Ice Cream Steak Frites

Total Time:
1 hr 10 min
1 hr 10 min

4 plates (serves 8)

  • For the steaks:
  • 1 1 1/2 -quart cylindrical carton chocolate ice cream
  • 1/2 cup finely crushed chocolate wafer cookies
  • For the fries:
  • 2 12 -ounce frozen pound cakes, thawed
  • 1 stick unsalted butter, melted
  • 1/2 cup seedless strawberry jam
  • Make the steaks: Using a serrated knife, slice the carton of ice cream crosswise into 4 rounds, dipping the knife in hot water as needed. Snip off the carton with kitchen shears.

  • Tightly wrap each ice cream round in plastic wrap, then form into a steak shape with your hands (the warmth of your hands will soften the ice cream). Freeze until firm, about 30 minutes.

  • Unwrap one ice cream steak and transfer to a piece of parchment or wax paper. Dip a metal skewer in hot water, then press into the ice cream to create parallel diagonal grill-mark lines.

  • Make lines in the opposite direction to form a crosshatch pattern, dipping the skewer in hot water as needed. If the ice cream gets too soft, return to the freezer until firm.

  • Fill the lines with the chocolate wafer crumbs. Transfer the steak to a baking sheet and freeze until firm, about 30 minutes. Repeat with the remaining ice cream steaks.

  • Make the fries: Using a crinkle vegetable cutter or a chef's knife, trim the sides of the pound cakes, then cut each cake crosswise into 1/4-inch-thick slices.

  • Cut each cake slice into strips. Divide between 2 parchment-lined rimmed baking sheets.

  • Drizzle the melted butter over the pound cake fries and toss. Bake in a 350 degrees F oven until lightly toasted, about 8 minutes, tossing halfway through; let cool slightly.

  • Arrange the steaks, the pound cake fries and strawberry jam on plates. (Each plate serves 2.)

  • Photograph by Kat Teutsch

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    This recipe is featured in:

    Everyday Celebrations