Here is another great recipe from my Taste of Home Magazine. The crust or shell is made with store bought Ginger snaps. You place the ice cream and candy bar mixture in a bowl, to make the bombe shape, then freeze it until it’s firm. Once firm, you can invert it onto a nice platter, and drizzle it with warm caramel sauce. Doesn’t that sound delicious!

3/4 cup crushed gingersnaps (about 14 cookies)
3 tablespoons butter, melted
1 pint vanilla ice cream, softened
2 Heath candy bars (1.4 ounces each), chopped
1/3 to 1/2 cup caramel ice cream topping, warmed
Line a 3 cup bowl with plastic wrap or foil. Combine cookie crumbs and butter; press onto the bottom and up the sides of prepared bowl. In a large bowl, beat ice cream and chopped candy bars until blended; spoon into crust. Cover and freeze until firm. Trim edge of crust even with ice cream if necessary. Invert onto a serving platter, remove plastic wrap. Let stand 10 minutes before cutting. Drizzle with caramel topping. YUM!