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Apricot Molasses Gingerbread Cookie Ice Cream – Hunter's Homegrown

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Apricot Molasses Gingerbread Cookie Ice Cream

Apricot Molasses Gingerbread Cookie Ice Cream

Regular price $5.00 Sale

Currently, our ice creams can not be shipped. They are available for local purchase and in-person pick-up only,

In each scoop, you'll find crumbles of Grandma's gingerbread - molasses cookies, tangy pieces of California-grown Blenheim dried apricots, and bits of candied ginger. 

No artificial preservatives, flavors, or colors. Just wholesome clean label ingredients!

We Make Real Food with Real Flavor!

The historical inspiration...behind this wonderful ice cream. 

Years ago, when I was just a young kid, my mother surprised me one day after I got home from grade school...with a batch of cookies she had freshly baked from scratch. 

And not just any common cookie!

This was something, unique, something I had never tasted before. Mom had come up with the perfect trifecta of flavors, a cookie bursting with multiple taste sensations. These cookies had the sweet, mellow, smokey, caramel notes of dark molasses emanating from the moist, soft cake-like cookie. And then there were small diced bits of spicy candied ginger, and the tangy yet sweet chewy, fruity sensation of California-grown Blenheim dried apricots. 

In every bite I enjoyed the rich molasses in the background, and just when I was thoroughly content with its mild introduction, I was greeted with the subtle punch of the tanginess of the apricots and yet again with the spiciness of candied ginger. Mellow molasses, punctuated in every bite with the zing of apricot and ginger.

Her Apricot, Molasses, and Gingerbread Cookies instantly became my all-time favorite cookie to this day!

So in honor of my mother, and in keeping with traditional Christmas flavors... I set out to reproduce my mother's cookies in our new Apricot Molasses Gingerbread Cookie Ice Cream.

I hope you enjoy this flavor combination as much as I do. If you like molasses, apricots, and ginger, you're in for a real treat.

And in case you'd like to taste my mom's cookies for's her recipe!

Apricot Molasses Gingerbread Cookies


1 cup                 Unsalted Butter

1 cup                 Sugar

1 cup                 Molasses

3                        Large Eggs

¼ cup                Sour Cream

4 cups                Sifted Flour

1 ½ teaspoon    Salt

1 teaspoon        Baking Powder

1 teaspoon        Baking Soda

2 teaspoons       Powdered Ground Ginger

¼ teaspoon       Vanilla

¼ cup               Candied Ginger chopped into 1/8” to ¼” pieces

2 cups               Dried Apricots chopped into ¼ “pieces



Preheat oven to 400 degrees or 375 if using a convection oven.

Lightly grease two or more baking sheets.


  • In a large bowl: Cream the butter and sugar, then add the molasses and mix in well.


  • In a second bowl: Beat the eggs well and then mix in the sour cream, vanilla and salt.


  • In a third bowl: Sift the flour, baking soda, baking powder, and ground ginger.


  • Alternately add small amounts of the flour mixture and egg mixture to the butter mixture, stirring or beating on low to incorporate each addition, before adding more until finished.


  • Now stir in the chopped dried apricots and candied ginger.


  • Spoon out cookie dough (approximately 1+ Tablespoon) and space the cookies about 2” apart.


  • Bake for 6 to 8 minutes (adjusting temperature and cooking time if necessary) allow to cool slightly and then transfer the cookies to wire racks to finish cooling.

  •  Makes approximately 6 dozen.



I fondly remember making these with my mother in the fall, after we had packaged up all the apricots we worked so hard to dry in the summer. I remember cutting tons of apricots and placing them on the big wooden trays my dad had built. We were paid .50 cents a tray for our efforts…back then that was big money.

Some of the apricots were so soft, juicy and sweet, that they just kind of oozed out onto the tray when you set them down. These are called “slabs” and are the best cots to use for this recipe if you can find them. Either way, it’s most important to use Blenheim apricots if available. Stay away from the imported Mediterranean variety…because they don’t have any flavor.

The unique feature of these wonderful cookies is the initial sweetness and aroma of the molasses and ginger, followed by the sweet zing of the chewy dried apricots. My memories begin with the aroma wafting from the oven as they baked, to finding these cookies in my lunch box at school, to the sweet tanginess of the intensely flavored apricots…mmmmm…it kind of explodes with flavor in your mouth…you will definitely want to have milk on hand!

 Thanks, Mom, for the great memories and a very special cookie…


Give our Ice cream and her cookies a try today, and start making your memories!