THE BEST MAKE-AHEAD OREO ICE CREAM TART
About the Recipe
My mother made a wide variety of ice cream pies when I was little. I often even requested one on my birthday instead of a cake-cake. I've recreated a favorite from memory, but pick favorite flavors and let your imagination run wild. HUGE BONUS: crust and ice cream can put together and frozen for up to six months (or more) in advance. When time for dessert, just whip the cream and top the tart.
Just be sure to wrap WELL (edges folded together so that no air whatsoever gets in) in ALUMINUM foil. Or foil over plastic wrap but NOT plastic wrap only!
Although an old-fashioned throwback, everyone goes wild over this cookie- candy-crust- ice cream-whipped-cream concoction. Below is a basic recipe but PLEASE EXPERIMENT. I have a feeling you'll be making this version and variations way more than once!!
For crust variety, try 'nilla wafers, ginger snaps, chocolate chip cookies, chocolate wafers, vanilla sandwich cookies, graham crackers or something else. Ground nuts can also be added to the crust and/or sprinkled between the layers. In summer I like vanilla ice cream and orange or raspberry or mango sorbet. Or vanilla ice cream and two or more flavors of sorbet. I also like vanilla ice cream with strawberry or raspberry ice cream and then a fresh berry garnish on top of the whipped cream (a single berry or mixed
Salted Caramel Ice Cream is good with a ginger snap crust. As is fresh pear ice cream or pear sorbet and vanilla ice cream. Chopped candied ginger is delicious sprinkled on top and/or between the layers.
I love peppermint stick, vanilla and chocolate ice creams with a mint oreo cookie crust.
Chopped hard candy, peppermint sticks, heath bars or English toffee, After Eights, praline, meringue, coffee crunch, peanut butter cups, butterfingers, etc. - all delicious as garnish depending on ice cream flavors. Chocolate, caramel or berry sauces a great addition.
And consider flavoring the whipped cream with cocoa powder, instant espresso or a liqueur of your choice.
Please let me know what you end up making and how it turns out!!!!
The Best Make-Ahead Oreo Ice Cream Tart
Ingredients
Serves 12-15
FOR THE CRUST:
35 Oreo cookies—3 cups graham cracker crumbs, chocolate or “nilla wafer crumbs may be substituted. You can also experiment with chocolate chip cookie crumbs or ginger snaps. Let your imagination go wild. Just remember to pair the ice cream flavors with whatever crust you choose.
5 1/2 tablespoons unsalted butter, melted
3/4 teaspoon coarse salt
FOR THE FILLING:
3-4 pints best quality ice cream - 1 flavor or mixed. I like using coffee or coffee and chocolate. Or chocolate and mint chocolate chip. Whatever….
Optional melted chocolate sauce or milted semisweet chocolate to drizzle between ice cream layers. Optionally also on crust. OR substitute caramel sauce. OR raspberry sauce if you are using sorbets, vanilla ice cream and strawberry or raspberry ice cream Options are endless.
FOR THE TOPPING:
1 cup heavy cream, very cold
1 teaspoon vanilla extract heavy cream
1 tablespoons confectioners’ sugar
Crushed Oreos, crushed Heath Bars, or crushed candy canes for garnish (optional) or toasted nuts or something else of your choice. Depends on the ice cream flavors. After Eights are also good.
Method
Make the crust: Heat oven to 350 degrees. Add Oreos to the bowl of a food processor and process until fine crumbs form. Add melted butter and salt, and process until crumbs are evenly moistened. Tip mixture out into a 10-inch springform pan, and press crumbs evenly into bottom and sides of pan. Bake until crust is fragrant and set, about 12 minutes.
Transfer to a rack to cool completely.
Be sure crust is cool. You can even freeze or refrigerate it first.Soften ice cream a bit and spread it (layered if different flavors). Sprinkle some of the topping between the layers if desired. With or without caramel or chocolate sauce. Freeze, well-wrapped in foil for up to two months.
When ready to serve, remove tart from freezer and place on a platter.
Place the cream, vanilla and sugar in a cold bowl of an electric mixer and mix till light and fluffy. Don’t overmix.
Spread whipped cream on top of the tart and sprinkle with toppings of your choice if desired.