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Category: Frozen Desserts
Prep Time: Cook Time: Total Time:
3/4 cup crushed gingersnaps (about 14 cookies)
3 tbsp butter, melted
1 pint vanilla ice cream, softened
2 (1.4 oz) Heath toffee candy bars, chopped
1/3 cup caramel ice cream topping, warmed
Line a 3-cup bowl with plastic wrap. Combine cookie crumbs and butter; press onto the bottom and up the sides of prepared bowl. In a large mixing bowl, beat ice cream and chopped candy bars until blended; spoon into crust. Cover and freeze until firm.
Trim edge of crust even with ice cream if necessary. Invert onto a serving platter; remove plastic wrap. Let stand 10 minutes before cutting. Drizzle with caramel topping.
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CARAMEL TOFFEE BOMBE
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Category: Frozen Desserts
Prep Time: Cook Time: Total Time:
3/4 cup crushed gingersnaps (about 14 cookies)
3 tbsp butter, melted
1 pint vanilla ice cream, softened
2 (1.4 oz) Heath toffee candy bars, chopped
1/3 cup caramel ice cream topping, warmed
Line a 3-cup bowl with plastic wrap. Combine cookie crumbs and butter; press onto the bottom and up the sides of prepared bowl. In a large mixing bowl, beat ice cream and chopped candy bars until blended; spoon into crust. Cover and freeze until firm.
Trim edge of crust even with ice cream if necessary. Invert onto a serving platter; remove plastic wrap. Let stand 10 minutes before cutting. Drizzle with caramel topping.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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