Best Mocha Ice Cream Tart Recipes

TOASTED ALMOND MOCHA ICE-CREAM TART

Toasted Almond Mocha Ice-Cream Tart image

Categories Coffee Food Processor Chocolate Nut Dessert Frozen Dessert Almond Amaretto Summer Gourmet

Number Of Ingredients 11

Ingredients

For the crust
1 1/4 cups chocolate-wafer crumbs (about 25 wafers)
1 cup sliced blanched almonds, toasted lightly, cooled, and ground fine
1/2 stick (1/4 cup) unsalted butter, melted
For the filling
1 1/2 cups sliced blanched almonds, toasted lightly and cooled
3 1/2 tablespoons Amaretto
2 pints coffee ice cream, softened
4 ounces fine-quality bittersweet chocolate, chopped fine (about 1 cup)
1/4 cup sliced blanched almonds, toasted lightly and cooled
1 ounce fine-quality bittersweet chocolate, chopped fine or grated

Steps:

Make the crust:
In a bowl stir together with a fork the wafer crumbs, the almonds, and the butter until the mixture is combined well, pat the mixture onto the bottom and side of an oiled 10-inch fluted tart pan with a removable rim, and freeze the crust for 30 minutes, or until it is firm.
Make the filling:
In a food processor blend the almonds, scraping down the sides occasionally, for 5 minutes, or until they form a nut butter, and with the motor running add the Amaretto. Add the ice cream and the chocolate and pulse the motor 6 to 8 times, or until the filling is smooth and combine well.
Transfer the filling to the crust, spreading it evenly. Garnish the top of the tart with the almonds and the chocolate and freeze the tart, uncovered, for 1 hour. Cover the tart with plastic wrap and freeze it overnight.

MOCHA ICE CREAM TART

Mocha Ice Cream Tart image

Categories Chocolate Dessert Bake Freeze/Chill Kid-Friendly Summer Birthday Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Serves 8 to 10

Number Of Ingredients 14

Ingredients

Mocha Sauce
6 tablespoons (3/4 stick) unsalted butter
1/4 cup light corn syrup
6 ounces semisweet chocolate, chopped
1/4 cup water
1 tablespoon instant espresso powder or instant coffee powder
Crust
Nonstick vegetable oil spray
2 cups chocolate wafer cookie crumbs (about 8 ounces)
6 tablespoons (3/4 stick) unsalted butter, melted.
1 1/2 teaspoons instant espresso powder or instant coffee powder
1 quart chocolate ice cream
1 quart coffee ice cream
Chocolate wafer cookies (optional)

Steps:

For Sauce:
Combine 6 tablespoons butter and 1/4 cup corn syrup in heavy small saucepan. Stir over low heat until well blended. Add semisweet chocolate, 1/4 cup water and instant espresso powder and stir until chocolate melts, espresso dissolves and sauce is smooth. Transfer sauce to small heatproof pitcher.
For Crust:
Preheat oven to 350°F. Spray 9-inch-diameter tart pan with removable bottom with nonstick spray. Mix cookie crumbs, butter and espresso in medium bowl. Press crumb mixture firmly onto bottom and up sides of prepared tart pan. Bake until crust looks dry and feels firm to touch, about 20 minutes. cool crust completely.
Meanwhile, using ice cream scoop, scoop chocolate ice cream into balls and arrange in single layer on baking sheet; freeze until firm. Using clean scoop, scoop coffee ice cream into balls and arrange in single layer on another baking sheet; freeze until firm.
In cooled crust, alternate chocolate and coffee ice cream balls in single tightly packed layer. Form second layer, then third layer of ice cream balls, mounding in center. Drizzle 1/2 cup mocha sauce over. Freeze tart until ice cream and sauce topping are firm, about 2 hours. (Can be prepared 1 day ahead. Cover tart and keep frozen. Cover sauce and let stand at room temperature.)
Gently press up pan bottom to loosen crust; remove pan sides. Transfer ice cream tart to platter. Let stand 15 minutes to soften slightly. Press cookies upright into ice cream, if desired. Cut tart into wedges. Serve, passing remaining sauce separately.