Strawberry and Chocolate Ice Cream Cake
Ingredients
| — | GOYA Chocolate Maria Cookies | |
| 6 tbsp | 90 ml | unsalted butter, melted |
| 1 1/2 quarts | 1.4 l | vanilla ice cream, slightly softened |
| 1 pkg (14 oz) | frozen GOYA Strawberry Fruit Pulp, thawed | |
| 6 oz | 170 g | bittersweet chocolate, chopped |
| 6 oz | 170 g | heavy cream |
| 1/2 pint | 235 ml | strawberries, hulled and halved (for garnish) |
Instructions
For the crust:
- Add cookies to bowl of food processor. Pulse until cookies resemble fine crumbs, about 30 seconds. Add melted butter; pulse until moist throughout. Transfer crumb mixture to bottom of 9" spring form pan; firmly pat down to make even layer. Cover with plastic wrap; freeze until set, about 30 minutes.
For the ice cream: 2. Add ice cream and strawberry fruit pulp to large mixing bowl. Using hand mixer, blend until smooth and combined. Using spatula, spread ice cream evenly over the cookie crust, gently pressing down to make even layer. Cover with plastic wrap, pressing wrap directly on surface. Freeze until firm, about 3 hours.
For the chocolate topping: 3. Add chocolate and cream in large heatproof bowl set over pan of simmering water, making sure bottom of bowl does not touch water. Cook, stirring, until chocolate is melted and mixture is smooth and combined; remove from heat. Let sit until chocolate mixture is just warm to the touch. Using offset spatula, spread chocolate evenly over strawberry ice cream; cover with plastic. Freeze until firm, about 30 minutes more. Decorate with strawberries before serving, if desired.