Two dessert glasses with Gingerbread Ice Cream Sundae

Gingerbread Ice Cream Parfait

An easy-to-make luscious Gingerbread Ice Cream Parfait or Sundae, made with a reduced-sugar gingerbread sauce and garnished with whipped cream and gingerbread crumbs.
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
Servings 4
Calories 488kcal
Author Flavour & Savour



  • 1/4 cup butter
  • 2/3 cup coconut sugar
  • 2 tbsp water
  • 2 tbsp cooking molasses or fancy molasses
  • 1 teaspoon gingerbread spice mix
  • 2 cups vanilla ice cream gluten-free
  • 1/2 cup heavy cream
  • 1 tsp confectioner's sugar
  • 4 gingersnap cookies gluten-free, crumbled


  • Combine butter, coconut sugar, molasses, water and gingerbread spice mix in a small saucepan over medium-low heat. Stir until smooth, about 2 - 3 minutes. Remove from heat, let cool slightly.
  • Whip cream with confectioner's sugar until medium peaks form. Chill.
  • Add a spoonful of sauce to each of 4 dessert glasses ( or use wine glasses.) Top with 1/4 cup ice cream, a thin layer of crumbled gingersnap cookies, then repeat layers and top with freshly whipped cream. Serve immediately.


If you don't want to make a batch of gingerbread spice mix, simply combine 1/4 tsp ground cinnamon, 1/4 tsp ground ginger, 1/4 tsp ground allspice, 1/8 tsp ground nutmeg and 1/8 tsp ground cloves to flavour the sauce in this recipe.


Calories: 488kcal | Carbohydrates: 53g | Protein: 3g | Fat: 30g | Saturated Fat: 19g | Cholesterol: 100mg | Sodium: 257mg | Potassium: 324mg | Fiber: 1g | Sugar: 41g | Vitamin A: 1070IU | Vitamin C: 1mg | Calcium: 133mg | Iron: 1mg