Caramel Toffee Bombe

Name: Caramel Toffee Bombe
Ingredients: 3/4 cup crushed gingersnaps (about 14 cookies); 3 tablespoons butter, melted; 1 pint vanilla ice cream, softened; 2 Heath candy bars (1.4 ounces each), chopped; 1/3 cup caramel ice cream topping, warmed

5 ingredients

2 steps

Ingredients

3/4 cup crushed gingersnaps (about 14 cookies)
3 tablespoons butter, melted
1 pint vanilla ice cream, softened
2 Heath candy bars (1.4 ounces each), chopped
1/3 cup caramel ice cream topping, warmed

Directions

1

Line a 3-cup bowl with plastic wrap. Combine cookie crumbs and butter; press onto the bottom and up the sides of prepared bowl. In a large bowl, beat ice cream and chopped candy bars until blended; spoon into crust. Cover and freeze until firm.
2

Trim edge of crust even with ice cream if necessary. Invert onto a serving platter; remove plastic wrap. Let stand 10 minutes before cutting. Drizzle with caramel topping.