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Chewy Ginger Molasses Ice Cream Cookies

Chewy gingery molasses spiced cookies stuffed with vanilla bean ice cream covered in crushed pecans for a festive chilled dessert.
Prep Time1 hour
Cook Time10 minutes
Total Time1 hour 10 minutes
Servings: 7
Author: Nikole Goncalves


  • 1/2 cup coconut sugar you'll need about 1/4 cup extra for rolling
  • 1/4 cup black strap molasses
  • 1/2 cup softened coconut oil soft at room temp not melted
  • 1 egg
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp all spice
  • 1/4 tsp sea salt
  • 1/2 tsp baking soda
  • 1 1/2 cups spelt flour
  • 1 small tub vanilla bean ice cream I like coconut milk ice cream
  • 1/2 cup raw chopped pecans


  • In a large mixing bowl cream together coconut sugar, molasses and coconut oil until light and smooth.
  • Add in egg, vanilla and mix again until smooth.
  • Next, mix in your spices and baking soda.
  • Lastly, fold in your flour half at a time and mix through just until your batter comes together but dont over mix. Cover with plastic wrap and refrigerate for 1 hour to allow the dough to firm up so you can work with it.
  • Pre-heat oven to 350F.
  • Using a 1 tbsp ice cream scoop, measure out your dough one at a time and roll into balls then roll into coconut sugar before placing onto a parchment lined cookie sheet. Make sure to leave 2 inches between cookies because they will expand when baked. Do not press them down they will expand once the oils and sugars melt in the oven. Bake cookies for 9-10 min depending on your oven. They bake up pretty fast and you don't want the bottoms to burn.
  • Once baked allow cookies to cool for 10 min before transferring to a cooling rack to cool fully.
  • If you want to turn these ginger molasses cookies into ice cream sandwiches simply add a scoop of vanilla bean ice cream (I like using coconut milk ice cream) to the bottom cookie then add the top cookie and press down slightly.
  • Roll or press chopped pecans into the ice cream and enjoy!


Works best with ice cream that is slightly soft otherwise you might break the cookie when pressing down.
You can pre-make your ice cream sandwich cookies then store them in an air tight container in the freezer for 2 weeks. When ready to eat just take them out of the freezer and let thaw for 15 min and enjoy.