Ingredients
Scale
- 12 Ginger Snaps
- 6 whole graham crackers
- 5 shortbread cookies
- 3 tbsp. cold water
- 1/4 c. sugar
- 1/2 tsp. vanilla
- pinch of cinnamon
- 1/2 c. coconut milk
Instructions
- Roughly crush the gingersnaps, graham crackers, and shortbread cookies in food processor and pulse until finely ground. Add 3 tablespoons of cold water and pulse until well combined, then let sit for 10 minutes.
- add 1/4 c. sugar, the vanilla extract, and a pinch of cinnamon. While the processor is still running slowly drizzle in the coconut milk and blend until smooth. Refrigerate in an airtight container for up to 2 weeks.