|Photo: Whole Foods|
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!
CHOCOLATE STRAWBERRY ICE CREAM CAKE
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.