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 I probably eat the most ice cream or fro yo all year! So, looking for ways to switch it up, I thought up this amazing Chocolate Peanut Butter Ice Cream Tart. Yes, an ice cream tart!
This easy tart is as impressive as it is delicious! If you've had the Best Friend Ever Cookies at the bakery and love them, then this tart will be right up your alley. It's chocolatey, peanut buttery, sweet, and also a little salty - and oh so delicious!
I made a chocolate graham cracker crust, filled the tart with my favorite classic vanilla chocolate chip ice cream (from Straus Organic Creamery), added a layer of peanut butter, and then topped it with magic shell for a chocolate shell that crackles when it's sliced. It will be hard to eat just once slice of this amazing Chocolate Peanut Butter Ice Cream Tart, I dare you to try! Get the recipe below.
Tips for making the best Chocolate Peanut Butter Ice Cream Tart
• Use whatever kind of ice cream you like! I LOVE Straus Organic Creamery, it's what we serve at the bake shop and I thin it's the best. But, you can switch it up and use whatever you prefer. You can even use a chocolate ice cream, plain vanilla, banana, caramel - these would all be delicious with the peanut butter and chocolate too!
• It's best to let the ice cream soften a bit before transferring it to the tart crust. This will allow it to spread easily. But, you don't want it to be a liquid. When ice cream melts and then refreezes the properties change and so does the texture. Ice cream is heavily dependent on the air that is churned into it during the making process, so melting and refreezing makes it loose a lot of that air, therefore changing the texture and making it icy instead of airy and creamy. That's why you should only leave it out for 10 minutes or so until it softens.
• Use a peanut butter that you like! I say this every time, because it truly matters. Using a peanut butter you like the flavor of will make this dessert shine. You can also use almond butter, cashew butter, or coconut butter - switch it up as they would all be delicious!
• This is a messy dessert, but totally worth it! As I was shooting this, I thought I should have served this in a bowl - take my advice and serve it in a bowl, as it's ice cream after all!
Chocolate Peanut Butter Ice Cream Tart
Makes 9.5-inch tart
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
1 pint Straus Organic Creamery Vanilla Chocolate Chip Ice Cream
1/2 cup (142 grams) organic peanut butter
4 ounces organic dark chocolate
2 tablespoons organic coconut oil
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!