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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.
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2
Snip off the carton with kitchen shears.
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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).
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4
Freeze until firm, about 30 minutes.
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5
Unwrap one ice cream steak and transfer to a piece of parchment or wax paper.
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6
Dip a metal skewer in hot water, then press into the ice cream to create parallel diagonal grill-mark lines.
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7
Make lines in the opposite direction to form a crosshatch pattern, dipping the skewer in hot water as needed.
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8
If the ice cream gets too soft, return to the freezer until firm.
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9
Fill the lines with the chocolate wafer crumbs.
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10
Transfer the steak to a baking sheet and freeze until firm, about 30 minutes.
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11
Repeat with the remaining ice cream steaks.
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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.
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13
Cut each cake slice into strips.
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14
Divide between 2 parchment-lined rimmed baking sheets.
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15
Drizzle the melted butter over the pound cake fries and toss.
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16
Bake in a 350 degrees F oven until lightly toasted, about 8 minutes, tossing halfway through; let cool slightly.
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17
Arrange the steaks, the pound cake fries and strawberry jam on plates.
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18
(Each plate serves 2.)
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19
Photograph by Kat Teutsch
