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


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