Gingersnap Crumble Ice Cream Tart
- 12 cup butter (1 stick)
- 2 -3 cups gingersnap crumbs (kinnikinnick.com makes gf gingersnap cookies)
- 1 12 pints best quality vanilla ice cream
- Preheat oven to 350 degrees F.
- Melt butter.
- Mix butter and crumbs until well blended.
- Make a thin crust in a pie plate with 1/2 the crumb mixture.
- Spread the other half of the crumb mixture on a baking sheet.
- Put both in the preheated oven for about 15 minutes.
- Cool the pie shell and crumbs.
- When the crumbs are cool enough to handle, break up any large clumps with your fingers.
- Soften the ice cream.
- Add half of the crumbs to the ice cream.
- Spread the ice cream into the pie shell and garnish the top of the pie with the remaining crumbs.
- Store in freezer until firm.
- Serve with a fruit sauce, if desired.
butter, gingersnap crumbs, vanilla ice cream
Taken from www.food.com/recipe/gingersnap-crumble-ice-cream-tart-36235 (may not work)