Lemon-and-Ginger Ice-Cream Tart

from Southern Living.

Lemon-and-Ginger Ice-Cream Tart
Lemon-and-Ginger Ice-Cream Tart

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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.

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