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Chocolate Strawberry Ice Cream Cake

1 quart vanilla ice cream, softened
1 quart pistachio ice cream, softened

Strawberry Sauce (recipe follows)
Chocolate Fudge Sauce (recipe follows)

1. Fill 8-inch springform pan with ice creams, alternating flavors to create a marbled effect. Swirl in Strawberry Sauce. Smooth surface; freeze until firm.
2. Frost with Chocolate Fudge Sauce. Return to freezer until sauce is firm.
3. To serve, remove from pan for about 15 minutes before serving and slice.

Makes 8 to 10 servings.

Strawberry Sauce: Slightly thaw 1 (10-ounce) package frozen sliced strawberries in syrup, pour into saucepan. Mix 2 tablespoons of granulated 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. Makes about 1 1/4 cup sauce.

Chocolate Fudge Sauce: In heavy saucepan, combine 1/4 cup heavy cream, 1/2 cup granulated sugar and 2 ounces unsweetened chocolate. Melt over low heat, stirring constantly. Stir in 1 tablespoon rum, if desired. Cool. Makes about 1 cup sauce.

Recipe and photograph provided courtesy of California Strawberry Commission. ©2003 California Strawberry Commission. All rights reserved.

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