Chocolate Strawberry Ice Cream Cake

A sensational no-bake layered ice cream 'cake' with swirls of homemade strawberry sauce, and a chocolate fudge sauce frosting.

Recipe Ingredients:

Strawberry Sauce:
1 (10-ounce) package frozen sliced strawberries in syrup.
2 tablespoons granulated sugar
1/2 tablespoon cornstarch
2 teaspoons lemon juice.

Chocolate Fudge Sauce:
1/4 cup heavy cream
1/2 cup granulated sugar
2 ounces unsweetened chocolate
1 tablespoon rum (optional)

1 quart vanilla ice cream, softened
1 quart pistachio ice cream, softened

Cooking Directions:

1. For Strawberry Sauce: Slightly thaw strawberries, pour into saucepan. Mix sugar and cornstarch in a small bowl and stir into strawberries. Bring to boil. Cook and stir 2 minutes, or until sauce is slightly thick. Remove from heat. Add lemon juice. Chill. Makes about 1 1/4 cup sauce.
2. Chocolate Fudge Sauce: In heavy saucepan, combine heavy cream, sugar and unsweetened chocolate. Melt over low heat, stirring constantly. Stir in rum, if desired. Cool. Makes about 1 cup sauce.
3. To Assemble Cake: Fill 8-inch springform pan with ice creams, alternating flavors to create a marbled effect. Swirl in Strawberry Sauce. Smooth surface; freeze until firm.
4. Frost with Chocolate Fudge Sauce. Return to freezer until sauce is firm.
5. To serve, remove from pan for about 15 minutes before serving and slice.

Makes 8 to 10 servings.

Recipe and photograph provided courtesy of California Strawberry Commission. ©2003 California Strawberry Commission. All rights reserved.