By ANN LINDA CIOTOLI
Ingredients – Serves eight
2-3 cups crushed graham crackers
1/2 cup finely chopped almonds
1/2 cup butter, melted (unsalted)
3 scoops of butter pecan ice cream softened
3 scoops vanilla ice cream softened
Hot fudge ice cream topping (at least 11 ounces)
16 ounce container of strawberries washed and sliced
6 1/2 inch springform pan, lined at the bottom with parchment paper
Aluminum foil to line the inside sides of the pan
In a large bowl combine crumbs with chopped almonds and butter, and press one cup on the bottom of the pan. Heat fudge until smooth, and spread over to cover the graham cracker crust. Place the cake pan in the freezer for 15 minutes, until the fudge is set. Once set, layer butter pecan ice cream, more fudge over ice cream. Place back in the freezer for 30 minutes, and once ice cream is set, layer crumbs more ice cream, and fudge. Back in freezer, and repeat until all ice cream and fudge, and most of the crumbs are used. Once topped with the final layer of ice cream, spread with the rest of the crumbs (should be about 1/4 cup). Cover the top of the ice cream cake with wax paper, and place in the freezer until ready to serve.
When it’s time to serve, top with sliced fresh strawberries.
Dashe Cellars Late Harvest Zinfandel — Sonoma County, California – This wine is red-purple in color. It has aromas of wild cherry, pomegranate, and floral notes of lavender, and violet. Tastes of dried cranberries, black raspberries, cocoa, vanilla, black pepper, and spice. It is the ideal dessert wine.
Until the next recipe,
Ann Linda Ciotoli owns a catering business called Good Enough to Eat. For more information, e-mail Ann at [email protected]