Easy Ice Cream Tart

This Easy Ice Cream Tart is a simple and delightful summer treat! It has an easy base crust; then you fill it in with any ice cream you choose! There are so many possibilities to make this dessert what you want it to be!

What are the components of this dessert?

First is a simple graham cracker or cookie crust! Crush them up, add some melted butter, a pinch of salt, and bake it for a few minutes! 

The second part is any ice cream you want to fill in. I’ve tried Neapolitan and Cookie ‘n’ Cream! I want to try mint chocolate chip with a mint grasshopper cookie crust. I use a 9-inch removable bottom tart pan. There was extra ice cream both times, so the pan doesn’t use all the ice cream! 

Since this isn’t a solid recipe, you’ll have to use your baking instincts. For example, the graham cracker crust baked much faster than the fudge swirl cookies I used. The amount of butter I used in the crust was different too. So melt a couple of tablespoons of butter in a separate small bowl. The crust should come together once there’s enough butter. If you add too much, it will be very greasy. 

Adding sugar to the crust is optional too. I added some to my graham cracker crust but none to my cookie crust.

Ingredients:

• 3.5-4 cups of crushed cookie or graham crackers
• 3 Tbsp melted butter
• Pinch of salt
• ⅛ cup sugar (optional)
• Ice cream of your choice

Instructions:

Preheat oven to 350 degrees

Crush your crumbs either using a food processor or crushing them by hand. A food processor will give you much finer crumbs. 

Add your butter, a pinch of salt, and sugar if used. 

Dump your crumbs into a 9-inch removable bottom tart pan—no need to grease the edges. Use a measuring cup or your hands to flatten it out and up the sides. Put on a baking sheet and then in the oven for 10-15 minutes. Check on it at the 10-minute mark. The graham cracker crust was done by then, but the cookie crust I baked for another 10-15 minutes.

Once it’s done, let it cool completely. Take out the ice cream to defrost a bit. Once it’s spreadable, fill the tart to the top. Cover with tinfoil and plop in the freezer. You can make this dessert a couple of days ahead. But, with the graham cracker crust, it was pretty soggy after I cut it and put it back into the freezer. So keep that in mind. 

Enjoy this simple and delightful summer treat!

Tips:

• Crush the crumbs very fine; it will make a more pleasant crust.

Other Flavor Suggestions:

• Smore ice cream with a graham cracker crust
• Strawberry Ice cream with a graham cracker crust
• Mint chocolate chip with a mint cookie crust
• Moose tracks with a cookie crust 

~Becky 🙂