Ginger ice cream tart

More Sweet Scoops! A super simple yet very impressive dessert for your next dinner party.

This is like a “grown up” version of ice cream cake that you can easily make ahead. The ginger frozen yogurt is another one of my favorites – it’s so smooth and creamy, it’s unbelievable, and every bite has big chunks of candied ginger.

The proportions below are for one serving size – share it, if this is a fun dessert for a weekend dinner, or make individual sweet treats for your guests.

Tips: I used a simple ring mold, but silicone muffin or cupcake cups would also work well here. I lined and covered the ice cream with foil, not plastic wrap, because I find it comes off smoother when frozen. And if you can’t find speculoos, substitute ginger snaps!

Ginger ice cream tart

You’ll need:

• 1.5 T coconut oil (melted, if it’s solid)
• 1/2 t honey
• 4 heaping tablespoons crushed speculoos cookies + more for topping
• about 1/2 cup of Sweet Scoops ginger frozen yogurt

1. Line the mold you are using with a large piece of foil, leaving enough so that you can cover the entire tart later.

2. Crush the cookies finely, like you would for a cookie crust. Place crushed cookies in the bottom of your mold, add coconut oil and honey, and use the back of a spoon to press together.

3. Add ice cream and top and press down. Smooth the top with a spatula or a butter knife and cover with foil. Weigh down with something (like an ice cream carton) and freeze for 3-4 (or more) hours.

4. Uncover, unmold (use a paring knife around the edge of the mold to loosen) and serve topped with some extra cookie crumbs.