Ice Cream Steak Frites

1. 1

   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.

2. 2

   Snip off the carton with kitchen shears.

3. 3

   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).

4. 4

   Freeze until firm, about 30 minutes.

5. 5

   Unwrap one ice cream steak and transfer to a piece of parchment or wax paper.

6. 6

   Dip a metal skewer in hot water, then press into the ice cream to create parallel diagonal grill-mark lines.

7. 7

   Make lines in the opposite direction to form a crosshatch pattern, dipping the skewer in hot water as needed.

8. 8

   If the ice cream gets too soft, return to the freezer until firm.

9. 9

   Fill the lines with the chocolate wafer crumbs.

10. 10

    Transfer the steak to a baking sheet and freeze until firm, about 30 minutes.

11. 11

    Repeat with the remaining ice cream steaks.

12. 12

    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.

13. 13

    Cut each cake slice into strips.

14. 14

    Divide between 2 parchment-lined rimmed baking sheets.

15. 15

    Drizzle the melted butter over the pound cake fries and toss.

16. 16

    Bake in a 350 degrees F oven until lightly toasted, about 8 minutes, tossing halfway through; let cool slightly.

17. 17

    Arrange the steaks, the pound cake fries and strawberry jam on plates.

18. 18

    (Each plate serves 2.)

19. 19

    Photograph by Kat Teutsch

* Per serving · 4 servings · Values may vary.