Gingerbread with Vanilla Ice Cream and Exotic Caram

Name: Gingerbread with Vanilla Ice Cream and Exotic Caramel Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups plus 2 teaspoons all purpose flour; 2 1/2 teaspoons ground ginger; 1 teaspoon ground cinnamon; 1 teaspoon salt; 3/4 cup chopped crystallized ginger (about 5 ounces); 1/2 cup (1 stick) unsalted butter, room temperature; 1/2 cup (packed) golden brown sugar; 1 cup mild-flavored (light) molasses; 1 cup boiling water; 2 teaspoons baking soda; 1 large egg, beaten to blend; Vanilla ice cream; Exotic Caramel Sauce

Servings: persons

2 1/2 cups plus 2 teaspoons all purpose flour
2 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon salt
3/4 cup chopped crystallized ginger (about 5 ounces)
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup (packed) golden brown sugar
1 cup mild-flavored (light) molasses
1 cup boiling water
2 teaspoons baking soda
1 large egg, beaten to blend
Vanilla ice cream
Exotic Caramel Sauce

1
Preheat oven to 375F.
2
Lightly butter 13 x 9 x 2-inch baking pan.
3
Sift 2 1/2 cups flour, ground ginger, cinnamon and salt into medium bowl.
4
Mix crystallized ginger with 2 teaspoons flour in small bowl.
5
Using electric mixer, beat butter in large bowl until fluffy.
6
Add brown sugar and beat until mixture is light and fluffy.
7
Mix molasses, 1 cup boiling water and baking soda in another medium bowl to blend.
8
Stir into butter mixture.
9
Stir in dry ingredients, then egg and crystallized ginger mixture.
10
Pour batter into prepared pan.
11
Bake cake 15 minutes.
12
Reduce oven temperature to 350F and bake cake until tester inserted into center comes out clean, about 12 minutes longer.
13
Transfer pan to rack; cool 30 minutes.
14
Turn cake out onto rack; cool.
15
(Can be made 8 hours ahead.
16
Cover; store at room temperature.)
17
Cut gingerbread into pieces.
18
Transfer gingerbread to plates.
19
Top each piece with ice cream.
20
Spoon Exotic Caramel Sauce over and serve.

1189

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 1/2 cups plus 2 teaspoons all purpose flour, 2 1/2 teaspoons ground ginger, 1 teaspoon ground cinnamon, 1 teaspoon salt, and more.

Yes, Gingerbread with Vanilla Ice Cream and Exotic Caramel Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!

Gingerbread with Vanilla Ice Cream and Exotic Caramel Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions