Lemon-and-Ginger Ice-Cream Tart

Southern Living Food for Today
Lemon-and-Ginger Ice-Cream TartRecipe
Makes 8 servings


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1/2 (16-oz.) package crisp gingersnap cookies
3 tablespoons melted butter
3 tablespoons sugar, divided
1 (14-oz.) container HÄAGEN-DAZS FIVE Lemon All Natural Ice Cream
1 cup fresh blackberries
1 cup fresh raspberries
2 tablespoons chopped crystallized ginger
1/2 teaspoon lemon juice


Prep: 15 Minutes
Other: 3 Hours, 50 Minutes

1. Preheat oven to 325°. Place cookies in a large zip-top plastic bag; seal bag, and finely crush cookies using a rolling pin (about 2 cups crushed); pour into a large bowl. Stir in melted butter and 2 Tbsp. sugar. Press on bottom and up sides of a 9-inch square tart pan with removable bottom. Place on a baking sheet.

2. Bake crust at 325° for 10 to 12 minutes or until lightly browned. Let cool 10 minutes; freeze 20 minutes or until cold.

3. Meanwhile, let ice cream stand at room temperature 20 minutes or until slightly softened. Spread over cooled crust in pan. Freeze 3 hours or until firm.

4. Toss together blackberries, next 3 ingredients, and remaining 1 Tbsp. sugar in a medium bowl. Let berry mixture and tart stand at room temperature 10 minutes. Remove tart from pan, and place on a serving stand or plate. Top with berry mixture.

Created date

April 2010