Homemade mascarpone ice cream is swirled with a fresh strawberry puree and layered between thin chocolate cookies. If you're looking for a fun and creative way for spending more time with friends and family, making an ice cream cake is a fun and simple way to create long lasting memories.
In your stand mixer or with a hand mixer, cream the butter and sugar until light and fluffy. Add the cocoa, salt, vanilla and mix until combined.
Slowly add the flour until the dough comes together and is crumbly.
Press 2 tablespoons of the cookie dough into the ice cream sandwich maker silicon molds and gently press to spread the dough.
Bake for 12 to 15 minutes or until set. Carefully remove the molds, placing them onto a wire cooling rack to cool completely.
FOR THE ICE CREAM:
Follow the ice cream maker manufacturer instructions with freezing the bowl 24 hours in advance if applicable.
Whisk the sugar and eggs until light in color.
Heat the cream and half & half in a saucepan until it starts to simmer and bubbles form around the edge of the pot. Carefully pour, while whisking, a little of the hot cream into the eggs. Once tempered, slowly pour in the remaining hot cream.
Transfer the cream back into the pot and heat for 10 minutes or so. You will know the ice cream base is ready when it coats the back of a spoon and when you drag your finger through, it doesn't fill back in.
Pour the thickened ice cream base through a mesh strainer that is set into another bowl to catch any impurities in the mixture. Cover and refrigerate for 2 to 3 hours until chilled.
Pour in your ice cream maker, following the manufacturers instructions until the ice cream has thickened.
FOR THE STRAWBERRY SWIRL:
While the ice cream base is chilling, prepare the strawberry swirl.
Combine the prepped strawberries, lemon juice and brown sugar in a skillet. Heat to a boil, reduce and simmer for 12 to 14 minutes. Cool completely before processing in a blender or food processor until smooth.
ICE CREAM CAKE ASSEMBLY:
Place 2-1/2 cookies flat in the ice cream cake pan. Top with 6 tablespoons of the soft ice cream. Spoon a little of of the strawberry puree onto of the ice cream and swirl with the blunt end of a skewer or knife.
Repeat this two more times for 3 layers. Cover and freeze for 6 hours but overnight is best.
To serve; run a large knife under hot water, dry with a kitchen towel and slice the ice cream cake into 3/4-inch slice.