Sweetheart Ice Cream Cakes with Strawberry Sauce

Sweetheart Ice Cream Cakes with Strawberry Sauce

{all recipes to follow}

  • gluten free chocolate cake
  • pistachio ice cream
  • strawberry sauce
  • decorating sour cream
  1. With a 3 inch heart shaped cookie cutter, cut out 6 hearts from the cake and remove carefully with a spatula.
  2. Remove the pistachio ice cream from the pan and unwrap. Clean the cookie cutter and dip it into a bowl of warm water, dry it off and cut out 6 ice cream hearts, rewarming in the water if needed.
  3. Place a heart shaped piece of cake on top of an ice cream heart and wrap with plastic wrap. Continue with remaining cakes. Freeze for at least 2 hours.
  4. To serve: Put the strawberry sauce and sour cream into two separate squeeze bottles. Pipe a large pool of  strawberry sauce and dot with a line of sour cream. Drag a toothpick or skewer through the dots to connect and form hearts. Place frozen cake beside and serve.

Makes: 6 servings, plus scraps

* You will want to move rather quickly through assembly as the ice cream will start to melt once it comes out of the freezer. Once wrapped in plastic wrap, I like to place them back into the 8x8 pan and cover with foil for freezer storage.

* I place all the scraps from the cake and ice cream into the freezer and make a parfait of sorts when the mood strikes.

* It is best to allow the cakes to sit for 5 or 10 minutes before eating, this will allow the cake to thaw a bit and soften up. I would place it on the plate immediately as the ice cream will start to soften as well.

* You can use whatever shape or size of cookie cutter you would like, to fit any occasion.

* Serve with a chocolate and pistachio dipped strawberry for an extra special garnish.

* If you don't like pistachios, almonds would make a great substitute. If you don't like nuts period,  feel free to leave them out.

Pistachio Ice Cream
  • 2.5 cups vanilla ice cream, softened
  • 1/2 cup chopped pistachios
  1. Line a 8x8 pan with plastic wrap. Spread softened ice cream into pan and sprinkle with pistachios. Cover the top with plastic wrap and freeze until firm.
Strawberry Sauce
  • 1.5 cups strawberries
  • 1/2 Tbsp. cornstarch
  • 3 Tbsp. sugar
  1. Puree the strawberries and strain through a fine mesh sieve to remove seeds. Pour into a measuring cup and add water, if needed, to make 1 cup.
  2. Put cornstarch into a saucepan and mix in enough puree to liquify. Add remaining puree and bring to a simmer, stirring often. Add sugar and simmer for a couple of minutes until thickened.
  3. Allow to cool and refrigerate until needed.
Decorating Sour Cream
  • sour cream
  • milk or cream
  1. Add milk to sour cream until it is the same consistency as the sauce. It is better to have it a little too thin then too thick because you want it to sit on top of the strawberry sauce not sink to the bottom. Refrigerate until needed.
Gluten-Free Chocolate Cakeadapted from Martha Stewart
  • 3/4 cup chocolate chips
  • 3 Tbsp. butter
  • 3 large eggs, separated, room temperature
  • 1/4 cup sugar
  1. Prepare an 8x8 pan: Grease the bottom of the pan. Cut out a square of parchment or wax paper and fit it inside. Grease the top of the parchment.
  2. Melt together chocolate chips and butter. Allow to cool a bit and mix with egg yolks. Set aside.
  3. Beat eggs whites until soft peaks form. With beaters running, slowly add sugar and continue to beat until glossy and stiff peaks are formed when beaters are lifted.
  4. Stir 1/4 of the egg whites into the chocolate mixture to loosen. Fold in remaining whites. It will be very runny and is ok if there are a few small lumps.
  5. Bake at 325ºF for 25 min or until centre is set and edges start to pull away from sides. Set aside to cool completely before assembly. The cake will fall and the top will crack but that just adds to the charm.