CHOCOLATE STRAWBERRY ICE CREAM CAKE: National Ice Cream Cake Day!

Today is National Ice Cream Cake Day. Perfect for this hot weather! If you want something that's easy, pretty, and delicious to celebrate the day, make this Chocolate Strawberry Ice Cream Cake. I found the recipe on the Whole Foods Market site and adapted it slightly. Some great recipes to be had there! Bookmark it for Fourth of July, too!

CHOCOLATE STRAWBERRY ICE CREAM CAKE

Ingredients
14 Oreos
2 Tbsp 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

Directions 
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. 
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 wipe dry.