Spiked Nog Ice Cream Cake with Ginger Cookie Crust and Caramel Drizzle

The inspiration for this cake came from my recent visit to the Garden Grille, where I continued my pursuit of a job at the not-yet-opened vegan bakery affiliated with said restaurant.  I was sitting at the counter; they were trying out the soy nog -- both the virgin version and with a spike.  Everyone seemed quite pleased with their taste tasting.  On my way home, I thought about my own container of nog and knew it was time to create -- both dessert...and hopefully some positive, job-providing karma.


How could I revise and thus bring new life to a classic holiday treat?  How could I translate it into a oft-requested bakery item? OF COURSE!  Vegan ice cream cake.  Let's be honest...you can find vegan ice cream, cookies, and caramel individually...but wouldn't it be nice to be able to pick up an ice cream cake for a special occasion?  And then, the neighbors were going to get together for the evening -- WOOT, a way to spread the cake love!


Vegan Ginger Cookies
I used the recipe at http://www.food.com/recipe/vegan-ginger-cookies-227114.  Revisions in light of the comments and subs: reduced to 1.5 T ginger, omitted dusting sugar (turbinado), subbed unsweetened applesauce for oil.


Spiked Nog Ice Cream
2/3 c. soymilk
3/4 c. sugar
1/3 c. cashews
pinch salt
2 c. soy nog
1 T vanilla
2.5 oz. whiskey


(Recipe adapted from the Kitchen Aid ice cream maker instruction booklet and Dreena's Pumpkin Ice Cream recipe http://viveleveganrecipes.blogspot.com/2010/10/pumpkin-pie-ice-cream.html )


Caramel


I used the sauce component of this recipe http://www.grouprecipes.com/31122/vegan-caramels.html, as I've made the harder caramels before and they rocked.  I did 1/4 of the recipe and got a salsa jar full of sauce (about 1.5 c.).  Due to reduced amount, sauce cooks a bit faster than time indicated.


Directions
1. Make the cookie batter first.  I greased a small circular Corningware casserole dish (approx. 6"round) -- press approximately 1" of dough evenly into the bottom of the pan.  Cook until done (My "crust" took about 15 min.)  then take it out to let cool.  Wash pan and set aside to reuse.


2.  Blend all ice cream ingredients together until smooth, except for whiskey.  Then, follow machine manufacturer's instructions.  In the last five minutes of the machine process, pour and mix whiskey into the ice cream.  


3. While the ice cream is churning, another day, or as a first step, make the caramel.  You may need an extra pair of hands if you opt for same time cooking, since the caramel needs constant stirring and attention.


4.  When the ice cream is done, fill the casserole pan approximately 2/3 full.  (I did not grease the pan, but when I make this again, I might line with plastic wrap to ease cake removal.)  Then, press cooled cookie crust into the top of the ice cream.  You will probably have leftover ice cream.  Cover ice cream cake and freeze for 2+ hours or overnight.  When you are ready to serve, drizzle with warm caramel.  Be consumed by happiness.


In case you are thinking, hm...sounds great and looks good, but I don't like nog or whiskey -- neither do I.  Treats can change everything.  Stay tuned for a miniaturized, individualized version of this same dessert.