Cake Batter Ice Cream Tart

Luscious cake batter ice cream on a cookie crust with chocolate syrup, whipped cream and sprinkles. Say it with me: O. M. G.

Course Desserts

Cuisine American

Keyword cake batter ice cream, chocolate cookie crust, cookie crust, dessert, Food, frozen dessert, ice cream, ice cream pie, Recipe, sundae, sweet, treat

Prep Time 1 hour 15 minutes

Cook Time 10 minutes

Total Time 1 hour 25 minutes

Servings Servings

Ingredients

Ingredients:

2 cups chocolate cookie crumbs
5 tablespoons unsalted butter melted
1 pint cake batter ice cream
chocolate syrup
whipped cream
sprinkles

Instructions

Preheat oven to 325 degrees.
Combine cookie crumbs and butter in a bowl and stir until crumbs are moistened. Press crumbs firmly onto bottom and up sides of a 9 inch tart pan with removable bottom. Bake until set, about 10 minutes. Remove from oven and cool completely.
While crust is cooling, set ice cream on the counter to soften.
Once the crust has cooled and the ice cream is soft enough to spread, spread the ice cream onto the crust.
Freeze until the ice cream is firm, about 1 hour.
Remove from freezer. Use a knife to loosen the sides of the crust and gently press up tart bottom to release it from the sides.
Slice into 8 - 10 pieces. Drizzle each piece with chocolate syrup, top with whipped cream and sprinkles. Serve.

Notes

If you aren't serving 8 - 10 people, just slice a piece for yourself and cover and freeze the rest of it. That is what Ryan and I did and we've been enjoying it for about a week now.