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So easy. So beautiful. So irresistible!
Preheat the oven to 350 F. Trace the bottom of a 9-inch spring-form pan on a sheet of parchment paper, and cut out the circle to lay in the bottom of the pan.
Using a food processor or high-powered blender, pulse the gingersnaps until they reach a fine crumb. Add the melted butter and egg and pulse a few more times to combine.
Press the gingersnap mixture evenly over the bottom of the spring-form pan, and up the sides approximately 2 inches. Bake for 10-12 minutes. Then remove the pan from the oven and set it on a wire rack.
Once out of the oven, cut a parchment paper strip 4 inches high, and a little over 2 feet long, to line the perimeter of the pan. Tuck the parchment paper strip carefully between the crust walls and the sides of the pan. Adjust the paper ring to fit snugly around the crust then secure the edges of the paper with a paper clip. Press the crust back against the wall of the pan gently if it has slumped a little.
Spread the entire can of dulce de leche over the bottom of the crust. Then place the crust in the freezer for 15 minutes to chill. Pull the ice cream out of the freezer at this time to allow it to soften a bit.
After 15 minutes pull the pan out of the freezer. Scoop the ice cream into the crust and gently press down using a piece of wax paper. Smooth the top with a spatula. Place the pan back in the freezer to firm up for 30-60 minutes.
Then pull the pan out of the freezer. Release the sides of the spring-form pan and remove the ring and parchment paper. Shake the bottle of chocolate Magic Shell vigorously, then drizzle around the edges of the cake. Once the edges of the cake are covered in chocolate, drizzle the Magic Shell in the middle of the cake. Quickly top with candied pecan, before the magic shell hardens.
Place back in the freezer until ready to serve.
If you plan to wait more than 1 day to serve the cake, wrap it well with foil, followed by a layer of plastic wrap.
This deliciously fluffy, vegan cake is perfect for using Thanksgiving leftovers. Aside from the cranberry sauce and chocolate chips, it’s almost entirely sweetened with fruit—truly healthy enough for breakfast! If you haven’t tried baking with date paste yet, this is a great recipe to start with!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!