SPONGEBOB AND PATRICK ICE CREAM

For the SpongeBob Ice Cream

Add enough chopped pineapple to the canister of a ninja creami until it reaches the frozen fill line.

In a medium bowl, whisk together the milk, cream, honey, vanilla, and salt. Pour the milk mixture over the pineapple, then seal the canister and freeze until solid, about 6-8 hours.

Once frozen, place the frozen canister into the creami machine and process according to the manufacturers’ instructions. If the mixture is too firm, add another ½ - 1 ounce of milk, as needed, and respin the ice cream.

Transfer the now smooth ice cream to 2 inch x 3 inch molds. Press a rectangle of cake into the top of each ice cream well. Using a small offset spatula, swipe some of the excess ice cream over the top of the cake just until the surface is smooth, then freeze until solid, about 2-4 hours.

Meanwhile, prepare the chocolate and transfer to a large glass or medium bowl. Place the roasted almonds in a large shallow dish.

Unmold the ice cream bars, the pierce bar with two popsicles. If necessary, re-freeze the bars for 10-15 minutes if they have become too melted.

Dip the frozen bars into the melted chocolate, then immediately dredge in roasted almonds.

Serve immediately and enjoy!

For the Banana Sponge Cake

Preheat the oven to 350 °F. Prepare a 9 inch x 13 inch baking pan with a rectangle of parchment paper (leaving about 2 inch of overhang on the sides) and non-stick spray.

Combine the egg yolks and about ½ of the sugar in the bowl of a stand mixer. Whip on high speed until the mixture is pale and thickened, about 3-4 minutes.

Meanwhile, combine the melted butter, milk, extracts, and yellow food coloring (if using) in a pourable vessel. Set aside.

In a medium bowl, whisk together the cake flour, baking powder, and salt. Set aside.

Transfer the whipped egg yolks to a large metal bowl and set aside. Using the same mixing bowl, add the egg whites and cream of tartar. Whip on medium speed until the egg whites begin to froth and thicken, about 45 seconds. With the mixer still running, slowly pour in the remaining sugar. Turn the speed to high and continue to whip until the meringue has reached medium peaks (see video for clarification). Set aside.

Alternate adding the flour mixture and milk mixture to the whipped egg yolks, folding with a plastic spatula between each addition.

Once mostly combined, add about ⅓ of the egg white meringue to the batter and fold until mostly combined with a few streaks remaining. Then add the remaining meringue a fold until just combine with no streaks remaining.

Transfer the batter to the prepared baking pan and bake in the preheated oven for 10-14 minutes or until golden brown and springs back when poked.

Let cool before sliced into 1 ½ inch x 2 ½ inch rectangles. Set aside until ready to assemble.

For the Patrick Star Ice Cream

Place a medium metal bowl into the freezer 1 hour before preparing.

Roughly chop the star fruit into 1 inch pieces. Transfer the fruit to a food processor and process until relatively smooth. Strain the mixture and reserve the juice. Weigh out 100 ounces of juice and set aside.

Add the strawberries to the chilled medium metal bowl and mash until mostly pureed but still slightly chunky. Stir in the reserved star fruit juice, heavy cream, whole milk, sugar, and ½ teaspoon salt. Optionally, color the mixture to desired color using red food coloring.

Cover the bowl in plastic wrap and freeze for 30 minutes.

Towards the end of the freezing period, pour about 3-4 cups of ice in a large metal bowl. Pour the salt over the ice and fold to combine.

Place the medium ice cream bowl in the center of the large bowl containing the ice. The medium bowl should fit snugly into the ice well such that most of the sides of the medium bowl are in contact with the ice.

Whisk the ice cream mixture for 10 minutes, then cover the entire bowl system with a clean dish towel and transfer to the freezer. Freeze for 30 minutes, then repeat the whisking and freezing 3 more times.

Transfer the finished ice cream to a sealable container and freeze for at least 2 hours.

When ready to serve, scoop one generous portion of ice cream onto a sugar wafer cone, then freeze for 30-40 minutes.

Meanwhile, prepare the Ganache Topping.

Once frozen completely, dip the ice cream into the Ganache Topping.

Serve immediately and enjoy!

For the Ganache Topping

Add the chopped chocolate to a medium metal bowl. Set aside.

Combine the cream, corn syrup, and salt in a small pot. Bring the mixture to a simmer over medium heat, while stirring.

Once at a simmer, turn off the heat and let the mixture sit for 10 seconds. Pour the hot cream over the chocolate and let sit, undisturbed, for 30 seconds.

Slowly stir the mixture until the sauce is thickened, smooth, and glossy.

Let the mixture cool off until thickened enough to hold a medium stiff peak.