed until soft peaks form, about 2-3 minutes.
- Frost the top and sides of the cake with the whipped cream, using a spatula for a smooth finish or a piping bag for decorative swirls if desired.
- Sprinkle 1/4 cup chopped toasted pistachios over the top.
- Tip: Chill the bowl and beaters for faster whipping; avoid over-whipping to maintain a spreadable texture.
- Freeze and Serve:
- Freeze the frosted cake for 1 1/2 to 2 hours, or overnight, to set the frosting.
- Let the cake sit at room temperature for 20 minutes before slicing to soften slightly for easier cutting.
- Slice into 8 wedges using a sharp knife dipped in hot water for clean cuts.
- Health Benefit: Ice cream provides calcium, pistachios offer healthy fats, but the sugar and cream make this a rich treat to enjoy sparingly!