VERIFIED BY Taste of Home Test Kitchen
- 2 cups vanilla ice cream, softened
- 2 tablespoons molasses
- 1 teaspoon ground ginger
- 1/2 cup crushed crisp gingersnaps (about 8 cookies)
- In a bowl, combine the ice cream, molasses and ginger just until blended; stir in cookie crumbs. Cover and freeze for 4 hours or until firm. Yield: 6 servings.
Originally published as Gingersnap Ice Cream in Taste of Home Annual Recipes Annual 2003, p151