Ice cream cake with strawberry sauce

Ingredients:

Ice cream

• 2 cups strawberry ice cream
• 2 cups chocolate ice cream
• 2 cups vanilla ice cream
• 1 teaspoon fine sea salt, preferably grey
• Strawberry Balsamic Dressing, recipe below, for serving (optional)

Strawberry Balsamic Sauce

• 2 cups strawberries, hulled and quartered
• 1/4 cup balsamic vinegar
• 1/4 cup superfine sugar

Preparation:

1. Remove the ice cream from the freezer for 15-20 minutes to soften slightly.
2. Line a 10x20 cm loaf pan with two pieces of plastic wrap, one lengthwise and one crosswise. Place the pan in the freezer until the ice cream softens.
3. Spoon the chocolate ice cream into the bottom of the pan and spread it evenly with the back of a spoon; sprinkle with a little salt. Layer the strawberry and vanilla ice cream on top, sprinkling each with a little salt. Cover with plastic wrap and freeze for 3 hours or overnight. Freeze the serving bowls as well to slow the melting process.
   
   
   Note
   
   You can combine different types of ice cream, just remember to choose a sauce that suits your taste.
4. Remove the plates and ice cream from the freezer. Unwrap and place the ice cream on a cutting board. Dip a knife in hot water for a few seconds and cut the ice cream into 2-cm-thick slices.
   
   Note
   
   If the ice cream is difficult to remove from the mold, rinse the mold with a stream of hot water..
5. Place the slice on a plate, top with 1/4 cup strawberry balsamic reduction, if using, and serve immediately.
   
   Strawberry Balsamic Sauce:
   
   Place the strawberries in a bowl, drizzle with balsamic vinegar, and sprinkle with sugar. Add a pinch of salt and black pepper. Gently toss and marinate for 2-3 minutes.