If you are eating tons and tons of ice cream right now, you are not alone. It is hot as hell out and July is the month to enjoy ice cream in all forms! And especially in an ice cream tart!
Recipe by Mimi Council.
Chocolate Peanut Butter Ice Cream Tart
Makes 9.5-inch tart
Crust
1 ½ sleeves (204 g) organic honey graham crackers, crushed
½ cup (113 g) organic salted butter, softened
¼ cup plus 1 tablespoon (71 g) organic cane sugar
1/3 cup (28 g) organic Dutch cocoa powder, sifted
Filling
1 pint Straus Organic Creamery Vanilla Chocolate Chip Ice Cream
1/2 cup (142 grams) organic peanut butter
Topping
4 ounces organic dark chocolate
2 tablespoons organic coconut oil
Method
Preheat the oven to 350°F.
To make the crust: In a food processor, add the graham crackers, butter, cane sugar, and cocoa powder. Process until you no longer see pieces of graham crackers and the crust looks uniform in chocolate color.
Transfer to a 9.5-inch tart pan and press to the sides evenly, and then press in the bottom.
Bake for 6 minutes or until set and dry.
Once the crust has cooled, place it in the freezer for at least 30 minutes. This will help when you're pressing the ice cream into the center, the crust won't be so fragile.
Remove the ice cream from the freezer and allow it to sit for about 10 minutes to soften. Remove the crust from the freezer, and carefully spread the ice cream into the center of the tart. Spread the peanut butter on top of the ice cream and place the tart back into the freezer.
To make the topping: Using a double boiler, add the dark chocolate and coconut oil. Melt completely and then remove from heat.
Remove the tart from the freezer and pour the chocolate topping over the top. Place back in the freezer to set.
High Altitude --- Bake at 350°F for 5 minutes or until set and dry.
Did you make this recipe? Make sure to tag @dessertdorganic on Instagram!