Gluten-Free, Vegan, Serves 8-10

Crust:

• 3 cups Gluten-Free Ginger Snap Cookies Crushed
• 1/2 cup vegan butter melted

Filling:

• 4 cups Vegan Vanilla Coconut Milk Ice Cream
• 8 Tbsp Lemon Curd
• 3 Tbsp Lemon Zest
• 2 inches Fresh Ginger minced
• 3 cups Coconut Whipped Cream

Directions:

Into a food processor, blend the cookies until they are a fine crumble. Transfer the cookies to a bowl and add the melted butter. Stir until it starts to combine; it should be relatively crumbly. Press the crust into a pie dish. Let set up in the freezer for 15 minutes. In the meantime, put the ice cream into a large bowl (it helps if you let it sit out for 5-10 minutes). Stir in 5 Tbsp of the curd, 2 Tbsp of the zest, and ginger. Once you have folded in the flavors, transfer the filling into the crust. Smooth out the surface and swirl in the remaining curd on the top. Don’t over-mix it if you want to see lemon veins throughout the tart, and top it with the remaining zest. Place into the freezer for 4 hours or overnight. Top with whipped cream and serve chilled. I like to add crushed honeycomb on top for added crunch.