Recipe Ingredients
- 22 chocolate sandwich cookies
- 5 tablespoons unsalted butter, melted
- 1 pint chocolate ice cream
- 1 pint coffee ice cream
- Whipped topping or marshmallow fluff
- Chocolate sauce, for garnish
- Caramel sauce, for garnish
Recipe Directions
- Place cookies in food processor and pulse into a fine crumb. Add butter and pulse to combine. Press cookie mixture evenly into the bottom and up the sides of a 9-inch fluted tart pan. Freeze for at least 30 minutes until firm.
- Allow ice cream to sit at room temperature for 10 minutes until softened. Spread chocolate ice cream in an even layer into prepared crust. Top evenly with coffee ice cream. Freeze for at least 4 hours or overnight until ice cream is firm.
- Remove from freezer 10 to 15 minutes before serving. Top tart with whipped topping. Drizzle with chocolate sauce and caramel sauce. Serve and enjoy.
