Print Options

 
 Print
Caramel Toffee Bombe Recipe

Caramel Toffee Bombe Recipe

Cheryl Miller, Ft. Collins, Colorado, needs only five ingredients to put together this impressive dessert. Gingersnap cookies form the full-flavored "shell" over vanilla ice cream dressed up with crushed toffee candy bars.
TOTAL TIME: Prep: 15 min. + freezing YIELD:4-6 servings

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. Yield: 4-6 servings.