1teaspoongingerbread spice mix*see note below for alternative
2cupsvanilla ice creamgluten-free
1teaspoonconfectioner's sugar,also called powdered sugar or icing sugar
4gingersnap cookiescrumbled, gluten-free if necessary
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 teaspoon ground cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon ground allspice, ⅛ teaspoon ground nutmeg and ⅛ teaspoon ground cloves to flavour the sauce in this recipe.