Directions

1. 1

   Line four ramekins with plastic wrap, allowing extra wrap to overhang the edges for later coverage. Pulse the gingersnap cookies in a food processor until they break into small crumbs. Transfer to a bowl and mix with the melted butter until the crumbs are evenly moistened. Divide half of the gingersnap-butter mixture among the ramekins, pressing firmly into the bottom of each to create a compact crust. Set aside the remaining half for topping.

2. 2

   Pour the heavy cream into a large bowl and whisk with the sugar until soft peaks form. In a separate large bowl, combine the instant espresso powder with the sweetened condensed milk and whisk until the espresso powder is completely dissolved. Gently fold the Irish cream liqueur into the espresso-condensed milk mixture, then carefully fold in the whipped cream until just combined.

3. 3

   Divide the espresso-cream filling evenly among the four ramekins, pouring it over the gingersnap crust. Sprinkle the reserved gingersnap-butter crumbs evenly over the top of each ramekin. Fold the overhanging plastic wrap over the tops to seal, pressing gently to compact the layers. Freeze for approximately 5 hours or until completely set.

4. 4

   To serve, carefully remove the plastic wrap from the top of each ramekin. Place a serving plate over the ramekin and gently invert to unmold the dessert. Slowly peel away the remaining plastic wrap to reveal the perfectly molded Irish Cream Dream.