Caramel Gingerbread Ice Cream Cake

 Do you feel that sense of togetherness this time of year?  When you think about family moments, do they center around food?  I know a lot of my family memories are jogged by certain triggers, many of them food.  Whether it be a smell, a flavor, a moment shared with my kids that is similar to one I had as a child- they are all so great & they all come flooding back & give me smiles.

 I love creating memories like that with my kids.  I want them to remember the times we spend in the kitchen.  I want them to taste something when they are adults & remember something we did together & smile about it.   One thing I am trying to do is bring back old family recipes & combine them with things I love to make new family favorites & great memories for the kids.

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If you ask my kids what foods I love- they would definitely say Ice Cream.  Not just any Ice Cream though.  When I am looking for Ice Cream I want something that tastes amazing, wholesome ingredients, variety of flavors, creamy texture & makes me feel special.  I think that’s part of the experience.  So I decided to take one of my favorite cookie recipes & combine it with one of my favorite Dreyer’s Slow Churned flavors – Caramel Delight & make a treat that we will be making for years to come.

Caramel Gingerbread Ice Cream Cake  

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Caramel Gingerbread Ice Cream Cake

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Ingredients

  

• 1 carton Caramel Delight Dreyer's Slow Churned Ice Cream
• 15 Chocolate Gingerbread Cookies
• Chocolate Syrup
• Chocolate Jimmies
• Slivered Almonds
• Cherries opt

Instructions

• Start by letting your Dreyer's Slow Churned Ice Cream soften on counter about 5-10 minutes
• Using a loaf pan, start laying your cookies in the bottom of your pan for your first layer
• Put several scoops of Ice Cream on your cookies & smooth out to a flat layer
• Add another layer of cookies over your smoothed Ice Cream
• Add another layer of Ice Cream
• Cover & place in freezer several hours to firm up.
• Remove from freezer & run sides of your dish under water to warm up enough to release
• Run a knife along the sides to help release the Ice Cream & invert on to serving plate
• Drizzle chocolate syrup over the top
• Sprinkle with chocolate jimmies & slivered almonds
• Add cherries
• Return to freezer about 30 minutes to firm again after decorating to firm any Ice Cream that may have melted during this process.
• Enjoy

Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

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This was a HUGE HIT!  We will be making this for many holidays here in the near future.  I prefer the Dreyer’s Slow Churned for this not only because of it’s creamy texture but because it’s Slow Churned it makes it HALF THE FAT and 1/3 FEWER CALORIES than regular ice cream.

Don’t miss the seasonal flavors Pumpkin & Peppermint this time of year.

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