Gingersnap Crusted Ice Cream Cake

Gingersnap Crusted Ice Cream Cake is a delectable dessert that combines the spicy flavor of gingersnaps with the creamy goodness of ice cream. This dessert is perfect for any occasion and is sure to impress your guests.
To make this delicious dessert, you will need the following ingredients:

For the crust:

- 2 cups of gingersnap cookies, crushed
- 1/2 cup of unsalted butter, melted

For the ice cream filling:

- 1 quart of vanilla ice cream, softened
- 1/2 cup of caramel sauce
- 1/2 cup of chopped pecans

For the whipped cream topping:

- 1 cup of heavy cream
- 1/4 cup of powdered sugar
- 1 teaspoon of vanilla extract
To begin, preheat your oven to 350 degrees Fahrenheit. In a mixing bowl, combine the crushed gingersnap cookies and melted butter. Mix well until the mixture is fully combined. Press the mixture into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes, then remove from the oven and let it cool completely.
Next, in a separate mixing bowl, combine the softened vanilla ice cream, caramel sauce, and chopped pecans. Mix well until the ingredients are fully combined. Pour the ice cream mixture over the cooled crust and spread it evenly. Place the pan in the freezer and let it freeze for at least 4 hours or overnight.
When you are ready to serve the dessert, remove the pan from the freezer and let it sit at room temperature for 10-15 minutes. In a mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Beat the mixture until stiff peaks form. Spread the whipped cream over the top of the ice cream cake.
The Gingersnap Crusted Ice Cream Cake is a perfect combination of spicy and sweet flavors. The gingersnap crust adds a crunchy texture to the creamy ice cream filling, while the caramel sauce and chopped pecans add a rich and nutty flavor. The whipped cream topping adds a light and fluffy texture to the dessert, making it a perfect treat for any occasion.
Type: Dessert
Main Ingredients: Gingersnap cookies, Vanilla ice cream, Caramel sauce.