Place gingersnaps in a single layer on a waxed paper-lined baking sheet; top each with a scoop of ice cream. Freeze until firm.
In a small microwave-safe bowl, melt chocolate and shortening; stir until smooth.
Remove one dessert at a time from the freezer. Dip in melted chocolate; top with sprinkles. Freeze until serving. Repeat with remaining desserts. Yield- 4 servings.
Originally Submitted
10/30/2010
0 Out of 5 from
0 reviews
You can add this Halloween Ice Cream Treats recipe to your own private DesktopCookbook.