Tag Archives: Molasses Cookies

{Beat The Heat} Bourbon Molasses Ice Cream Pie

My earliest memories of baking involve rolling endless amounts of Molasses Cookies with my mom.  Standing on a chair beside her, we rolled trays and trays and dipped them in sugar.  Years later, when I opened my first bake shop, that was the first item to go on the menu, and it’s still on there to this day.   Large, bakery style Molasses Cookies also make the very best s’mores.

Its something about the slightly bitter, intensely sweet, robust flavour that seems to go so well in baked goods .

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This week-end we had company over for an afternoon barbecue.  We are in the throes of an extreme heat warning, so we decided that the best place to be was right beside the pool.  If you’ve been following me for a while, you know my go-to desserts are generally make ahead items that allow me to spend more time with my guests than in the kitchen.

I decided a grown up, {Beat The Heat} Bourbon Molasses Ice Cream Pie was just the ticket.

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It’s a simple, throw together dessert that’s big on flavour.  Have I mentioned that no ice cream maker is required?  A creamy, Bourbon Molasses Ice Cream is piled high into a gingersnap crust and left overnight to chill in the freezer.  Just before serving, beautiful dollops of whipped topping and premium dark chocolate shavings are added.

It’s a cool summer treat, with all of the excitement and nostalgia ice cream brings, and a boozy adult kick.

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Molasses is often mistaken as a cool weather ingredient.  But you would be very surprised at the sweet, caramel flavour that this ice cream has.  The generous splash of bourbon just simply puts this over the top.  We were all completely over the moon with this flavour combination and the creamy texture is outstanding!

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Summer is here, and it’s time to combine cool friends and boozy frozen treats for the perfect duo.

Stay cool everyone,

Renee

xo

molassespie

{Beat The Heat} Bourbon Molasses Ice Cream Pie

  • 1 1/2 c fine gingersnap crumbs (about 20 cookies pulsed in a food processor)
  • 1/3 cup unsalted butter, melted
  • 2 1/2 cups heavy whipping cream
  • 1 can sweetened condensed milk
  • 1/2 cup + 1 tbsp Fancy molasses, divided
  • 1/4 cup bourbon (optional)
  • dark chocolate shavings, for garnish
  • 2 cups whipped topping, for serving

Preheat oven to 350°

1.   Combine gingersnap crumbs and melted butter in a small bowl to combine. Press the crumbs into the bottom and 1″ up the sides of an 8″ springform pan or pie dish.  Bake for 8 minutes and allow to cool.

2.  Whip the heavy cream in a large bowl until soft peaks form.  Set aside.   In another bowl, mix the sweetened condensed milk and 1/2 cup of molasses.  Fold into the whipped cream.  Stir in the bourbon.   Spread into the cooled pie shell.  Take the remaining 1 tbsp of molasses and marble it throughout the top of the cream filling.  Chill for at least 6 hours or overnight.  Top with whipped topping and chocolate shavings just before serving.

 

 

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