Ice Cream Steak and Pound Cake Fries
For the steaks:
1 (1½ qt.) carton chocolate ice cream
½ cup finely crushed chocolate wafer cookies
For the fries:
2 (12 oz) frozen pound cakes, thawed
1 stick unsalted butter, melted
½ cup seedless strawberry jam
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. Snip off the carton with kitchen shears.
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). Freeze until firm, about 30 minutes.
Unwrap one ice cream steak and transfer to a piece of parchment or wax paper. Dip a metal skewer in hot water, then press into the ice cream to create parallel diagonal grill-mark lines.
Make lines in the opposite direction to form a crosshatch pattern, dipping the skewer in hot water as needed. If the ice cream gets too soft, return to the freezer until firm.
Fill the lines with the chocolate wafer crumbs. Transfer the steak to a baking sheet and freeze until firm, about 30 minutes. Repeat with the remaining ice cream steaks.
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.
Cut each cake slice into strips. Divide between 2 parchment-lined rimmed baking sheets.
Drizzle the melted butter over the pound cake fries and toss. Bake in a 350 degrees F oven until lightly toasted, about 8 minutes, tossing halfway through; let cool slightly.
Arrange the steaks, the pound cake fries and strawberry jam on plates. (Each plate serves 2.)