Gingersnap Ice Cream Torte Recipe

5 1 1
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Gingersnap Ice Cream Torte Recipe

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5 1 1
Publisher Photo
My husband and I developed this sweet frozen treat featuring gingersnaps, caramel and ice cream. Since a little of this rich cake goes a long way, it'll easily feed a crowd.
MAKES:
16-20 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min. + freezing
MAKES:
16-20 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min. + freezing

Ingredients

  • 2 cups finely crushed gingersnaps (about 40 cookies)
  • 1/2 cup packed brown sugar
  • 1/2 cup butter, melted
  • 1 package (14 ounces) caramels
  • 1/3 cup half-and-half cream or milk
  • 1-1/2 cups cold milk
  • 2 packages (3.4 ounces each) instant vanilla pudding mix
  • 1/2 gallon vanilla ice cream, softened
  • 1/2 cup chopped pecans

Directions

In a bowl, combine the gingersnaps, brown sugar and butter; set half aside. Press remaining mixture onto the bottom of a greased 9-in. springform pan. Bake at 350° for 10 minutes. Cool completely. In a microwave or heavy saucepan, melt caramels. Stir in cream until smooth; set aside.
In a bowl, beat milk and pudding mixes on low speed for 2 minutes. Stir in ice cream until blended. Spoon half into the crust. Top with half of the reserved gingersnap mixture. Drizzle with half of the caramel sauce; sprinkle with half of the pecans. Repeat layers. Cover and freeze for at least 4 hours or until firm. Remove from the freezer 15 minutes before serving. Yield: 16-20 servings.
Originally published as Gingersnap Ice Cream Torte in Country Woman Christmas Annual 2002, p42

Nutritional Facts

1 each: 356 calories, 17g fat (9g saturated fat), 41mg cholesterol, 310mg sodium, 50g carbohydrate (37g sugars, 1g fiber), 5g protein.

  • 2 cups finely crushed gingersnaps (about 40 cookies)
  • 1/2 cup packed brown sugar
  • 1/2 cup butter, melted
  • 1 package (14 ounces) caramels
  • 1/3 cup half-and-half cream or milk
  • 1-1/2 cups cold milk
  • 2 packages (3.4 ounces each) instant vanilla pudding mix
  • 1/2 gallon vanilla ice cream, softened
  • 1/2 cup chopped pecans
  1. In a bowl, combine the gingersnaps, brown sugar and butter; set half aside. Press remaining mixture onto the bottom of a greased 9-in. springform pan. Bake at 350° for 10 minutes. Cool completely. In a microwave or heavy saucepan, melt caramels. Stir in cream until smooth; set aside.
  2. In a bowl, beat milk and pudding mixes on low speed for 2 minutes. Stir in ice cream until blended. Spoon half into the crust. Top with half of the reserved gingersnap mixture. Drizzle with half of the caramel sauce; sprinkle with half of the pecans. Repeat layers. Cover and freeze for at least 4 hours or until firm. Remove from the freezer 15 minutes before serving. Yield: 16-20 servings.
Originally published as Gingersnap Ice Cream Torte in Country Woman Christmas Annual 2002, p42

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lurky27 User ID: 1251896 86709
Reviewed Nov. 28, 2010

"Holy deliciousness! We made this for a Christmas party and everyone raved about it.

~ Theresa"

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