Gingersnap Crumble Ice Cream Tart
Indulge in the perfect harmony of creamy, spiced decadence with this Gingersnap Crumble Ice Cream Tart. Featuring a buttery gingersnap cookie crust and a luscious layer of vanilla ice cream, this no-bake dessert is a refreshing treat with a touch of warm spice. Topped with a cinnamon-kissed crumble of cookie crumbs, brown sugar, and optional crunchy pecans, every bite is a delightful contrast of creamy and crunchy textures. Effortless to prepare and requiring just 25 minutes of hands-on time, this tart is an impressive dessert that’s ideal for entertaining or satisfying a sweet craving. Serve it slightly softened for a slice of frozen bliss that captures the essence of seasonal comfort.
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Recipe Information
Ingredients
- 350 grams Gingersnap cookies
- 100 grams Unsalted butter
- 1 liter Vanilla ice cream
- 1 teaspoon Cinnamon
- 2 tablespoons Brown sugar
- 50 grams Chopped pecans (optional)
Instructions
Place the gingersnap cookies in a food processor and pulse until you have fine crumbs. Reserve 1 cup of the crumbs for the topping.
In a microwave-safe bowl, melt 75 grams of the unsalted butter. Pour the melted butter into the food processor with the remaining cookie crumbs and pulse until the mixture resembles wet sand.
Press the buttery crumb mixture evenly into the bottom and up the sides of a 9-inch tart pan. Use the back of a spoon or the base of a glass to ensure the crust is compact. Place the crust in the freezer to set for 15 minutes.
While the crust is setting, allow the vanilla ice cream to soften at room temperature for about 10 minutes.
Spoon the softened vanilla ice cream into the crust and spread it evenly using a spatula. Smooth the top. Place the tart back in the freezer to firm up for 2 hours.
For the crumble topping, melt the remaining 25 grams of butter in a small saucepan. In a bowl, combine the reserved cookie crumbs, cinnamon, brown sugar, and melted butter. Add the chopped pecans, if using, and mix well.
After the tart has set, sprinkle the crumble mixture generously over the top.
Return the tart to the freezer for at least 30 more minutes or until fully set. To serve, let the tart sit at room temperature for 5-10 minutes before slicing.
Nutrition Facts
Calories |
3555 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.6 g | 257% | |
| Saturated Fat | 91.7 g | 458% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 420 mg | 140% | |
| Sodium | 2312 mg | 101% | |
| Total Carbohydrate | 410.5 g | 149% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 183.6 g | ||
| Protein | 40.7 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 915 mg | 70% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 2371 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
