Molasses Cookie Ice Cream

4 servings Prep: 20 m Cook: PT0M Total: 24 h 20 m Intermediate
Molasses cookies connect Louisiana to its colonial past, when molasses was a precious commodity in the sugar trade. These spiced cookies with warming ginger, cinnamon, and cloves became staples in Louisiana kitchens. This fusion ice cream transforms the nostalgic cookie into a sophisticated frozen dessert, honoring traditional molasses flavors while creating entirely new taste experiences through modern techniques.

Ingredients

  • 1 3/4 cups vanilla protein shake or whole milk
  • 1/4 tsp xanthan gum
  • 1 tbsp sugar + 2 tbsp monk fruit/erythritol
  • 2 tbsp molasses
  • 1 tsp vanilla extract
  • 1 tsp ginger
  • 1/2 tsp cinnamon
  • 1/4 tsp cloves
  • 1/4 cup molasses cookies, crushed (for mix-in)

Step-by-Step Instructions

  1. Mix sweetener blend and xanthan gum, ginger, cinnamon, and cloves together in a pint container until well combined.
  2. Blend in protein shake (or milk), molasses, and vanilla extract until smooth and well incorporated.
  3. Ensure molasses is completely incorporated for smooth texture with no streaks.
  4. Freeze for 24 hours minimum until completely solid throughout.
  5. Process using ice cream maker on LITE ICE CREAM setting. If mixture is too firm, add 1-2 tbsp liquid and re-spin until creamy.
  6. Mix in crushed molasses cookie pieces during final processing for authentic texture and cookie flavor throughout.

Common Problems and Solutions

Q: Why is my ice cream icy instead of creamy?

A: Make sure the xanthan gum is thoroughly mixed with the dry ingredients before adding liquids, and ensure your base is completely frozen solid (24 hours minimum) before processing. The xanthan gum helps prevent ice crystals.

Q: Can I use regular sugar instead of the sweetener blend?

A: Yes, use 3 tablespoons of regular sugar total. The monk fruit/erythritol blend is used to reduce sugar content, but regular sugar works perfectly fine and may give a slightly smoother texture.

Q: My molasses didn't mix in smoothly and left streaks

A: Warm the molasses slightly (10-15 seconds in microwave) before adding to make it more fluid and easier to incorporate. Blend thoroughly until no streaks remain.

Tips and Techniques

Don’t skip the cloves - they give that authentic molasses cookie warmth that makes this ice cream taste like childhood memories! For best texture, let the ice cream sit at room temperature for 5 minutes before scooping.

Ingredient Substitutions

  • vanilla protein shake: whole milk, half-and-half, or heavy cream
  • monk fruit/erythritol blend: regular granulated sugar
  • molasses cookies: gingersnaps or ginger cookies

Equipment Needed

  • Ice cream maker with LITE ICE CREAM setting (or standard ice cream maker)
  • Pint container for freezing
  • Blender or whisk for mixing

Historical Context

Molasses cookies connect Louisiana to its colonial past, when molasses was a precious commodity in the sugar trade. These spiced cookies became staples in Louisiana kitchens, their warming spices providing comfort and their rich molasses flavor reflecting the region’s connection to sugar cane production. This fusion ice cream transforms the nostalgic cookie into a sophisticated frozen dessert, honoring traditional flavors while creating entirely new taste experiences through modern techniques.