Don’t make this at your next dinner party, or your friends might stalk you. I’m not kidding. This is ABSOLUTE HEAVEN. Like, one of the great things about being alive is that I get to eat this. That’s total food stardom. It starts with a cocoa cashew crumbly crust, then homemade vanilla ice cream, topped with gooey caramel and a chocolate shell. It is absolutely divine. If you don’t want to make your own vanilla ice cream, you could buy some at the store to save yourself some time. All I ask is you do the dessert justice and get the premium ice cream. Alrighty, the recipe:
1 cup cashews+extra for garnish
2 tbsp sugar
1/4 cup cocoa powder
3 tbsp melted butter
1 recipe homemade vanilla ice cream
3 oz bittersweet chocolate
1/2 cup caramel sauce (I have a recipe here)
Preheat the oven to 350 degrees F.
In a food processor, pulse the cashews until they look like bread crumbs:
Add the sugar and cocoa powder, and pulse a couple more times until well distributed. Dump the contents out into a bowl and add the melted butter. Mix until the crust is well combined and press it out into a 9 inch cake pan:
Bake for 10 minutes, then cool on a wire rack until cool enough to handle, and pop it into the freezer for 30 minutes.
Make the homemade vanilla ice cream as directed, but instead of freezing it in a glass container, pour the custard directly onto the crust and freeze, covering the ice cream with plastic wrap so a skin doesn’t form. Freeze until firm, about 4 hours.
Melt the bittersweet chocolate in a double boiler, and spread over the top of the ice cream. Freeze for 30 minutes until the chocolate has hardened.
Serve the ice cream tart in slices and drizzle with the caramel, and garnish with cashews. Enjoy!!!!
Recipe inspired by Dream About Food Blog.