YES! This is DESSERT. Look closely, and you can see my steak melting (I made it quicker than instructed, and it didn’t set enough. I was also trying to take pictures, which slows down the process). This is a delicious and playful Father’s Day dessert.
Click through for the how-to…
4 plates serves 8 people
For the Steaks:
One 1 1/2 quart cylindrical carton of chocolate ice cream (I did chocolate peanut butter since it’s one of my husband’s favorites)
1/2 cup finely crushed chocolate wafer cookies or Oreos
For the Fries:
2 12-ounce frozen pound cakes, thawed
1 stick unsalted butter, melted
1/2 cup seedless strawberry jam
Making the Steaks:
1. Using a serrated knife, slice the carton and ice cream about 1 1/2 inches thick, dipping the knife in water as needed. Then, cut off the remaining carton.
2. Tightly wrap your first ice cream slap in plastic wrap. Begin to mold the ice cream into the shape of a steak. The warmth of your hand will help make the ice cream easy to mold.
3. Stick the wrapped ice cream back in the freezer for 30 minutes or until firm.
4. Repeat the first three steps to create four steaks.
5. After set and firm, take one of the ice cream steaks from the freezer. Unwrap it and transfer it to parchment paper.
6. Dip a metal skewer in hot water, then press it into the ice cream to create parallel lines mimicking grill marks. Make lines in the opposite direction to form a cross pattern similar to grill marks on a real steak. Keep dipping the skewer in hot water as needed.
7. If the ice cream gets too soft, return it to the freezer until firm.
8. Crush your chocolate wafers or Oreo cookies to a fine crumb and carefully sprinkle the crumbs into the grill marks. Transfer the ice cream steak to a baking sheet and freeze for 30 minutes or until firm.
9. Repeat this process with all four ice cream steaks.
Making the Fries:
1. Using a crinkle vegetable cutter (I found mine on Amazon), trip the sides of the pound cake. Next, cut the cake crosswise into 1/4 inch thick slices. If you don’t have a crinkle cutter, you can use a chef knife to create a straighter french fry.
2. Cut each cake slice into strips. Divide between two parchment lined jelly roll baking sheets.
3. Drizzle the pound cake with melted butter. Bake at 350 about 8 minutes or until lightly toasted. You will want to toss half way through. Let them cool slightly before serving.
I didn’t do this, but I would freeze the plate ahead of time to keep your ice cream from melting. Arrange the ice cream steaks, pound cake fries and strawberry jam on plates. Each plate will serve two people…unless you’re really hungry. My husband and the kids all enjoyed this fun, surprise dessert. My sister had ripped this page out of her Food Network Magazine for June of 2012.
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