This no bake wonder is the ultimate summertime dessert because there’s no cooking involved! The brownie crust comes together easily in the food processor, and to shortcut things even further you can use your favorite store bought ice cream. Then just top with cherries or berries when you’re ready to serve!
2 cups raw walnuts
1 cup raw almonds
1/2 cup cocoa powder, I used Dagoba
1/3 cup pure maple syrup
pinch of sea salt
1–2 Tablespoons water
2 1/2 cups ice cream, 3 cups for a really full tart, (I use either Coconut Bliss Cherry Amaretto flavor or my Homemade Coconut Ice Cream)
1 pound cherries, pitted and halved, or berries of choice
2 Tablespoons pure maple syrup, Grade A
1 Tablespoon cocoa powder
Soften the ice cream in the refrigerator for 20 minutes or so, or until you can spread the ice cream with a spatula.
While the ice cream is softening, place all the ingredients for the Brownie Crust in a food processor except the water. Secure the lid and turn the food processor on for 30 seconds to 1 minutes. The crust will start to clump and stick a bit when it’s ready. Turn the food processor off and scrape down the sides. Secure the lid again, turn the processor back on, and drizzle in 1 Tablespoon of the water to make a soft cookie dough like crust, if it’s still crumbly add a bit more water.
Line a 9″ tart pan with a removable bottom with plastic wrap. Scrape the brownie crust into the tart pan. Using a spatula and your hands, shape it to be as even as possible.
When the ice cream is soft enough, spread it evenly over the brownie crust. Cover the tart and freeze it until it’s completely frozen again, 3-4 hours.
When you’re ready to serve the tart, prepare the fruit topping. Mix together the maple syrup and cocoa powder to make the fudge sauce.
Arrange the fruit over the top of the ice cream tart and drizzle with the fudge sauce.
- Prep Time: 20 mins
- Category: Dessert
- Method: Food Processor
- Cuisine: American
Keywords: Chocolate Cherry Tart, Ice Cream Tart, Gluten Free Ice Cream Tart