2cupsvanilla ice creamI used Edy's Slow-Churned Vanilla Bean
1cupmilk *I used skim
1/3cupapple butter
Whipped cream for serving
Instructions
Pulse the gingersnaps in a food processor until dime-sized.
Add the ice cream, milk, and apple butter and blend. You should have mostly gingersnap crumbs by now, although some may be too large for a straw.
Garnish with whipped cream and a gingersnap before serving.
Recipe Notes
*The amount of milk you use will depend on consistency desired. Slow-churned ice cream also has more air in it and will need less milk than a premium ice cream.