So, this week’s recipe was for a coffee ice cream tart.
I went in another direction.
Over the weekend, I bought some of Trader Joe’s Highbrow Chocolate Chip Cookies. They are really crisp, like the chocolate chip cookies from Tate’s Bake Shop. So, I bashed some of those up and added some melted butter. Then I baked the crust for 5 minutes in my mini tart tin.
I let that cool and added some Haagen-Dazs Milk Chocolate Ice cream.
I put that in the freezer.
Then I added some crushed up cookies, and a dangerous drizzle of dulce de leche.
And then there was complete silence.
Thank you to Jessica for choosing this recipe-even though I changed things up, it was fabulous!
For the recipe, visit Jessica’s site.