- 1 pint strawberry ice cream
- 1 pint chocolate ice cream
- 1 pint vanilla ice cream
- 1 teaspoon finely ground sea salt, preferably gray salt
- Strawberries Balsamic Sauce, recipe follows, to serve, optional
Remove the ice cream from the freezer for 15 to 20 minutes to soften.
Spoon out the chocolate ice cream into the bottom of the loaf pan and spread it evenly with the back of the spoon; sprinkle a little salt on top. Make another layer with the strawberry ice cream and another with the vanilla, sprinkling a little salt on top of each layer. Close the plastic in both directions and put the pan into the freezer for 3 hours or overnight. Put the plates in the freezer at the same time to reduce melting when served.
Remove the plates and ice cream from the freezer. Unwrap and put the ice cream on a cutting board. Run a knife under hot water for a moment and slice 3/4-inch thick slices. Place a slice on a plate, spoon 1/4-cup Strawberries Balsamic Sauce on top, if using, and serve quickly.
Chef's Note: If ice cream does not easily come out of its mold, run mold briefly under hot water.