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DessertsIce Cream, etc. >  Chocolate Strawberry Ice Cream Cake


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California Strawberries. The Ripe Ingredient.
Yield: 8 -10 servings.


• 1 quart vanilla ice cream, softened
• 1 quart pistachio ice cream, softened
• Strawberry Sauce (recipe follows)
• Chocolate Fudge Sauce (recipe follows)

Strawberry Sauce:
Makes about 1¼ cup

Slightly thaw 1 package (10 ounces) frozen sliced strawberries in syrup, pour into saucepan.

Mix 2 tablespoons of sugar and 1/2 tablespoon cornstarch. Stir into strawberries. Bring to boil.

Cook and stir 2 minutes, or until sauce is slightly thick. Remove from heat. Add 2 teaspoons lemon juice. Chill.

Chocolate Fudge Sauce:
Makes about 1 cup

In heavy saucepan, combine ¼-cup heavy cream, ½-cup sugar and 2 ounces unsweetened chocolate.

Melt over low heat, stirring constantly. Stir in 1tablespoon rum, if desired. Cool.

Fill 8-inch spring form 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 for about 15 minutes before serving and slice.

Recipe Courtesy of the California Strawberry Commission


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