Caramel Gingerbread Ice Cream Cake, #slowchurnedsmiles

Caramel Gingerbread Ice Cream Cake


  • 1 carton Caramel Delight Dreyer's Slow Churned Ice Cream
  • 15 Chocolate Gingerbread Cookies
  • Chocolate Syrup
  • Chocolate Jimmies
  • Slivered Almonds
  • Cherries opt


  • Start by letting your Dreyer's Slow Churned Ice Cream soften on counter about 5-10 minutes
  • Using a loaf pan, start laying your cookies in the bottom of your pan for your first layer
  • Put several scoops of Ice Cream on your cookies & smooth out to a flat layer
  • Add another layer of cookies over your smoothed Ice Cream
  • Add another layer of Ice Cream
  • Cover & place in freezer several hours to firm up.
  • Remove from freezer & run sides of your dish under water to warm up enough to release
  • Run a knife along the sides to help release the Ice Cream & invert on to serving plate
  • Drizzle chocolate syrup over the top
  • Sprinkle with chocolate jimmies & slivered almonds
  • Add cherries
  • Return to freezer about 30 minutes to firm again after decorating to firm any Ice Cream that may have melted during this process.
  • Enjoy