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Lemon-and-Ginger Ice-Cream Tart

Prep time 15 mins
Other time 3 hrs, 50 mins
Yield Makes 8 servings


  • 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

How to Make It

  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.