| Level: | Easy |
| Total: | 6 hr 15 min |
| Prep: | 15 min |
| Inactive: | 6 hr |
| Yield: | 4 servings |
Ingredients
- 20 gingersnap cookies
- 3 tablespoons butter, melted
- 1 cup heavy cream
- 1 tablespoon sugar
- 2 tablespoons instant espresso powder
- 1 (14-ounce) can sweetened condensed milk
- 1/2 cup Irish cream (recommended: Baileys Irish Cream)
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 860 |
| Total Fat | 48 g |
| Saturated Fat | 28 g |
| Carbohydrates | 92 g |
| Dietary Fiber | 1 g |
| Sugar | 72 g |
| Protein | 12 g |
| Cholesterol | 156 mg |
| Sodium | 355 mg |
Reviews
Wonderful. I added a chocolate drizzle to the plate, a few raspberries around it and a green fondant shamrock on top. This was for an Irish supper club event and everyone raved. I also froze this for three weeks and it was fine. Also made it a little smaller as I thought the original was a little big after a big Irish meal.
I made these last year on St. Patrick’s Day and they were delicious!
Tasty, tasty, tasty
This recipe is insanely good. We are your number one fan.
Devine! Thanks Sunny!
Very easy to make and absolutely delightful!
The cookie crust is pretty, but a little distracting… next time I’ll leave it out and garnish it some other way.
I’ll also use less Irish cream.
The cookie crust is pretty, but a little distracting… next time I’ll leave it out and garnish it some other way.
I’ll also use less Irish cream.
This was a huge hit with my Irish friends! 🙂 The Baileys added such a yummy flavor and creaminess to this dessert. It takes a little time to put it together but it is well worth the effort. I placed it in the freezer the night before our dinner party and if you do the plastic wrap just like Sunny said, it will pop right out and you can place it on your serving plate.
One suggestion to dress it up a little more is to decorate your serving plate with a drizzle of chocolate before placing the cookie on the plate. Also, I didn’t have quite enough of the gingersnap crust so I will use more than 20 cookies next time.
Thanks Sunny! YUM
One suggestion to dress it up a little more is to decorate your serving plate with a drizzle of chocolate before placing the cookie on the plate. Also, I didn’t have quite enough of the gingersnap crust so I will use more than 20 cookies next time.
Thanks Sunny! YUM
This is by far the best recipe that I have found on the food network website. I made some substitutions in equal amounts, such as I used instant coffee (I crushed it to a powder first) instead of espresso powder. I just could not find espresso powder. I also used Ryan’s Irish Cream rather than Bailey’s. I made a goof and put all of the ginger snap crumbs into the containers and did not reserve any for the top and that made my crust a little thick, but this was otherwise perfect.
The flavor reminds me of a good tiramisu. It has an elegant look and taste but is simple to make.
Because the original recipe was too sweet, I eliminated the sugar, plus cut the following ingredients in half: espresso powder, condensed milk, and Bailey’s. I did not use the gingersnaps so that I could serve this to friends who can not eat wheat. I’ve made this twice and people literally moan when they eat it. Personally I would rename the recipe Coffee Mousse.
I didn’t think there could be any such thing as too much Bailey’s but…this was really too strong. It did not look very appetizing either and would have been better made in ramekins without the saran wrap and eaten directly from the ramekins..thus avoiding worry of appearance. Easy to make but disappointing in taste and looks.