Does anyone know Marble Slab's Sweet Cream 'N' Strawberries ice cream cake recipe?

Strawberry Ice cream Cake





Crust 1 cup Chocolate Wafer Crumbs 1/4 c w sugar 2 tbsp melted Butter





Filling 1/2 litre/quart of Vanilla Ice cream (Softened) 1 cup sliced strawberries





Topping Chocolate Sauce





Mix crumbs, sugar and butter in Bowl. Pour into a 9 inch Pie Plate or Spring form pan, spread and pat down.





Cover crumbs with half of Ice cream. Cover Ice cream with 3/4 cup sliced strawberries Cover strawberries with remaining ice Cream





Decorate with remaining strawberries and drizzle chocolate sauce on top.





Freeze.





About a 1/2 hour before serving remove from freezer and let soften slightly.Does anyone know Marble Slab's Sweet Cream 'N' Strawberries ice cream cake recipe?
Chocolate Strawberry Ice Cream Cake


Yield: 8-10 servings





INGREDIENTS:





1 quart vanilla ice cream, softened


1 quart pistachio ice cream, softened


Strawberry Sauce (recipe follows)


Chocolate Fudge Sauce (recipe follows)





DIRECTIONS:





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





Strawberry Sauce: Slightly thaw 1 package (10 ounces) frozen sliced strawberries in syrup; pour into saucepan. Mix 2 tablespoons of 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 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.Does anyone know Marble Slab's Sweet Cream 'N' Strawberries ice cream cake recipe?
This is better and doesn't need to be frozen:





INGREDIENTS


2 sticks (8 ounces) unsalted butter, at room temperature


2 cups plus 6 tablespoons sugar


4 large eggs, at room temperature


1 tablespoon baking powder


1 1/2 teaspoons pure vanilla extract


1 teaspoon baking soda


1/4 teaspoon salt


2 cups low-fat buttermilk


3 cups flour


2 pints strawberries, hulled


1 1/2 teaspoons cornstarch


1 teaspoon fresh lemon juice


8 ounces mascarpone cheese


1 pint heavy cream





DIRECTIONS


1. Preheat the oven to 350掳. Grease a large rimmed baking sheet and line with parchment that extends an inch above the rim on all sides. Grease the parchment and set aside.


2. Using an electric mixer, beat the butter and 2 cups sugar at high speed, scraping down the sides occasionally, until fluffy, about 5 minutes. Add the eggs 1 at a time, beating after each addition. Mix in the baking powder, vanilla, baking soda and salt at medium speed. Add half each of the buttermilk and flour and mix at low speed just until smooth. Repeat with the remaining buttermilk and flour.


3. Pour the batter into the prepared pan and spread evenly. Bake until a toothpick inserted comes out clean, 25 to 30 minutes. Transfer to a large rack to cool, then invert and discard the parchment.


4. Chop half the berries and place in a small saucepan with 2 tablespoons sugar, the cornstarch and lemon juice, simmering over low heat. Cook, stirring often, until thickened, about 5 minutes. Let cool.


5. Using an electric mixer, whisk the mascarpone with the remaining 1/4 cup sugar on low speed, then add the cream until combined. Increase the speed to medium-high and whisk until stiff peaks form, 3 to 4 minutes.


6. Using a serrated knife, cut the cake crosswise into thirds. Set 1 layer on a serving platter and spread half the strawberry puree on top, followed by 1 1/2 cups frosting. set the second layer on top of the frosting and press lightly into place. Spread the remaining puree on top, then another 1 1/2 cups frosting. Place the third layer on top and press lightly. Coat with the remaining frosting. Slice the remaining berries and scatter on top.