Gingersnap Crumble Ice Cream Tart
Gingersnap cookies originated in Europe and were traditionally made with ginger, molasses, and spices. They are known for their crunchy texture and spicy flavor.
This is vegetarian recipe. Dish can be prepared in 155 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.
Gingersnap Crumble Ice Cream Tart
Ingredients
Instructions
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Preheat the oven to 350°F (175°C).
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Crush the gingersnap cookies in a food processor until fine crumbs form.
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In a small saucepan, melt the unsalted butter over low heat.
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In a medium bowl, combine the gingersnap crumbs, melted butter, brown sugar, ground cinnamon, ground ginger, and salt. Mix well.
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Press the mixture into the bottom and sides of a tart pan, evenly distributing it.
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Bake the crust in the preheated oven for 10 minutes, then remove and let it cool completely.
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Once the crust is cooled, spread the vanilla ice cream evenly over the crust.
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Place the tart in the freezer and let it set for at least 2 hours.
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Before serving, top the tart with whipped cream and additional gingersnap crumbs for garnish.
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Slice and serve the Gingersnap Crumble Ice Cream Tart chilled.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 40g14%
- Sugars 25g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
