• Prep Time
    25 Mins
  • Cook Time
    0 Mins
  • Total Time
    25 Mins
  • The base number of servings for this recipe is 8
    OK

    Cinnamon Ginger Crunch Ice Cream Cake

    Cinnamon Ginger Crunch Ice Cream Cake is a cinch to make using store bought vanilla ice cream, Mexican cinnamon, candied ginger, molasses and ginger snaps!


    Ingredients
    1
    gallon premium vanilla ice cream
    1/4
    cup
    Mexican cinnamon, ground
    1/4
    tablespoon
    molasses
    8
    ounces
    ginger snaps, coarsely ground
    2
    tablespoons
    unsalted butter, melted
    3
    tablespoons
    candied ginger, minced
    Directions
    Fit a 7 inch round springform pan with wax paper at the bottom.
    In a large bowl fold vanilla ice cream, Mexican cinnamon and molasses until fully incorporated.
    In a small bowl combine ginger snaps and butter.
    Press 1/3 of ginger snap mixture into bottom of pan. Top with 1/2 of ice cream and freeze for 2 hours.
    Evenly layer 1/3 of ginger snap mixture and sprinkle with candied ginger. Top with remaining ice cream and sprinkle with remaining ground ginger snaps. Freeze until solid.
    Place a knife in hot water and trace edge of cake to free from form. Unclip form, slice and enjoy!

    The base number of servings for this recipe is 8
    OK

    Categories 

    Family-friendlyEasy

    Write a Review