Recipe courtesy of Sunny Anderson
Save Recipe Print
Total:
6 hr 15 min
Prep:
15 min
Inactive:
6 hr
Yield:
4 servings
Level:
Easy
Total:
6 hr 15 min
Prep:
15 min
Inactive:
6 hr
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Line the ramekins with plastic wrap creating a shell and leaving long flaps to cover the ramekins later. In a food processer, pulse gingersnap cookies with melted butter until small crumbs form for the crust. Press half the cookie crumb mixture, dividing evenly, firmly into the bottom of each ramekin. Reserve the other half of the crumb mixture for the topping.

In a large bowl, whisk heavy cream with sugar until soft peaks form. In a separate large bowl, add the espresso powder and condensed milk and blend until espresso powder is dissolved. Whisk in Irish cream then fold in whipped cream. Pour evenly into the ramekins. Top with remaining gingersnap crumbs and cover with the extra plastic wrap, pressing to compact mixture. Freeze until set, about 5 hours. To serve, remove plastic wrap from top and then gently turn ramekins over to release dessert onto a serving plate. Gently remove plastic wrap.

More from:

St. Patrick's Day

Our Best Holiday Cookies 57 Videos

Get the Recipe

Holiday Swirled Sugar Cookies 00:30

Find out how to get a festive, swirling effect on iced cookies.

IDEAS YOU'LL LOVE

Cream Cheese Icing

Recipe courtesy of Ina Garten

Sour Cream Noodle Bake

Recipe courtesy of Ree Drummond

Lamb Gyro with Tzatziki Sauce and Spicy Sour Cream Sauce

Recipe courtesy of Brianna Jenkins

Corned Beef and Cabbage

Recipe courtesy of Food Network Kitchen

Semi-Homemade Irish Cream

Recipe courtesy of Sandra Lee

Cream Eggs with Irish Cheese and Chives

Recipe courtesy of Rachael Ray

Chocolate Irish Cream Candies

Recipe courtesy of Peggy Tucker

Irish Stew

Recipe courtesy of Food Network

Browse Reviews By Keyword