Gingersnap & Caramel Ice Box Cake
This no-bake treat is the perfect 20s-inspired dessert for holidays and winter dinner parties! Featuring crunchy spiced gingersnaps and smooth caramel sauce, this is a quick and easy make-ahead dessert that will wow your guests.
Ingredients
- 3 cups Crystal heavy whipping cream
- ½ cup granulated sugar
- 1½ teaspoons pure vanilla extract
- 9 ounces gingersnap cookies
- ⅓ cup caramel sauce, more for drizzling
- Candied ginger, for garnish
Products used
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Heavy Whipping Cream
Directions
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Step 1
Line a standard loaf pan with plastic wrap. Set aside.
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Step 2
Then, combine the heavy cream, granulated sugar, and vanilla extract in a large mixing bowl. Use a hand mixer with a whisk attachment to whip the cream into medium-stiff peaks.
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Step 3
Spread a thin layer of whipped cream into the bottom of the prepared pan. Stand 3 gingersnap cookies vertically along the long side of the pan. Spread a cookie with whipped cream, and stack it behind another cookie. (This will prevent any gaps in the whipped cream.) Repeat this process until you have 3 rows with 9-10 cookies per row. Drizzle the caramel sauce over the cookies.
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Step 4
Next, cover the cookies with more whipped cream, making sure to fill in any gaps with whipped cream. Store the remaining whipped cream in the fridge for later. Cover the pan with plastic wrap and refrigerate for 4 hours or overnight, until the cookies are soft.
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Step 5
Gently flip the cake onto a serving platter and discard the plastic wrap. Use a spatula to frost the cake with the remaining whipped cream. Freeze for 30-60 minutes, until solid.
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Step 6
Garnish the cake with a drizzle of caramel sauce and candied ginger. Slice the cake while it is frozen, and let the slices come to room temperature before serving.
