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Neapolitan Ice Box Cake
An icebox cake with the colours and flavours of an old-school gallon of Hood's vanilla, chocolate, and strawberry ice cream.
YIELDS
4
TO
6
Ingredients
- 1 1/2 cups (340 g) brick cream cheese, room temperature, divided
- 2 cups (500 ml) cold 35% cream, divided
- 1/2 cup (65 g) icing sugar, divided
- 2 teaspoons vanilla extract, divided
- 2 tablespoons freeze-dried strawberry powder or strawberry milk syrup
- 300–400 g chocolate sandwich cookies
- Chocolate shavings and/or sprinkles, for garnish
Directions
- Line a standard loaf pan with plastic wrap to cover the bottom and sides, and there is a good amount of overhang. If this is a bit tricky, wipe the pan with a damp cloth before lining it – the slight dampness will help the plastic wrap stick to the pan more than it sticks to itself. Set aside.
- Place ¾ cup of cream cheese into a large bowl or the bowl of your stand mixer and whip with a whisk attachment until a little fluffy. Add in one cup of whipping cream along with a quarter cup of icing sugar and one teaspoon of vanilla and whip, starting on low and gradually increasing the speed to medium-high to avoid a mess, until light and fluffy and firm peaks hold. Transfer to a separate bowl and set aside.
- Using the original bowl and whisk attachment or beaters, whip the remaining three-quarters of a cup of cream cheese until a little fluffy. Add in the remaining one cup of whipping cream and one teaspoon of vanilla extract, as well as the freeze-dried strawberry powder or strawberry milk syrup. Whip, again starting on low and increasing to medium-high, until light and fluffy and firm peaks hold.
- Scoop about half of the vanilla whipped cream into the prepared loaf pan and spread into an even layer. Top with a layer of cookies. Scoop nearly half of the strawberry whipped cream mixture onto the cookie layer and spread evenly, then top with more cookies. Repeat these layers once, reserving some of the whipped cream mixtures for decorating if desired, ending with a layer of cookies.
- Wrap the overhanging plastic wrap over the top, pressing lightly to ensure everything is tightly packed. Place the cake and any remaining whipped filling in the refrigerator for at least 12 hours or up to three days. This will ensure that the crunchy cookies become almost cake-like, giving you the most beautiful texture.
- To unmold, unwrap the top of the cake and invert the pan onto a serving dish. Using the plastic wrap to assist, remove the pan, then peel away the plastic wrap. Use any remaining whipped filling to decorate the cake, then sprinkle with chocolate shavings or sprinkles. Slice with a warm, sharp knife and serve. Enjoy!
