Strawberry-Lemon Ice Cream Tart
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
4 hourss
Yields
8
Directions
- Preheat oven to 350 degrees F
- Slice cookie dough into 1/2-inch-thick slices. Arrange slices on bottom of a 9-inch springform pan; press together so there are no holes in the dough. Bake 15 minutes or until firm and golden brown; let cool completely
- Spoon the ice cream over cookie crust and firmly pack the ice cream into pan. Gently spread the lemon curd over the ice cream. Cover and freeze 4 hours or until firm
- When ready to serve, slice and garnish each piece with a dollop of whipped topping and a cream puff. Sprinkle cream puffs with confectioners sugar and serve immediately
Ingredients
- 16.5 oz ea roll of refrigerated sugar cookie dough
- 1 1/2 qts ea strawberry ice cream, softened
- 12.7 oz ea jar of lemon curd
- 8 oz ea container of frozen whipped topping, thawed
- 12-Oct ea frozen miniature cream puffs, thawed
- for topping ea confectioner's sugar