Double ginger molasses ice cream and memories of the ice cream truck

Take me to the recipe

 Double Ginger molasses ice cream with powdered and crystalized ginger

My earliest ice cream memories are of the sound of the bell on the ice cream truck.

I remember the thrill and anticipation.

But I don’t remember the actual ice cream truck. And I have no memories of actually buying an ice cream at the side of the road.

It all makes me wonder if there really was an ice cream truck in my neighbourhood. It makes me wonder if my older brothers and sisters were teasing me and my twin brother when they’d tell us they heard the bell and send us running to the end of the driveway.

Double ginger molasses ice cream with powdered and crystalized ginger

My next ice cream memories are of eating Dairy Queen Dilly Bars. I remember the swirl of the chocolate coating the feel of the first bite to crack through it. I can still picture drips of vanilla ice cream dribbling down the stick and I remember thinking it was a poor design to have that much ice cream balanced on one little stick.

I remember Neopolitan ice cream in a carton at my birthday parties. And I remember serving myself butterscotch ripple ice cream, searching out the veins of butterscotch.

I have vivid memories of Ben and Bill’s Chocolate Emporium in Bar Harbor Maine and their homemade ginger ice cream (oh so creamy and studded with crystalized ginger). I used to order it in a dish so no dribbles would be lost as my husband and I roamed the streets of that pretty town.

And now I bring you to a brand new ice cream memory, my mom’s ginger molasses ice cream. Finally, after 14 years, I’m eating homemade ginger ice cream again, and I’m pretty excited about it.


Double ginger molasses ice cream with powdered and crystalized ginger


Ginger molasses ice cream

  • 3 cups 35% cream
  • 1 cup 2% milk
  • 3 egg yolks
  • 1 cup Crosby’s Fancy Molasses
  • 1 tsp. powdered ginger
  • ½ cup crystalized ginger, finely chopped
  1.  Bring 2 cups of the cream and the 1 cup of milk to a boil in a heavy saucepan.
  2. In another bowl whisk together egg yolks and molasses.
  3. Gradually whisk the hot cream mixture into the egg-molasses mixture.
  4. Return the mixture to the saucepan until the mixture thickens and leaves a path on the back of the spoon ( 185°F)
  5. Remove from heat, whisk in the powdered ginger and remaining 1 cup of cream.
  6. Place custard in fridge till well cooled. (Can be made 2 days ahead)
  7. Process custard in ice cream maker according to manufacturer’s instructions.
  8. Stir in candied ginger
  9. Freeze

Recipe adapted from our recipe for coffee molasses ice cream.


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11 thoughts on “Double ginger molasses ice cream and memories of the ice cream truck

  1. Paul Martin says:

    Do you have a hard copy of your 2nd edition Molasses Cookbook available for sale.
    I would love to have it in book form rather than just on the computer.

    Thank you,

    Paul Martin

    1. Bridget Oland says:

      Hi Paul, We’d be happy to mail you a copy of our Family Favourites cookbook. I’ll touch base via email to get your mailing address.

  2. I have been married 42 years and have been using Crosby’s molasses for that long, My boys favorite snack was Crosby’s molasses with bread, my hubby’s favorite cookies is molasses cookies made of course with Crosby’s molasses, and of course he uses it on his pancakes in the morning, if you have a hard copy cookbook would love to know where to buy it, never without my molasses in the cupboard. thank you Bernice LeBlanc

    1. Hi Bernice, We’d be happy to send you a copy of our cookbook. I’ll touch base via email to get your mailing address.

  3. Ginger Marshall says:

    I just found this recipe, & can’t wait to try it out. My name is Ginger & I love that you posted this recipe on my birthday August 16th!

    1. Bridget Oland says:

      Hi Ginger, Happy (almost) birthday! Lovely name. We almost share a birthday…Mine is the 17th :)

  4. Charles Johnson says:

    I know your business is molasses, but I just had to tell you that I made this recipe with fresh squeezed watermelon juice reduced to the sweetness and consistency of molasses. It took a long time to make the watermelon syrup, but the result was fantastic. This was probably the best ice cream we ever tasted. Thanks for the recipe.

    1. Bridget Oland says:

      Hi Charles, Wow, that sounds amazing. I have never tasted watermelon syrup. So glad you shared your version.

  5. Juliette says:

    I’m never without a carton of Crosby’s extra fancy in the cupboard. It’s a dietary staple to all of us with Newfie (Newfoundland, Canada) heritage. This is very good ice cream. I noticed there’s no salt in it, but that’s not a misprint. It’s perfect as is. And very easy and quick. My first custard-style ice cream actually, and it won’t be my last. I’ll be trying more of your recipes.

  6. Annie LaVigne says:

    I made this ice cream and added pieces of molasses cookies to it. It was fantastic. This is one of the best ice cream recipes I’ve come across. The ice cream was delicious fresh and also really good frozen. Next time I think I will omit the crystallized ginger and only add cookies pieces.

    I noticed that the link to the coffee molasses ice cream recipe is broken. FYI

    Thank you!

    1. Bridget Oland says:

      Hi Annie, Terrific idea to add bits of molasses cookies to the ice cream! Thanks for the tip on the broken link. All fixed now.

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