Irish Cream Dream

Directions

1. 1
   Line the ramekins with plastic wrap creating a shell and leaving long flaps to cover the ramekins later.
2. 2
   In a food processer, pulse gingersnap cookies with melted butter until small crumbs form for the crust.
3. 3
   Press half the cookie crumb mixture, dividing evenly, firmly into the bottom of each ramekin.
4. 4
   Reserve the other half of the crumb mixture for the topping.
5. 5
   In a large bowl, whisk heavy cream with sugar until soft peaks form.
6. 6
   In a separate large bowl, add the espresso powder and condensed milk and blend until espresso powder is dissolved.
7. 7
   Whisk in Irish cream then fold in whipped cream.
8. 8
   Pour evenly into the ramekins.
9. 9
   Top with remaining gingersnap crumbs and cover with the extra plastic wrap, pressing to compact mixture.
10. 10
    Freeze until set, about 5 hours.
11. 11
    To serve, remove plastic wrap from top and then gently turn ramekins over to release dessert onto a serving plate.
12. 12
    Gently remove plastic wrap.