Caramel Toffee Bombe

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

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.

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.


Pyrex Serveware Sculptured 3-Cup Bowl, Clear with Blue Lid

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