Cake Batter Ice Cream Tart

Luscious cake batter ice cream on a cookie crust with chocolate syrup, whipped cream and sprinkles. Say it with me: O. M. G.

Course Desserts

Cuisine American

Keyword cake batter ice cream, chocolate cookie crust, cookie crust, dessert, frozen dessert, ice cream

Prep Time 1 15

Cook Time 10

Total Time 1 25

Servings Servings

Calories 203kcal

Preheat oven to 325 degrees.
Combine cookie crumbs and butter in a bowl and stir until crumbs are moistened. Press crumbs firmly onto bottom and up sides of a 9 inch tart pan with removable bottom. Bake until set, about 10 minutes. Remove from oven and cool completely.
While crust is cooling, set ice cream on the counter to soften.
Once the crust has cooled and the ice cream is soft enough to spread, spread the ice cream onto the crust.
Freeze until the ice cream is firm, about 1 hour.
Remove from freezer. Use a knife to loosen the sides of the crust and gently press up tart bottom to release it from the sides.
Slice into 8 - 10 pieces. Drizzle each piece with chocolate syrup, top with whipped cream and sprinkles. Serve.

If you aren't serving 8 - 10 people, just slice a piece for yourself and cover and freeze the rest of it.

Nutrition information for estimation purposes only and will vary greatly depending on the type of ice cream used.