To prepare the base: Using a food processor or high-powered blender, pulse the gingersnaps until they reach a fine crumb. Add the melted butter and pulse a few more times to combine. (you can also use a rolling pin to break up the cookies)

Press the gingersnap mixture evenly over the bottom of a 9 inch spring-form pan, and up the sides approximately 2 inches. Place in the fridge to set.

Prepare Candied Butter Pecans: In a heavy bottomed saucepan over medium/low heat, combine pecans, sugar, butter and salt stirring constantly for about 4 minutes or until sugar has melted and browned (don’t let them smoke) .

Remove from heat; spread nuts on parchment paper or foil. Once nuts have cooled, chop into smaller pieces and reserve. I like to keep some big chunks and really fine bits too for texture.

For the ice cream : Place sweetened condensed milk in the fridge to keep cold

Beat cold heavy cream* on medium/high in a stand mixer fitted with the whisk attachment (or using a hand mixer) until soft peaks form. Around 3-4 minutes

Turn down the speed a little and pour the condensed milk into the whipped cream. Stir in vanilla extract now if desired.

Now, turn the speed back up high again and whisk until the mixture is thick and stiff peaks. that is your homemade ice cream base.

Now you have your ice cream base you can add your chopped Buttered Pecans and mix in (save a little few to decorate the top) .

Taste to make sure you have added enough.

To assemble the cake: Scoop half of your ice cream into your prepared cookie base.

Sprinkle over a hand full of crushed gingersnap cookies to create a secret layer then continue scooping the ice cream on top of that

Tap the tin on the counter to flatten out the top. Freeze at least 8 hours but preferably overnight.

Serve with some salted caramel sauce on top and freshly whipped cream.

Keep covered in the freezer for up to 2 weeks.