Vanilla-Raspberry Ice Cream Tart with Brownie Crust & Mocha Drizzle
Prep: 20 minutes plus cooling and freezing
Bake: 35 minutes • Serves: 12
1/2cup vegetable oil
1box (19.9 ounces) dark chocolate brownie mix
1/2cup white chocolate chips
1/4cup plus 3 tablespoons heavy cream
2tablespoons instant espresso
1/4cup raspberry preserves
3cups PICS Vanilla Bean Ice Cream, softened
1/2cup dark chocolate chips
Fresh raspberries for garnish (optional)
1.Preheat oven to 350°. Spray 9-inch springform pan with nonstick cooking spray. In large bowl, whisk eggs, oil and 1/4 cup water; stir in brownie mix and spread in prepared pan. Bake 35 minutes or until toothpick inserted in center comes out clean; cool completely in pan on wire rack.
2.In medium microwave-safe bowl, heat white chocolate chips in microwave oven on high 1 minute or until almost melted, stirring every 20 seconds; stir in ¼ cup cream and spread over brownie. Freeze 10 minutes or until firm.
3.Spread preserves then ice cream over white chocolate layer. Cover with plastic wrap; freeze 8 hours or until firm.
4.Run small, sharp knife around edge of tart to loosen; remove outer ring of pan. In small microwave-safe bowl, heat espresso and remaining 3 tablespoons cream in microwave oven on high 15 seconds or until steaming, stirring until dissolved. Stir in dark chocolate chips; heat in microwave oven on high 15 seconds or until almost melted, stirring until smooth.
5.Drizzle tart with Mocha Drizzle; cut into 12 pieces and garnish with fresh raspberries, if desired.
Approximate nutritional values per serving (1 piece):
483 Calories, 25g Fat (10g Saturated), 57mg Cholesterol,
170mg Sodium, 63g Carbohydrates, 3g Fiber, 47g Sugars, 5g Protein