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Gingerbread Brownie Sundae with Peppermint Ice Cream & Molasses Drizzle

Gingerbread Brownie Sundae with Peppermint Stick Ice Cream & Molasses Drizzle

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.


For the Gingerbread Brownies:

  • 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

Everything else:

  • 48 fluid oz. Hudsonville Peppermint Ice Cream
  • ¼ cup warmed molasses
  • garnish options: crushed peppermint candies chocolate chips


  1. Preheat oven to 350 degrees and line a 9x13 baking pan with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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!