Monday, 10 June 2013

Black and White Ice Cream Tart

  • Black and White Ice Cream Tart:

  • What you'll need:

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

How to do it:


  1. Coarsely chop 6 cookies; set aside.
  2. 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.
  3. 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.
  4. 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.

    Cook's Note:

    Let ice cream stand at room temperature 30 minutes, or microwave it in 10-second increments until spreadable.


Enjoy!

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