December hits and suddenly I go from pumpkin spice everything to gingerbread everything. I am not sure what it is about gingerbread that makes we want to curl up by the fire, drink tea, and watch It's a Wonderful Life on TV, but trust me it does. This is a festive, yummy, and no-bake holiday recipe that will make you feel warm and cozy.
Ginger Snap Ice Box Cake
60-70 Ginger Snaps Store Bought (or homemade!)
3 Cups of Heavy Whipping Cream
3 Tbsp Confectioners Sugar
1 Tbsp Bourbon
Zest of 1 Lemon
Candied Ginger
Directions:
Pour the Whipping Cream, confectioners sugar, bourbon and lemon zest into the bowl of a mixer. Using the whisk attachment, mix until stiff peaks form. Place 6-7 ginger snaps evenly around the base of a round spring from pan and one in the center. Cover the cookies with a thin layer of the whipped cream. Repeat until the cream is the last layer. Cover the cake with plastic wrap and place in the refrigerator overnight. Chop the candied ginger into small pieces and and sprinkle on top. carefully release the cake form and place on a cake plate and serve!
Ginger Snap Ice Box Cake
60-70 Ginger Snaps Store Bought (or homemade!)
3 Cups of Heavy Whipping Cream
3 Tbsp Confectioners Sugar
1 Tbsp Bourbon
Zest of 1 Lemon
Candied Ginger
Directions:
Pour the Whipping Cream, confectioners sugar, bourbon and lemon zest into the bowl of a mixer. Using the whisk attachment, mix until stiff peaks form. Place 6-7 ginger snaps evenly around the base of a round spring from pan and one in the center. Cover the cookies with a thin layer of the whipped cream. Repeat until the cream is the last layer. Cover the cake with plastic wrap and place in the refrigerator overnight. Chop the candied ginger into small pieces and and sprinkle on top. carefully release the cake form and place on a cake plate and serve!
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