New This Month

Black-and-White Ice Cream Tart


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

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, March 2007


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


  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 Notes

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

Reviews Add a comment

  • kitchenchild
    24 AUG, 2011
    This is the quickest, simplest, and chicest ice cream dessert in my summer deserts recipe file. I've made mint and chocolate, double-vanilla, and double-chocolate versions so far. All have been anticipated with mouths watering and compliments given afterwards. I bake pies and tarts and this is one of the most perfect recipes from "Everyday Food". This (2011) summer will be an orange-vanilla version with creamsicle Oreos and vanilla ice cream. Memorial Day 2012 will feature this version.
  • guitar4me86398
    17 MAY, 2011
    Loved this recipe for minimal ingredients and fuss; delicious too. However I thought the whole cookies were too hard to crack with a fork after they were frozen. I'd make this again, omitting the whole cookies layer on the bottom.
  • mslo_alexis
    8 JUL, 2008
    I made this dessert last night and it couldn't have been easier. I love the idea of adding an extra layer of cookies on top of the crust -- it helped to keep the ice cream from gathering bits of the crust when spreading it.