This frozen tart is simple to make, with a cocoa cashew crust on the bottom, vanilla ice cream in the middle, bittersweet chocolate on top, and a drizzle of caramel to finish!
In a food processor, pulse the cashews until nicely chopped and 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 in slices and drizzle with the caramel, and garnish with cashews. Enjoy!!!!