Chocolate Chip Ice Cream Cake

Total Time: 3 hrs Preparation Time: 3 hrs

Ingredients

• Servings: 6
• 1 liter chocolate ice cream, softened
• 1 liter vanilla ice cream, softened
• 1 (10 ounce) package of frozen sliced strawberries
• 1 cup sugar, plus
• 2 tablespoons sugar
• 1/2 tablespoon cornstarch
• 1/2 cup heavy cream
• 4 ounces unsweetened chocolate
• 1 tablespoon rum (optional)
• 40 chocolate chip cookies
• 1/4 cup butter, melted

Recipe

• 1 crush 20 of the cookies and mix the crumbs with the butter.
• 2 pat mixture on the bottom of an 8 inch springform pan and put in the freezer for 15 minutes.
• 3 now make a fudge sauce by putting the cream, chocolate and 1 cup of sugar in a saucepan and stirring constantly over low heat until the chocolate is melted.
• 4 add rum if desired.
• 5 when the fudge sauce is cool, use about half of it to spread over the cookie crumb crust.
• 6 at this point, you also take the remaining chocolate chip cookies and stand them up along the edge of the pan.
• 7 put the mixture back in the freezer for 15 minutes.
• 8 take the ice cream out to soften at this point and start making the strawberry sauce.
• 9 put the strawberries, two tablespoons of sugar and cornstarch in a saucepan and heat-- stirring occasionally-- until the strawberries form a thick sauce.
• 10 when the ice cream is fairly soft, take the pan out of the freezer and start spreading the ice cream in the pan.
• 11 you want to create a marbled effect by lightly mixing the two ice cream flavours together, but not so much that they become all one colour.
• 12 swirl in the strawberry sauce.
• 13 pour over the remaining fudge sauce and return to freezer until everything is firm, at least two hours.
• 14 to serve, remove the edge of the pan and let soften for 10-15 minutes.