Peppermint Candy Cane Ice Cream Cake with a Ginger Molasses Cookie & Bailey's Crust

Today, I am excited to launch my new website and what better way to celebrate than with cake. With the holidays just around the corner, I am sharing this simple Peppermint Candy Cane Ice Cream with Ginger Molasses Cookie Bailey's Crust for all us big kids! Well of course, you can omit the Baileys to make it family friendly if you really want to share! ;)





Ginger Molasses Cookies

2 ¼ cup all-purpose flour

2 tsp. ground ginger

1 tsp. baking soda

3/4 tsp. ground cinnamon

¼ tsp. salt

3/4 cup unsalted butter

3/4 cup dark brown sugar

1 large egg

1tbsp. water 

¼ cup molasses


Ice Cream Cake

2 (500mL)  Summer's White Chocolate or Vanilla Ice Cream 

200 g Peppermint Candy Canes, crushed

3 tbsp. Bailey's Liqueur (optional)



To make the cookies: Preheat oven to 350 F.  Line a large baking sheet with parchment paper.

Sift together the flour, ginger, baking soda, cinnamon, and salt. Set aside.

In a large bowl, cream together the butter and brown sugar until light and

fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted flour mixture into the molasses mixture. Shape dough into walnut sized balls, and place the cookies 2 inches apart onto the baking sheet, flatten slightly.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on

baking sheet for 5 minutes before removing to a wire rack to cool completely. 

In the meantime, spray an 6 inch springform pan with cooking spray. In a medium bowl, crumble 10 cookies and toss with baileys. Line the bottom of the springform pam with crumbled cookies and set aside. Mix crushed peppermint candy canes leaving ¼ cup for topping in the vanilla ice cream. Top cookie

crumb with ice cream filling the spring form. Smooth top with spatula. Place in freezer overnight to firm. When ready to serve, remove slowly from springform pan, top with the remaining ¼ cup of crushed candy cane and additional cookie.

SERVINGS makes 24 cookies Cake serves 6-8 | PREP & COOK TIME 45 mins + overnight for cake to freeze.

Copyright © 2016 Irene Matys.

All Rights Reserved.

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