Ingredients

• 16 gingersnaps
• 1 egg white
• 1/2 stick butter, room temperature
• 1/3 cup brown sugar
• 2 tablespoons molasses
• Pinch salt
• 2 bottles stout (recommended: Guinness)
• 4 scoops vanilla ice cream
• 2 tablespoons orange blossom honey

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Instructions

1. Preheat oven to 350 degrees F
2. Place the ginger snaps in a food processor and grind to a fine powder. Add the egg white, butter, sugar, molasses, and salt and puree until smooth.
3. Spread the mixture over a sheet pan lined with a silicon mat or parchment paper. Bake in the oven for 7 to 9 minutes until set. Remove from the oven, allow to cool and then break into pieces.
4. Fill 2 chilled float glasses 1/4 of the way with stout and add 2 scoops of ice cream per glass. Add a tablespoon of honey to each, top with the remaining stout and garnish with a piece of the tuile.