Thursday, January 15, 2015

Chocolate Strawberry Ice Cream Cake

Photo: Whole Foods
Today is Strawberry Ice Cream Day. Odd holiday for the middle of winter, don't you think? But for the purposes of this blog, you can always serve strawberry ice cream and pour some hot fudge over it. Or, you make some great strawberry ice cream with chocolate chunks.

However, here's something else that's easy, pretty, and delicious--Chocolate Strawberry Ice Cream Cake. This is perfect for today's Food Holiday or for special celebrations! I found the recipe on the Whole Foods Market site and adapted it slightly. Some great recipes to be had there!


14 Oreos
2 Tbsp sweet (unsalted) butter, melted
1 quart chocolate ice cream, softened
1 1/4 cup chocolate fudge sauce, divided
1 quart strawberry ice cream, softened
2 cups sliced fresh strawberries

Pulse cookies in bowl of food processor until ground (you should have about 1 1/2 cups crumbs). Pour in butter and pulse just until mixed.
Press mixture firmly into bottom of a 9-inch springform pan.
Freeze until chilled, about 30 minutes.
Using rubber spatula, spread chocolate ice cream over cookie crust and smooth top.
Place in freezer until firm, at least 1 hour.
Reserve 2 tablespoons of fudge sauce for decorating top of cake and spread remainder evenly over top of chocolate ice cream.
Freeze until firm, about 30 minutes. S
Spread strawberry ice cream over fudge, level top of cake, and freeze until whole cake is very firm, at least 3 hours and up to 1 day.
Remove cake from freezer. Run large knife under hot water, wipe dry, and run knife around rim of the pan to loosen ice cream from sides; repeat as necessary. Release and remove sides of springform pan. Lightly spread reserved fudge sauce over top of the cake using back of a spoon, and arrange strawberries however you like.
To serve, cut cake into wedges with knife warmed in hot water and wiped dry.

1 comment:

Rachel Page said...

I love ice cream cake. I will definitely give this a try!