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 ¼ 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 ¼ tsp ground cinnamon, ¼ tsp ground ginger, ¼ tsp ground allspice, ⅛ tsp ground nutmeg and ⅛ tsp ground cloves to flavour the sauce in this recipe.