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Strawberry-Lemon Ice Cream Tart

Name: Strawberry-Lemon Ice Cream Tart
Total time: 60 min
Yield: 8+ Servings
Ingredients: 1 (16.5-oz.) roll refrigerated sugar cookie dough; 1- 1/2 quarts strawberry ice cream, softened; 1 (12.7 oz.) jar lemon curd; 1 (8-oz.) container frozen whipped topping, thawed; 10-12 frozen miniature cream puffs, thawed; Confectioner's sugar for sprinkling

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?

Rating:

Based on 1 review.

Over 30 minutes

8+ Servings

6 ingredients

Recipe Provided By:

Recipe Ingredients

1 (16.5-oz.) roll refrigerated sugar cookie dough
1- 1/2 quarts strawberry ice cream, softened
1 (12.7 oz.) jar lemon curd
1 (8-oz.) container frozen whipped topping, thawed
10-12 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.