No-Bake Pumpkin Ice Cream Tart with Speculoos Crust
All you need is 5 ingredients to make this delicious pumpkin tart. That’s right, 5! And you don’t have to travel far– we headed to our local Trader Joe’s to gather all the ingredients for sumptuous dessert. It channels all the flavors of fall, with a hint of that essential spice. Easy and quick to whip up, it’s perfect for those hectic holiday meals!
-1/2 quart pumpkin ice cream
-1 pack Speculoos cookies
-1/4 cup white sugar
-6 tbsp butter, melted
-candied pecans and whipped cream (optional)
-tools: silicone muffin tin
Let the ice cream defrost for about 30 minutes, so it’s easy to work with. In the meantime, crush the cookies in either a food processor or in a plastic bag with a rolling pin. Crush finely. Repeat with pecans. Mix together the cookie crumbs, sugar, and butter until blended. Fill the muffin tins 2/3rds of the way with ice cream. Sprinkle the cookie crumb on top, and use the back of the spoon to flatten the crust and pack it in.
Put in the freezer for about 12 hours, preferably overnight. I would recommend putting something heavy on top to make sure it’s packed in good. Remove from muffin tins by inverting the cups, top with whipped cream and pecans!