Black-and-White Ice Cream Tart

38 Ratings
  • 5 16
  • 4 8
  • 3 9
  • 2 4
  • 1 1

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

Everyday Food, March 2007

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Recipe Summary

prep:
15 mins
total:
4 hrs 30 mins
Servings:
8
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Ingredients

Directions

  • Coarsely chop 6 cookies; set aside.

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  • 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.

Cook's Notes

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

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Reviews (3)

38 Ratings
  • 5 16
  • 4 8
  • 3 9
  • 2 4
  • 1 1
Martha Stewart Member
08/24/2011
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.
Martha Stewart Member
05/17/2011
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.
Martha Stewart Member
07/08/2008
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.
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