Strawberry Sauce:
2 tablespoons of sugar
1/2 tablespoon cornstarch
1 package (10-ounces) frozen sliced strawberries in syrup, slightly thawed
2 teaspoons lemon juice
Chocolate Fudge Sauce:
1/4 cup heavy cream
1/2 cup sugar
2 ounces unsweetened chocolate
1 tablespoon rum (optional)
1 quart vanilla ice cream, softened
1 quart pistachio ice cream, softened


1. Prepare Strawberry Sauce: In a medium saucepan, combine sugar and cornstarch. Add strawberries and bring to a boil. Stir 2 minutes, or until sauce is slightly thick. Remove from heat. Add lemon juice. Cover and chill.
2. Prepare Chocolate Fudge Sauce: In a heavy saucepan, combine cream, sugar and unsweetened chocolate. Melt over low heat, stirring constantly. Stir in rum, if desired. Cool.
3. Prepare cake: Fill an 8-inch springform pan with ice creams, alternating flavors to create a marbled effect. Swirl in Strawberry Sauce. Smooth surface; freeze until firm. Frost with chocolate sauce. Return to freezer until sauce is firm. To serve, remove from pan about 15 minutes before serving and slice.

Once the sauces are made, this ice cream cake is easy to assemble. Use your imagination when it comes to ice cream flavors.

Chocolate-Strawberry Ice Cream Cake
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