And as crisp and minty-wonderful as this cool treat is, it really is just a method, rather than a recipe. I've got a few little tricks that I've learned thru the years that really make a difference, but you can shake this up any way that you want! Banana Split Ice Cream Tart? Strawberries & Cream Ice Cream Tart? Chocolate Peanut Butter Ice Cream Tart? They all work!
Once the cookie crust has cooled to room temperature, you can top it with hot fudge, chocolate ganache, caramel sauce, or any thick fruit sauce that you love. There really is no right or wrong!
Well, maybe I'll take that back. My kiddos are SO PARTICULAR about their favorite ice creams - so if I'm making the ice cream tart to celebrate their occasion, I'll pick the brand that they like the best. Whether it's a regular supermarket brand, a gourmet ice cream or gelatto, or even a light ice milk, pick your favorite! I've even used sorbet and sherbet in fruit "ice cream" tarts, and they are FABULOUS!
One thing I know for sure is that this never stays around long! Cut yourself a slice, grab a spoon, and it's time to dig in and enjoy!
This recipe was originally shared in March 2012. Too good to be lost in the archives, the post and photos have been updated.