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MFTK Strawberry Lemon Ice Cream Tart

Recipe At A Glance

  • 6 ingredients
  • Over 30 minutes
  • 8+ Servings

What better way is there to celebrate National Ice Cream Month than with a light ‘n’ bright frozen treat that will keep you cool and smiling ear-to-ear?


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Recipe Ingredients

  • 1 (16.5-oz.) roll refrigerated sugar cookie dough
  • 1-1/2 quarts strawberry ice cream, softened
  • 1 (12.7-ounce) jar lemon curd
  • 1 (8-oz.) container frozen whipped topping, thawed
  • 10 to 12 frozen miniature cream puffs, thawed
  • Confectioner’s sugar for sprinkling

Recipe 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 confectioner’s sugar and serve immediately.

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