• 8servings
  • 270minutes

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Nutrition Info . . .


Ingredients Jump to Instructions ↓

  1. 24 chocolate sandwich cookies (about 10 ounces)

  2. 1 tablespoon butter, melted

  3. 2 pints vanilla ice cream, softened (see note, above)

Instructions Jump to Ingredients ↑

  1. Coarsely chop 6 cookies; set aside.

  2. 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.

  3. 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.

  4. 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.


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