Recipes

COCONUT GINGER CRUMBLE SUNDAE

Joel uses a fun combo of ginger snap cookies and toasted almonds for this sundae for saxophonist Adrian Kong

Ingredients

1 tub Creamery Novelties No Sugar Added Coconut Ice Cream  

6 – 7 ginger snap cookies

½ cup whole almonds

Caramel sauce

Extra cherries for garnish

Directions

  1. 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.
  2. Place approximately 2 – 3 scoops of Creamery Novelties No Sugar Added Coconut Ice Cream into serving glasses.
  3. Sprinkle the ginger nut crumble around the ice cream. Drizzle with the caramel sauce.
    Garnish with a cherry and serve.

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