Cookies and Cream Dutch Tart
Ingredients
- 1 package Oreos or Oreo-like cookies 14.3 oz or 405 g, I used Great Value Twist & Shout which doesn't have the brand name printed on top of the cookies
- 6 tablespoons unsalted butter at room temperature
- 3 cups of your favorite vanilla ice cream
- ¼ cup sugar
- 1-¼ cups heavy whipping cream divided
- 1 cup semi-sweet chocolate chips about 150 g
Instructions
- Prepare the crust: In a food processor, grind 22 Oreo cookies (or Oreo-like cookies) until obtaining a flour-like texture and then pour into a medium bowl. Using your hands, mix in the softened butter with the ground cookies until obtaining a homogeneous yet lumpy mixture. Place mixture into a 9-inch springform pan, distributing evenly over the bottom of the pan until forming a layer, but without pressing down hard against the bottom of the pan. Make sure there are no gaps in the bottom crust layer. Place the remaining cookies (about 14) all around the pan, keeping a minimal and equal distance between them. If necessary, press the whole cookies against the edges of the crust so they will stay upright. Set pan aside.
- Prepare the filling: In the bowl of a mixer, beat together the ice cream, sugar, and ½ cup of heavy whipping cream for about 1 minute. Pour ice cream mixture into the springform pan, cover pan with a sheet of aluminum foil and freeze for at least 12 hours.
- When that time has passed, prepare the chocolate ganache by mixing chocolate chips with the remaining ¾ cup heavy whipping cream in a medium microwaveable bowl. Microwave in 30-second intervals until chocolate has melted (about 1-2 minutes depending on your microwave potency). Stir well to obtain a homogeneous mixture. Let cool a bit and then, while still soft, pour chocolate ganache on top of the frozen ice cream filling, forming a layer. You may need to spread chocolate ganache with the back of a spoon gently towards the edges.
- Cover pan and place back into the freezer. Five to ten minutes before serving, remove pan from the freezer, remove the outer ring of the springform pan gently, slice the Dutch tart (slice between the cookies) and decorate as desired (I used fresh raspberries and mint). Enjoy! INACTIVE TIME: 12 hours. YIELD: 8-12 slices.
- STORAGE: Leftovers should be stored, covered, in the freezer.
Recipe Notes
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