: 6 servings
: 221 kcal
: Sarah McMinn
Ice Cream Cake
of Coconut Bliss Ginger Cookie Caramel
Cut out a 6" round piece of parchment paper and place in the bottom of a 6" cake pan. Spray the pan and set aside. Remove ice cream from the freezer and allow at least 15 minutes to thaw.
Blend the cookies in a food processor or blender until evenly broken into small crumbs. With the motor running, slowly add the melted butter until completely incorporated. Firmly press the cookie crumbs into the bottom of the cake pan.
Scoop the thawed ice cream over the crust and even out with a spatula. Place in freezer.
To make the caramel sauce place sugar, water, and corn syrup in a medium pot over high heat and bring to boil. Do not stir, agitating the sugar will cause crystallization. Continue boiling for about 10 minutes until the sugar has melted and begins to turn a rich golden brown. Immediately remove from heat and slowly add almond milk while whisking continuously. The caramel will bubble up quite a bit so use caution while adding creamer. Whisk until combined. Pour caramel through a sieve into a jar and allow to cool to room temperature.
Once caramel is cool, pour over frozen cake and refreeze for at least 6 hours.
Remove from pan by running a knife along the edge of the cake. Serve immediately.
Not all gingersnap cookies are vegan, so make sure to check the ingredients.
Calories Per Serving:
% Daily Value