Ingredients
4 gingersnap cookies4 scoops vanilla ice cream (about 1/4 cup)1 cup semisweet chocolate chips1 teaspoon shorteningOrange and purple Halloween sprinkles
Preparation
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.
