Yield
6 servings (serving size: 2/3 cup ice cream and 1 gingersnap).
Photo: Becky Luigart-Stayner; Styling: Lydia E. DeGaris

How to Make It

Combine first 3 ingredients in a freezer-safe container. Cover, and freeze until firm. Spoon ice cream into 6 small bowls, and crumble 1 gingersnap over each serving.

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