These Gingerbread Brownie Sundaes with Peppermint Stick Ice Cream & Molasses Drizzle are a fun and interactive dessert that allows your whole family to come together around the table to assemble their own.
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Welcome to one of the best seasons of the year (if I do so say myself) – holiday baking season! Although cookies are the go-to, I want to talk to you about making this sundae at your holiday gathering instead this year. The gingerbread brownie pieces in these sundaes allows you to get your cookie fix while taking it to the next level with Hudsvonville ice cream and a molasses drizzle – what’s not to like?? Plus, having a little sundae bar set up at the table will take the pressure off of you and create a fun little interactive station that allows the family to gather around and create their own dessert.
For the ice cream, I used Hudsonville’s seasonal Peppermint Stick ice cream which has an incredibly creamy vanilla base with crush peppermint sticks folded in. It compliments the gingerbread perfectly but is only available during the holiday season which is just one more reason to make these sundaes sooner than later!
As for the molasses drizzle, the holidays are the perfect time to pull out that bottle of molasses that you’ve been hiding in the back of your baking pantry. Instead of making hot fudge, warm molasses slightly (this will thin it out and also create a delicious contrast to the cold ice cream) to drizzle on your sundae.
Love this holiday recipes and want even more? Luckily for us, Hudsonville Ice cream compiled an entire ebook of holiday dessert recipes! You can download it HERE and receive access to coupons so you can make these recipes for the holidays as well!
Now go prep these Gingerbread brownie sundaes for you and your family to devour while watching your favorite holiday movie (Elf anyone?).
These Gingerbread Brownie Sundaes with Peppermint Ice Cream & Molasses Drizzle are a fun and interactive dessert that allows your whole family to come together around the table to assemble their own.
- 1 cup 2 sticks unsalted butter
- ½ cup molasses
- 1 cup brown sugar
- ½ tsp vanilla extract
- 3 large eggs
- 1 ¾ cup all-purpose flour
- ¼ cup cocoa powder
- 1 Tbsp ground cinnamon
- 1 ½ tsp ground ginger
- ½ tsp ground cloves
- ½ tsp sea salt
- ½ cup semi-sweet chocolate chips I used mini-chips but regular will work too
- 48 fluid oz. Hudsonville Peppermint Ice Cream
- ¼ cup warmed molasses
- garnish options: crushed peppermint candies chocolate chips
Preheat oven to 350 degrees and line a 9×13 baking pan with parchment paper.
In a medium saucepan, melt the butter over medium heat. Remove from heat and whisk in ½ cup molasses, brown sugar, and vanilla extract. Let cool for 5 minutes and then whisk in the eggs.
In a medium mixing bowl, whisk together the all-purpose flour, cocoa powder, cinnamon, ginger, cloves, and sea salt. Make a well in the center of the dry ingredients and add the wet mixture. Use a spatula to fold the dry ingredients into the wet, just until combined. Mix in half the chocolate chips.
Transfer batter to prepared baking pan and smooth out into an even layer. Sprinkle with remaining chocolate chips. Bake until the center is set, about 25 minutes. Remove from oven and let cool slightly.
When ready to serve, divide the ice cream evenly between 12 bowls. Crumble the gingerbread brownies over the ice cream and drizzle with warm molasses. Sprinkle with peppermint candy or chocolate chips, is using. Serve right away before the ice cream melts!