Hello dear readers of Louise, my name is Brittany and I’m here as a guest to post a recipe for you today!
I accidentally invented this at Christmas from left overs of our Christmas dessert and the remnants of a disastrous attempt at a gingerbread house. I’ve simplified it a bit here, but if you feel like making your own gingerbread instead of using gingersnaps go right ahead!
What you’ll need:
1 Tub of Vanilla Ice Cream
1 ½ Packed Cups of Brown Sugar
250ml Thickened Cream
1 Packet of Ginger Snaps
Step 1. Take the ice cream out of the freezer and leave to soften to a stirable consistency (approximately the time of one parks and recreation episode, or if your cooking in Australian Summer the walk from the supermarket should do it)
Step 2. Add ginger and cinnamon to the ice cream, one tablespoon of each at a time, mix and taste after each addition. Keep adding to your taste, I usually have about 3-4 tablespoons of each but I like it spicy.
Step 3. Put ice cream back in the freezer. While it is freezing it is time to make the caramel sauce. Combine butter, sugar and cream in a small saucepan, stir over medium heat until it comes to the boil, turn down the heat and let it cook for another 2 minutes.
Step 4. Allow the sauce to cool and thicken to a spreadable consistency. Again if you’re in Australian Summer you may need to put it in the fridge for this to occur. (Also try to avoid eating all the gingersnaps by dipping them into the caramel sauce while its still warm- it’s too delicious for it’s own good)
Step 5. Time to assemble! These are quite messy, so don’t assemble them until you’re about to eat them. Spread two gingersnaps with caramel sauce, use a dessert spoon to spoon out some ice cream onto one of the biscuits and use the other biscuit to squish it down. Voila!
Because gingersnaps are quite a bit crunchier than gingerbread they can be a tad messy- no less delicious though. If you want to serve these as a dessert, you could go all masterchef and create a ‘deconstructed ice cream sandwich’ to eat with a spoon. No matter how you eat them- enjoy!
Thanks for having me Louise!
If you’d like to check it out I blog at curieandcuriouser.blogspot.com