Categories: frozen dessert

Ingredients

• 1 1/3 cups gingersnap cookie crumbles (about 20 cookies)
• 1/4 cup butter, melted
• 1 quart vanilla ice cream, softened
• 4 (1.4 oz.) English toffee-flavored candy bars, crushed
• Praline Sauce:
• 1/2 cup firmly packed brown sugar
• 1/2 cup half-and-half
• 1/4 cup butter
• 1/4 cup slivered almonds, toasted and chopped
• 1 tsp. vanilla extract

Directions

1. Line a 2-quart bowl with heavy-duty plastic wrap. Set aside.
2. Combine cookie crumbs and butter; press into prepared bowl. Combine ice cream and crushed candy; spoon into bowl. Cover and freeze at least 8 hours.
3. To serve, let bowl stand at room temperature 5 minutes; invert onto serving plate. Carefully remove bowl and plastic wrap.

4. Cut into wedges, and serve with Praline Sauce.

5. Praline Sauce:

6. Combine first 3 ingredients in a small saucepan; bring to a boil over medium heat, stirring occasionally. Boil 2 minutes, stirring occasionally. Remove from heat; stir in almonds and vanilla extract. Serve warm.

7. makes 1 cup

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