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Gingersnap Crumble Ice Cream Tart

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“It doesn't get much easier than this! (Cook time includes freeze time.)”
READY IN:
2hrs 10mins
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

  • 12 cup butter (1 stick)
  • 2 -3 cups gingersnap crumbs (kinnikinnick.com makes gf gingersnap cookies)
  • 1 12 pints best quality vanilla ice cream

Directions

  1. Preheat oven to 350 degrees F.
  2. Melt butter.
  3. Mix butter and crumbs until well blended.
  4. Make a thin crust in a pie plate with 1/2 the crumb mixture.
  5. Spread the other half of the crumb mixture on a baking sheet.
  6. Put both in the preheated oven for about 15 minutes.
  7. Cool the pie shell and crumbs.
  8. When the crumbs are cool enough to handle, break up any large clumps with your fingers.
  9. Soften the ice cream.
  10. Add half of the crumbs to the ice cream.
  11. Spread the ice cream into the pie shell and garnish the top of the pie with the remaining crumbs.
  12. Store in freezer until firm.
  13. Serve with a fruit sauce, if desired.

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