Irish Cream Dream

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.

* Per serving · 4 servings · Values may vary.

No additional tips available.