An easy way to make Neapolitan or Fürst Pückler Eis layers is to start with vanilla ice cream and add flavors to it. Here we add strawberries and melt chocolate to make three layers, which are pressed into a loaf pan mold (9 inches by 5 inches). The fresh ingredients create a more intense flavor and the fruit chunks and chocolate bits are more interesting than smooth, Neapolitan ice cream.
Makes 8 servings, one loaf pan.
Prep Time: 30 minutes
Cook Time: 0 minute
Ingredients:
- 1 oz. chocolate (70-90% cocoa)
- 2 T. whipping cream
- 7-8 strawberries, hulled (about 4 oz.)
- 6 c. vanilla ice cream, softened
- 1 c. whipping cream (optional)
- Sugar to taste (optional)
Preparation:
Melt the chocolate with the cream, stirring until smooth. Mix two cups of the ice cream with the chocolate until well blended. Pour into the bottom of the pan, smooth and freeze for 1-2 hours. This creates a chocolate-chocolate chip layer.
Layer softened vanilla ice cream over chocolate, smooth top and freeze for one hour or, if it is firm enough, add the strawberry layer right away.
Blend strawberries into puree. There should be about 1/4 cup. Mix puree with 2 more cups vanilla ice cream. Pour over hardened vanilla ice cream and freeze all layers. If you are keeping the cake overnight, cover with plastic wrap to prevent funny odors from ruining your cake.
Remove from freezer 15 minutes or so before serving. To serve, turn over, remove from pan onto plate. Cut into slices and serve with sweetened whipped cream, if you like.
If ice cream does not come out of pan, you can set the pan in hot water for 30 seconds and then invert it over the serving plate.
You may also decorate the cake with whipped cream, as shown. Use a decorator bag as demonstrated here.
If you want a cake-like experience, line a springform or pie tin with cookie crumbs (mixed with a little butter) or make cookie crumb layers between ice cream layers. You could also layer thin pound cake slices between the ice cream.
