Lemon-And-Ginger Ice-Cream Tart – a delicious recipe with cookies, butter, sugar, Lemon All, fresh blackberries, fresh raspberries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 325u00b0. Place cookies in a large zip-top plastic bag; seal bag, and finely crush cookies using a rolling pin (about 2 cups crushed); pour into a large bowl. Stir in melted butter and 2 Tbsp. sugar. Press on bottom and up sides of a 9-inch square tart pan with removable bottom. Place on a baking sheet.
2
Bake crust at 325u00b0 for 10 to 12 minutes or until lightly browned. Let cool 10 minutes; freeze 20 minutes or until cold.
3
Meanwhile, let ice cream stand at room temperature 20 minutes or until slightly softened. Spread over cooled crust in pan. Freeze 3 hours or until firm.
4
Toss together blackberries, next 3 ingredients, and remaining 1 Tbsp. sugar in a medium bowl. Let berry mixture and tart stand at room temperature 10 minutes. Remove tart from pan, and place on a serving stand or plate. Top with berry mixture.
221
kcal
Calories
18
g
Fat
16
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/2 (16-oz.) package crisp gingersnap cookies, 3 tablespoons melted butter, 3 tablespoons sugar, divided, 1 (14-oz.) container HAAGEN-DAZS FIVE Lemon All Natural Ice Cream, and more.
Yes, Lemon-And-Ginger Ice-Cream Tart falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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