Get ready to blow the minds of everyone at your Christmas gathering. Not only does ice cream (in December) sound extremely impressive, but the tastes going on in this caramel gingersnap creation are seriously going to win you lots of respect from the family who is devouring it.
It really couldn’t be more simple, so this delish dessert keeps things easy for your holiday cooking because it’s more about assembly than actual cooking. My secret is to use store-bought vanilla bean (it’s gotta be the kind with the flecks of vanilla) ice cream to give a great foundational flavor, then I add a really wonderful combination of textures and tastes with crumbled gingersnap cookies and caramel.
ONE empty out your quart of vanilla bean ice cream into your mixer with the paddle attachment. TWO with the mixer on low speed, add in the crumbled gingersnap cookies. THREE spread one third of the ice cream into the bottom of a freezer-safe dish. FOUR drizzle caramel ice cream topping onto the first layer and repeat with two more layers of ice cream, separated by drizzled caramel sauce.
Wrap or cover the ice cream and place in the freezer until you plan on serving, but at least for two hours to reharden.
You and yours will literally fall of your chairs, it’s so good. I cannot say enough good things about this ice cream, so you’re going to have to make it to believe it. The great part is that it takes few ingredients and can be prepared ahead of time. I’m making a few batches this week for next week’s festivities!
I hope you’ll give this a try – and let me know if you do!
Have a DELICIOUS Tuesday!
p.s. I lied to you yesterday. Although I did do two posts for today, I had a slight technological issue and was only able to get one up! I hope you can forgive me!
p.p.s. If you entered the 24 Merry Days giveaway on House of Earnest yesterday, Thank you! Today’s giveaway is over at Lolalina and is for a set of really cute Rifle Paper Co. notebooks! Check it out!