Irish Cream Dream

20 gingersnap cookies

3 tablespoons butter, melted

1 cup heavy cream

1 tablespoon sugar

2 tablespoons instant espresso powder

1 (14oz.) can sweeten condensed milk

1/2 cup Irish cream (Baileys Irish Cream)

Special equipment:  4 (8oz.) ramekins

Line ramekins with plastic wrap.  Set aside.  In a food processor, pulse gingersnap cookies with melted butter.  Place half of the cookie crumb mixture into ramekins.  Press down with the back of a spoon.  Set aside.  In a large bowl, combine espresso powder and condensed milk until espresso powder is dissolved.  Whisk in Irish cream.  Set aside.  In another large bowl, whisk heavy cream and sugar until whipped cream forms.  Fold in the espresso powder mixture into the whipped cream.  Pour into ramekins.  Top with remaining gingersnap crumbs. Cover with the extra plastic wrap.  Freeze for 5 hours.  Remove from plastic wrap.

© 2019 Alex Bradley Jr. Network Inc., LLC/Leonardo Alexander Bradley Jr. Productions Inc., LLC