Lemon-Ginger Ice Cream Tarts

Course: Dessert
Dessert Type: Tarts
Prep Time: 15 minutes
Cook Time: 2 hours 10 minutes
Total Time: 2 hours 25 minutes
Servings: 8 6-inch tarts
Calories: 712kcal
Author: Elizabeth LaBau
These Lemon-Ginger Ice Cream Tarts has strong flavors nicely balanced by the perfectly sweet vanilla ice cream base. This just has a great refreshing taste that is perfect for spring or summer or fall!
Print Recipe


For the crust:

  • 3 cups gingersnap crumbs 1 lb, from about 5 cups of cookies
  • 4.5 oz melted butter
  • 3 tbsp granulated sugar
  • 2 tsp ground ginger

For the filling:

  • 1 quart softened vanilla ice cream
  • 8 ounces frozen lemonade concentrate thawed
  • 1 cup heavy cream
  • Additional whipped cream lemon zest, and ginger cookies to garnish


  • Preheat the oven to 350 degrees Fahrenheit (176 C). To prepare the crust, mix together the crumbs, butter, sugar, and ground ginger, tossing them together with your fingers until your mixture is the texture of wet sand. Spray 8 6-inch tart shells with nonstick cooking spray. Divide the crumbs between the shells, and press them into a thin, even layer along the bottom and sides. Bake the shells in the preheated oven for 10-12 minutes, until they look dry in the center, are darker along the edges, and are slightly puffy. Remove them from the oven to cool completely.
  • To make the filling, make sure that the vanilla ice cream is soft but not melted. You should be able to stir it but it shouldn’t be soupy. Whip the heavy cream to firm peaks. Stir together the soft ice cream, the thawed lemonade concentrate, and the whipped cream.
  • Pour the lemon-vanilla ice cream into the cooled tart shells. Re-freeze the tarts for another 2 hours, until the filling is frozen solid.
  • Remove the tarts from the freezer about 10 minutes before you want to serve them, to give them time to soften slightly. Top them with additional whipped cream, lemon zest, and ginger cookies, if desired. (I used these delicious mini ginger cookies from Naughty Biscotti.)
  • Lazy Day variation: Sprinkle half the ginger crumbs on the bottom of a 9x13 pan. (Don’t add the butter, sugar, etc, just sprinkle the cookie crumbs.)
  • Prepare the filling as directed above, and smooth it into an even layer in the pan. Top the filling with the remaining cookie crumbs. Freeze solid. Once frozen, cut into squares and serve on a plate with a fork. Super easy, super tasty!


Calories: 712kcal | Carbohydrates: 80g | Protein: 7g | Fat: 41g | Saturated Fat: 24g | Cholesterol: 127mg | Sodium: 434mg | Potassium: 430mg | Fiber: 1g | Sugar: 50g | Vitamin A: 26.7% | Vitamin C: 5.6% | Calcium: 20.9% | Iron: 16.3%