Semi-freddo Cookies and Cream with Salted Caramel

  • Level: Intermediate
  • Total: 1 hr 30 min
  • Prep: 20 min
  • Inactive: 1 hr
  • Cook: 10 min
  • Yield: 4 servings
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Ingredients

4 cups heavy cream

1/4 cup confectioners' sugar

2 tablespoons pomegranate molasses

15 gingersnap cookies

Salted caramel sauce:

1 cup sugar

1/4 cup water

1/2 stick butter

2 teaspoons kosher salt

Directions

  1. Begin by whipping cream with confectioners' sugar until you get soft peaks. Add pomegranate molasses and stir 2 times gently to combine and just streak the pomegranate through the cream.
  2. Take a large plastic bag and using a wooden rolling pin, smash the gingersnaps into rough pieces. To assemble, take a ramekin and add a layer of gingersnaps first, followed by cream, gingersnaps and finally cream again. Use an off-set spatula or the back of a knife to flatten the tops. Set in the freezer for 45 to 60 minutes to freeze. Run a knife around the edges when set and invert onto a plate.
  3. Make the caramel sauce by adding sugar and water to a small saucepan and set over medium-high heat. Once the sugar has dissolved and the caramel reaches a dark amber stage, add butter and salt and swirl to combine. Remove from heat and drizzle over semi-freddo cookies and cream.

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