Best Black And White Ice Cream Tart Recipes

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BLACK-AND-WHITE ICE CREAM TART



Black-and-White Ice Cream Tart image

This frosty dessert is infinitely adaptable: Trade the vanilla ice cream for chocolate, mint chip, or your favorite flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 4h30m

Number Of Ingredients 3

24 chocolate sandwich cookies (about 10 ounces)
1 tablespoon butter, melted
2 pints vanilla ice cream, softened (see note, above)

Steps:

  • Coarsely chop 6 cookies; set aside.
  • Make crust: Process 10 cookies in a food processor until fine crumbs form. Add butter, and process until combined. Transfer to a 9-inch tart pan with a removable bottom. Using the bottom of a measuring cup or glass, press crust firmly into pan. Top with a circle of 8 cookies.
  • Dollop ice cream by the cup all over crust. Using a rubber spatula, gently spread. Sprinkle edge of ice cream with chopped cookies, forming a border. Freeze until firm, at least 4 hours, or cover with plastic wrap and freeze, up to 1 week.
  • To unmold, run a warm, damp cloth or sponge around outside edge of pan. Lift removable bottom with tart out of pan. Transfer to a serving plate, and cut into slices.

Nutrition Facts : Calories 305 g, Fat 16 g, Fiber 1 g, Protein 3 g

BLACK-AND-WHITE ICE CREAM TART



BLACK-AND-WHITE ICE CREAM TART image

Categories     Dessert

Yield 8 SERVINGS

Number Of Ingredients 4

24 CHOCOLATE SANDWICH COOKIES (ABOUT 10 OUNCES)
1 TABLESPOON BUTTER, MELTED
2 PINTS VANILLA ICE CREAM, SOFTENED
COARSELY CHOP 6 COOKIES; SET ASIDE

Steps:

  • MAKE CRUST: PROCESS 10 COOKIES IN A FOOD PROCESSOR UNTIL FINE CRUMBS FORM. ADD BUTTER, AND PROCESS UNTIL COMBINED. TRANSFER TO A 9-INCH TART PAN WITH A REMOVABLE BOTTOM. USING THE BOTTOM OF A MEASURING CUP OR GLASS, PRESS CRUST FIRMLY INTO PAN. TOP WITH A CIRCLE OF 8 COOKIES. DOLLOP ICE CREAM BY THE 1/4 CUP ALL OVER CRUST. USING A RUBBER SPATULA, GENTLY SPREAD. SPRINKLE EDGE OF ICE CREAM WITH CHOPPED COOKIES, FORMING A BORDER FREEZE UNTIL FIRM, AT LEAST 4 HOURS, OR COVER WITH PLASTIC WRAP AND FREEZE, UP TO 1 WEEK. TO UNMOLD, RUN A WARM DAMP CLOTH OR SPONGE AROUND OUTSIDE EDGE OF PAN. LIFT REMOVABLE BOTTOM WITH TART OUT OF PAN.TRANSFER TO A SERVING PLATE, AND CUT INTO SLICES

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