1 cup / 150 strawberries, chopped - fresh or frozen
For decoration (optional):
4 oz/ 120 g chocolate
4 tbs / 60 ml milk or cream
strawberries, fresh or frozen
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Crush the cookies to fine crumbs: in a food processor or with a rolling pin in a plastic bag. Combine the crumbs with melted butter and mix very well.
Press the mixture onto the bottom of a 7-8 inch / 18-20 cm spring form pan lined with a circle of parchment paper.
Ice Cream Mixture:
In a large mixing bowl whip the cream until thick and creamy.
In another large bowl beat together cream cheese and condensed milk until smooth. Using a rubber spatula, gently fold the whipping cream into the cream cheese and condensed milk mixture.
Divide the resulting ice cream into three relatively equal parts. Use a kitchen scale or a ladle in order to divide them easier.
Gradually add the melted chocolate into the first part. Fold it gently in 2-3 portions, until the mixture becomes smooth. Pour the batter on top of the crust in the pan. Leave the pan in the freezer until preparing the next layers.
Place the strawberries together with the sugar in a small saucepan over medium heat. Cook them for about 5 minutes or until soft. Remove the saucepan from the heat and let it cool for 10 minutes. Pour the mixture into a food processor and puree until smooth.
Fold the strawberry puree into the second part of the ice cream. Mix gently until absorbed. Pour the strawberry mixture on top of the chocolate layer and leave in the freezer for 15 minutes.
Add the vanilla extract to the last part of the ice cream. Mix gently with the rubber spatula, until absorbed. Pour on top of the strawberry mixture in the pan.
Freeze the ice cream cake for at least 6-8 hours or overnight. Decorate before serving.
Melt the chocolate on a double boiler together with the cream/ milk. Mix until smooth and pour on top of the cake. Distribute the glaze so that it drips from the edges.
Add sprinkles and few strawberries on top.
You can increase slightly the quantity of the cream or the cream cheese in case you have a 8 inch/ 20 cm cake pan.
While preparing one of the ice cream layers, keep the rest of the mixture in the fridge.
You can use both milk or dark chocolate for this recipe. Beware that the milk chocolate will sweeten a bit more the layer, which is already sweet.
Keep the leftovers of this cake in the freezer. Before slicing it, leave the cake for 10-15 minutes at room temperature.