COCONUT GINGER CRUMBLE SUNDAE
Joel uses a fun combo of ginger snap cookies and toasted almonds for this sundae for saxophonist Adrian Kong
1 tub Creamery Novelties No Sugar Added Coconut Ice Cream
6 – 7 ginger snap cookies
½ cup whole almonds
Extra cherries for garnish
- Spread the almonds on a baking sheet and place in a 350 degree F oven to toast. Place the ginger cookies and the toasted almonds in a food processor and pulse quickly to make a chunky crumble of cookies and nuts.
- Place approximately 2 – 3 scoops of Creamery Novelties No Sugar Added Coconut Ice Cream into serving glasses.
- Sprinkle the ginger nut crumble around the ice cream. Drizzle with the caramel sauce.
Garnish with a cherry and serve.