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To prepare the base: Using a food processor or high-powered blender, pulse the gingersnaps until they reach a fine crumb. Add the melted butter and pulse a few more times to combine. (you can also use a rolling pin to break up the cookies)
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Press the gingersnap mixture evenly over the bottom of a 9 inch spring-form pan, and up the sides approximately 2 inches. Place in the fridge to set.
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Prepare Candied Butter Pecans: In a heavy bottomed saucepan over medium/low heat, combine pecans, sugar, butter and salt stirring constantly for about 4 minutes or until sugar has melted and browned (don’t let them smoke) .
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Remove from heat; spread nuts on parchment paper or foil. Once nuts have cooled, chop into smaller pieces and reserve. I like to keep some big chunks and really fine bits too for texture.
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For the ice cream : Place sweetened condensed milk in the fridge to keep cold
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Beat cold heavy cream* on medium/high in a stand mixer fitted with the whisk attachment (or using a hand mixer) until soft peaks form. Around 3-4 minutes
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Turn down the speed a little and pour the condensed milk into the whipped cream. Stir in vanilla extract now if desired.
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Now, turn the speed back up high again and whisk until the mixture is thick and stiff peaks. that is your homemade ice cream base.
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Now you have your ice cream base you can add your chopped Buttered Pecans and mix in (save a little few to decorate the top) .Taste to make sure you have added enough.
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To assemble the cake: Scoop half of your ice cream into your prepared cookie base.
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Sprinkle over a hand full of crushed gingersnap cookies to create a secret layer then continue scooping the ice cream on top of that
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Tap the tin on the counter to flatten out the top. Freeze at least 8 hours but preferably overnight.
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Serve with some salted caramel sauce on top and freshly whipped cream.
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Keep covered in the freezer for up to 2 weeks.