Ingredients
- 24 chocolate sandwich cookies( about 10 oz)
- 1 tbsp butter, melted
- 2 pints vanilla ice cream, softened
Preparation
Step 1
1. Coarsley chop 6 cookies;set aside
2.Make crust. Process 10 cookies in a food processor until fine crumbs form. Add butter and process until combined. Transfer to a 9 inch tart pan with removable bottom. Using a bottom of a measuring cup or glass, press crust firmly into pan. Top with a circle of eight cookies
3.Dollop ice cream by 1/4 cup all over crust. Using a rubber spatula, gently spread. Sprinkle edge of ice cream with chopped cookies to form a border. Freeze until firm, at least 4 hours,or cover with plastic wrap and freezeup to 1 week
4. To unmold, run a warm damp cloth or sponge around outside edge of pan. Lift removable bottom with tart out of pan. Transfer to a serving plate and cut into slices
NOTE: To soften ice cream-Let ice cream stand at room temperature for 30 minutes, or microwave it at 10 second increments until spreadable