Wow the past month just flew by, it’s already time for the Secret Recipe Club. I can’t believe how fast the days have been passing. The past month has been filled with running and hiking, dog walking and book reading. One epic cake fail at Little’s Miss’s birthday party and memory making. I was super excited when I got Cook with Sara.
Her blog is filled with a fabulous mix of sweet and savoury dishes, which meant I had a ton of baking dishes to choose from. I went back and forth about 500 times between these Monkey Bread Muffins, these Dalmatian Bars (cool name right?) and this Blueberry Ice Cream Tart.
Since yesterday was Father’s Day I finally decided to make the ice cream tart. I went to the store with the intention of getting blueberries but I spotted the blackberries and immediately knew that they would work perfectly.
This dessert is super easy to make, completely no bake, just a couple of minutes on the stove, some chill time and you are good to go. It was such an awesome dessert for a barbeque. I switched it up and added a bit of lemon zest and because it was blackberry I did strain it. If you don’t care about seeds you won’t need to worry about it.
Thanks Sara for a fabulous recipe. This one is definitely a keeper!
Blackberry Ice Cream Tart
Mix graham cracker crumbs and melted butter. Push into the bottom of a 9 inch springform pan.
Press down into the pan evenly and chill until firm.
While that’s chilling pour your water , lemon zest and blackberries into a small pot. Bring to a boil then add your sugar and corn starch. Cook another 3 minutes until it thickens.
Strain through a mesh sieve and refrigerate until completely cooled. About an hour.
Take 4 cups (one quart) of vanilla ice cream and place in the fridge for 1/2 an hour until it gets soft but not melted.
Take out the blackberry mixture and give it a good stir. Then combined the blackberry mixture and vanilla ice cream and stir uniform in color.
Pour over chilled crust and then put in the freezer until firm (4 hours or overnight).
About 15 minutes before serving remove from the freezer, remove the sides of the pan and garnish with fresh whipped cream. If you want add some lemon zest to the whipped cream. It’s fabulous!