Black and White Ice Cream Tart

1. 1

   Coarsely chop six cookies, set aside.

2. 2

   Process 10 cookies in food processor until fine crumbs form.

3. 3

   Add butter and process until combined.

4. 4

   Transfer to springform pan.

5. 5

   Press crust firmly into pan.

6. 6

   Place 8 cookies around the perimeter, leaving 1/2 inch border at edge of pan.

7. 7

   Dollop ice cream evenly over entire crust using a 1/4 cup measuring cup.

8. 8

   Using a rubber spatula, spread the ice cream so that it forms a smooth, even layer.

9. 9

   Sprinkle reserved chopped cookies around outer inch of cake forming a border all around the edge of the cake.

10. 10

    Freeze for 4 hours.

11. 11

    Can be made up to a week in advance if covered in plastic wrap.

12. 12

    To unmold, run a warm damp cloth or sponge around outside of springform pan.

13. 13

    Lift removable bottom out of pan and transfer for serving plate.

* Per serving · 4 servings · Values may vary.

No additional tips available.