Ingredients Jump to Instructions ↓

  1. 1 1/3 cups gingersnap cookie crumbs -- (about 20 cookies)

  2. 1/4 cup butter or margarine -- melted

  3. 1 quart vanilla ice cream -- softened

  4. 4 (1.4-oz) English toffee candy bars -- crushed Praline Sauce

  5. 1/2 cup firmly packed brown sugar

  6. 1/2 cup half and half 1/4 cup butter or margarine

  7. 1/4 cup slivered almonds -- toasted and chopped

  8. 1 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  1. Preparation : Line a 2-quart bowl with heavy-duty plastic wrap. Set aside. Combine cookie crumbs and butter; press mixture into prepared bowl. Combine ice cream and crushed candy, and spoon into bowl. Cover and freeze at least 8 hours. To serve, let bowl stand at room temperature 5 minutes; invert onto a serving plate. Carefully remove bowl and plastic wrap. Cut into wedges and serve immediately with warm Praline Sauce. Praline Sauce: Combine first 3 ingredients in a small saucepan; bring mixture to a boil over medium heat, stirring occasionally. Boil 2 minutes, stirring occasionally. Remove from heat; stir in almonds and vanilla. Makes 1 cup.


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