Short And Sweet. Gingersnap Crumble Ice Cream Tart With Pineapple Caramel Sauce.

Gingersnap Crumble Ice Cream Tart

Not a ginger roundabout, but a Blondie one.

Spicy gingersnaps, creamy vanilla ice cream and pineapple in caramel share the plate in this super easy dessert.

You can simplify things, too, by just serving some fresh fruit alongside the tart. Also, it is a good idea to pre-slice the tart before freezing as the crust gets very hard and can be difficult to cut when frozen.
Gingersnap Crumble Ice Cream Tart
Gingersnap Crumble Ice Cream Tart With Pineapple Caramel Sauce


1/2 cup unsalted butter, melted
4 cups coarsely broken gingersnaps
1/3 cup sugar
1 1/2 pints good quality vanilla ice cream (I love Brigham’s)
Caramel Pineapple Sauce (recipe follows)


1. Preheat oven to 350°F.

2. In a food processor grind gingersnaps to fine crumbs and add butter and sugar, pulsing until blended.

3. Sprinkle 1 cup of the crumb mixture over bottom of a 10- by 1-inch round fluted tart pan with a removable bottom and press to cover. Sprinkle 1/2 cup crumb mixture around edge of pan and with your fingers press up side of pan. Carefully line shell with non-stick foil, folding over edge to cover crumbs completely, and add pie weights or raw rice. Sprinkle remaining crumb mixture in a shallow baking pan.

4. Bake crumb mixture in lower third of oven 12 minutes and bake shell in upper third 20 minutes.

5. Cool crumb mixture in baking pan on a rack and, when crumbs are cool enough to handle, with your fingers break up any large clumps.

6. Cool shell in foil in tart pan on another rack 15 minutes. Carefully remove foil and weights and cool shell completely (shell may be soft in center but will firm as it cools).

7. Soften ice cream slightly and fold in half of cooled, baked crumb mixture.

8. Spoon ice-cream mixture into shell, smoothing top, and sprinkle with remaining crumb mixture.

9. Freeze tart until ice cream is firm, about 2 hours. Tart keeps, frozen and loosely covered, 3 days.

10. Serve tart with sauce.

Serves 8
Gingersnap Crumble Ice Cream Tart
Caramel Pineapple Sauce


1 ripe pineapple
1/2 cup sugar


1. Cut rind from pineapple and quarter pineapple lengthwise. Cut off core and cut pineapple quarters crosswise into 1/4-inch-thick slices.

2. In a dry, heavy saucepan cook sugar over moderately low heat, stirring slowly to help sugar melt evenly, until melted and pale golden.

3. Cook caramel, without stirring until golden. This takes only 2 to 3 minutes.

4. Remove pan from heat and add pineapple (mixture will vigorously bubble and caramel will harden). Simmer mixture, stirring, 5 minutes, or until caramel is dissolved.

5. Cool sauce to room temperature. Chill sauce, covered, at least 2 hours and up to 5 days.

Recipes from Gourmet Magazine
Gingersnap Crumble Ice Cream Tart
Gingersnap Crumble Ice Cream Tart With Pineapple Caramel Sauce

This short song is new from Donovan Blanc, the New Jersey duo of Joseph Fekete and Raymond Schwab. I love its warm and fuzzy vibe.

Levi Weaver has a new album due out in May. ‘Borrowed Clothes’ is a supremely good and sweet song.

“Let the song begin….”

Check out Donovan Blanc on Facebook and Captured Tracks, where you will be able to buy their new album on June 24th.

Learn more about Levi Weaver on his Website, where you can learn of upcoming US tour dates and buy the music.


About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
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1 Response to Short And Sweet. Gingersnap Crumble Ice Cream Tart With Pineapple Caramel Sauce.

  1. Pingback: Rhubarb Crumble Slice | I Sing In The Kitchen

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