rich molasses ice cream

Molasses Ice Cream Recipe

[Go straight to the recipe.]

I’m in a state of disbelief that it’s already November. The summer literally disappeared on me, and there was very little ice cream to show for it. There was the occasional frenzy for housewarmings or bridal showers. (I highly recommend throwing a Sunday Sundae bridal shower. Everyone loves a sundae bar.)  So while it’s getting chillier out (even in California, kinda), there’s no reason not to eat ice cream. At least not in my book. It is however time to change flavors for ones that are richer, more complex, and not as sweet. Say hello to molasses.

Molasses Ice Cream Recipe

I’m going to bet that those of you who enjoy molasses absolutely love it, and those of you who don’t absolutely don’t. It’s a strange flavor. But for me it evokes two very distinct memories. First, making gingersnaps—they are one of the Appenbrinks’ signature holiday cookies, but they require Brer Rabbit molasses, which is very difficult to find outside of the Midwest. Second, is the molasses chew, one of my favorite chocolates from the Whitman’s Sampler my dad used to get my sister and I every year for Valentine’s Day. I attempted to recreate that flavor with this recipe, and I’m pretty happy with how it turned out. To make it even better, I’d say make it molasses chocolate chip.

Molasses Ice Cream Recipe

Rich Molasses Ice Cream
makes 1 quart

2/3 cup brown sugar
2 cups heavy cream
1 cup whole milk
1 teaspoon vanilla
1 teaspoon Kosher salt
1/4–1/3 cup molasses*


1. Combine milk and heavy cream in a 3-quart saucepan, and heat over medium heat.
2. Stir in brown sugar, vanilla and salt. Continue to stir until the brown sugar is completely dissolved.
3. Bring mixture to a boil. Turn down to a simmer, and cook for approximately 4 minutes.
4. Remove from heat and stir in molasses.
5. Chill the base in the refrigerator for at least 2 hours.
6. Freeze the base in your ice cream maker according to the manufacturer’s instructions.
7. Transfer to a freezer-safe plastic or glass container, and freeze at least 4 hours before serving.

*Molasses is a strong flavor. If you aren’t sure you’ll like it, only add 1/4 cup to your first batch. I added 1/3 cup, and was happy with the result.

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