24 chocolate sandwich cookies
1 tablespoon butter, melted
2 pints vanilla ice cream, softened
Let ice cream stand at room temperature 30 minutes, or microwave it in
10-second intervals until spreadable.
Coarsely chop 6 cookies; set aside.
Make crust: Process 10 cookies in a food processor until fine crumbs form.
Add butter, and process until combined.
Transfer to a 9-inch tart pan with a removable bottom.
Using the bottom of a measuring cup or glass, press crust firmly into pan.
Top with a circle of 8 cookies.
Dollop ice cream by the cup all over crust. Using a rubber spatula, gently spread. Sprinkle edge of ice cream with chopped cookies, forming a border.
Freeze until firm, at least 4 hours, or cover with plastic wrap and freeze, up to 1 week.
To unmould, run a warm, damp cloth or sponge around outside edge of pan.
Lift removable bottom with tart out of pan.
Transfer to a serving plate, and cut into slices.