Maple Walnut Ice Cream Cake
Maple walnut icing cream cake, A super simple and delicious early fall dessert.
Servings 8
Cost $12
Ingredients
- 2 cups ginger cookie crumbs
- 4 tbsp melted butter
- ½ tsp cinnamo3n
- 3 tbsp sugar
Maple Coated Walnuts
- ½ cup real maple syrup
- 1 cup walnuts
- 1 tsp butter
Middle Ice Cream Layer
- 1.66 L Walnut Ice Cream I used Beyers all natural the container was 1.66 L
Instructions
Bottom Layer - Ginger Crust
- Place all crust ingredients in a bowl and mix together. Remove 1/4 cup of the crumbs and set aside.
- Place the remaining cookie crust crumb into a 8 inch buttered spring form pan. Press the crumbs into the bottom of the pan.
- Bake at 325 for about 5 minutes. Let cool while you make the maple coated walnuts.
Maple Coated Walnuts
- Melt the butter on the bottom of a non stick frying pan.
- Add walnuts and pour the maple syrup over top. Cook the walnuts over medium heat, stirring often.
- Once the maple syrup has evaporated and the walnuts are coated place on parchment paper and let cool.
Maple Walnut Ice Cream Filling
- Place the entire container of maple walnut ice cream into the bowl of an electric mixer. Add 1/3 of the candied walnuts and beat until its semi soft.
- Place the ice cream on top of the crust and smooth the top.
- Place the walnuts on top in a pretty pattern.
- Sprinkle the top with 1/4 cup of ginger crumbs
- If you like extra sweetness you can drizzle a tbsp of maple syrup over top.
- Wrap tightly in plastic wrap. Freeze until solid, at least two hours.