Blueberry Ice Cream Tart
It’s hard to go wrong with ice cream. It’s tasty in any form: as is, coated with fixings, cake, on a stick and yes even as a tart. I think the word tart gives off the wrong idea of what the final product will taste like. Generally the look of the dessert reminds me more of cheesecake but really the only similarities are that it has a golden crust and is formed in a springform pan.
Years ago I came across a recipe for this particular blueberry tart. I decided to make it as a birthday treat for Josh. It was an instant hit and is often requests as the birthday dessert each year. This year was no exception. The only reason I think it really even fits is since Josh has a summer birthday. I was totally game with coming up with an interesting cupcake but I had to stick to the request. It wasn’t my birthday afterall.
Very simple but to some degree slightly time consuming. The waiting is the only frustrating part. I’ve said that before but really, when I want to make something I want to do it then – not start stop start stop. Oh well. Again, it’s not a huge deal or seriously time consuming. The most lengthy process is actually the refreezing.
The tart has a simple ‘nilla wafer crust with a hint of cinnamon. The cinnamon is a perfect compliment to the blueberries mixed with the vanilla ice cream. Frozen and sliced, it’s a wonderful treat for a blueberry fan – anytime in the summer, not just for special occasions.
Yield: 1: 9-inch ice cream tart
Blueberry Ice Cream Tart
1/3 C melted butter
1 1/2 tsp cinnamon
1 1/2 C 'nilla wafer crumbs
2 C blueberries
1/2 C water
2 tbsp sugar
4 tsp cornstarch
1/2 - 1 tsp ground cinnamon
4 C vanilla ice cream
Toss 'nilla wafers into a food processor, pulse until no chunks remain. Measure out roughly 1 1/2 cups of crumbs. A bit more than that is fine. I almost always add more crumbs to form my crust, sometimes even up to 1/4 cup more. Just remember if you do this, a touch more butter will be needed to hold the crumbs together as well. Set aside any extra crumbs. Put measured crumbs back in food processor, add butter and cinnamon. Blend well.
Alternately you can crush cookies in a large bag with a meat tenderizer, rolling pin or other heavy object. And the crust can be mixed by hand in a medium bowl.
Transfer crust mixture to a 9 inch springform pan. Spread the crumbs out a bit, then using a flat bottom object such as a cup, measuring cup, bottle etc press down throughout the bottom of the pan and pushing against the side. The side crust should be about half the height of your pan - give or take. It doesn't have to be perfect, if your ice cream spills over the top of the crust it's not a big deal at all since you'll be freezing this dessert.
Chill crust for at least one hour.
In a small saucepan, combine blueberries and water. If using frozen blueberries, only 1/4 cup of water is needed. Bring mixture to a boil, stir regularly. Reduce heat, allow to simmer for 3-4 minutes.
Remove ice cream from the freezer to warm up a bit on the counter. Place a large empty bowl in the fridge to chill.
Add sugar and cornstarch to blueberry mixture. Stir well. Cook until mixture is thick and begins to bubble. Cook for a few minutes beyond this point. Add cinnamon, mix in well. Transfer to a medium bowl, pop in the fridge to chill.
Scoop 4 cups worth of ice cream into chilled large bowl. Return to fridge for 20-30 minutes or until softened.
Remove blueberry mixture and ice cream from fridge. Carefully fold blueberry mixture into vanilla ice cream. You don't want to mash it or have it become soup, use a firm baking spatula or spoon to cut and fold in the blueberries.
Carefully pour blueberry ice cream mixture into prepared crust. Freeze until solid. I prefer to freeze overnight so it is a sure bet it's good and solid.
Prior to eating, run a knife around the inside edge of your pan. Then carefully release and remove the pans edge. Cut into slices. Keep any uneaten portions in the freezer. It's ice cream so this will melt... and depending on the day, possibly fast!