Creamy, sweet, and infinitely adaptable, this Instant Ice Cream Cake is virtually effortless and so impressive.
Yield:6 servings 1x
1–1/4 cup heavy cream
2 tablespoons sugar
1 ounce white chocolate, chopped
2 teaspoons vanilla extract
12 gingersnap cookies
Caramel sauce to garnish
Line a loaf pan with plastic wrap, enough so that you can completely cover the cream once it’s been transferred.
Lightly crush your cookies by putting them in a zip top bag and bashing them with a rolling pin or other heavy object. You want chunks, not sand. If you have a stand mixer, you can do this while your cream is whipping. If not, do it before so that you have everything ready to fold in as soon as the cream is ready.
Add your cream to a large mixing bowl and whisk with an electric mixer. When it starts to thicken, add the sugar and the vanilla extract. Continue to whisk until thick. You want your peaks to be slightly droopy.
Fold in the chocolate and cookie pieces quickly and gently.
Scoop this mixture into your waiting loaf pan and cover completely with plastic wrap. Stash this in the freezer for at least 8 hours or overnight.
To serve, slice off a piece and drizzle it with plenty of your favorite caramel sauce.
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