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- 24 chocolate sandwich cookies (about 10 ounces) such as Oreo
- 1 tablespoon butter, melted
- 2 pints vanilla ice cream, softened (see Note)
Coarsely chop 6 cookies; set aside.
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 1/4 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. Serves 8.
Note: Let ice cream stand at room temperature 30 minutes, or microwave it in 10-second increments until spreadable.
Nutrition Facts
Black-and-White Ice Cream Tart
Serves: 8
| Amount Per Serving 8 | ||
|---|---|---|
| Calories | 156.31 kcal | |
| % Daily Value* | ||
| Total Fat 8.99 g | 13.8% | |
| Saturated Fat 5.48 g | 27.4% | |
| Trans Fat 0.06 g | ||
| Cholesterol 32.86 mg | 11% | |
| Sodium 58.82 mg | 2.5% | |
| Total Carbohydrate 16.64 g | 5.5% | |
| Dietary Fiber 0.51 g | 2% | |
| Sugars 14.62 g | ||
| Protein 2.4 g | ||
| Vitamin A 10.0 % | Vitamin C 0.44 % | |
| Calcium 8.52 % | Iron 1.34 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Beckies Kitchen
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