Gingerbread desserts offer a unique spiced twist perfect for summer parties. Delight guests with invigorating Gingerbread Popsicles and vibrant Gingerbread Fruit Salad. Spiced Gingerbread Cookie Sandwiches and Gingerbread Ice Cream Sundaes provide fun treats for all ages. For a tropical flair, try the Tropical Gingerbread Trifle or Gingerbread Cake With Summer Berries. Quick and fun, Gingerbread S’mores and Spiced Gingerbread Fruit Tart round out the list. Explore various recipes to create a festive and delicious summer experience.
Gingerbread Popsicles
Gingerbread popsicles are a unique and delightful summer treat that brings the warm, comforting flavors of gingerbread to a rejuvenating frozen dessert.
Ideal for families, children, and anyone looking to beat the heat with a sweet twist, these popsicles blend the rich spices of gingerbread with a creamy texture, offering a perfect way to enjoy the essence of the holiday season in warmer months.
With a preparation time of just 15 minutes, plus a freezing time of approximately 4-6 hours, you can easily whip up a batch to satisfy your sweet tooth all summer long.
Ingredients:
- 1 cup unsweetened almond milk (or any milk of choice)
- 1 cup coconut cream
- 1/2 cup molasses
- 1/4 cup brown sugar
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon vanilla extract
- Pinch of salt
Cooking Steps:
- In a mixing bowl, combine the almond milk and coconut cream. Whisk together until smooth.
- Add the molasses and brown sugar to the mixture, whisking until the sugar is fully dissolved.
- Stir in the ground ginger, cinnamon, nutmeg, cloves, vanilla extract, and a pinch of salt. Mix until all ingredients are well incorporated.
- Pour the mixture into popsicle molds, leaving a little space at the top for expansion as they freeze.
- Insert sticks into the molds and place in the freezer. Allow to freeze for at least 4-6 hours or until completely solid.
- To remove the popsicles, run warm water over the outside of the molds for a few seconds until the popsicles loosen. Gently pull them out and enjoy!
Variations & Tips:
- For a spicier kick, add an extra dash of ground ginger or a tablespoon of fresh grated ginger to the mixture.
- Substitute honey or agave syrup for brown sugar to adjust sweetness levels.
- For a creamier texture, try adding an additional 1/2 cup of coconut cream.
- Consider swirling in some caramel or chocolate sauce before freezing for a fun twist.
- These popsicles can also be enjoyed in a sundae style, topped with whipped cream or a sprinkle of crushed gingerbread cookies.
Gingerbread Fruit Salad
Gingerbread Fruit Salad is a delightful and invigorating twist on traditional summer fruit salads that adds a unique spiced flavor profile. Ideal for adventurous families, summer gatherings, and holiday parties, this dish combines juicy fruits with the warm essence of gingerbread spices. It can be prepared in about 15 minutes, making it an easy yet impressive addition to any meal.
Ingredients:
- 2 cups mixed fresh fruits (e.g., strawberries, blueberries, kiwi, pineapple)
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1 tablespoon honey or maple syrup
- 1 cup Greek yogurt (or plant-based yogurt)
- 1 teaspoon vanilla extract
- Crushed gingerbread cookies (for topping)
- Fresh mint leaves (for garnish)
Cooking Steps:
- In a large mixing bowl, combine the mixed fresh fruits. Chop them into bite-sized pieces if needed.
- In a separate bowl, whisk together the Greek yogurt, honey (or maple syrup), vanilla extract, cinnamon, and ground ginger until well combined.
- Gently fold the spiced yogurt mixture into the bowl of fruits until everything is evenly coated.
- Transfer the gingerbread fruit salad to a serving bowl or individual dessert cups.
- Sprinkle crushed gingerbread cookies on top for added crunch and flavor.
- Garnish with fresh mint leaves for a pop of color and freshness.
Variations and Tips:
- Feel free to substitute your favorite fruits based on seasonal availability or personal preference.
- For an extra layer of flavor, consider adding a splash of orange or lemon juice to brighten the fruit salad.
- Use dairy-free yogurt alternatives for a vegan version of this dish.
- For a festive presentation, serve in hollowed-out fruit such as pineapples or melons.
- To elevate the dish, you can add nuts or seeds like walnuts or chia seeds for an extra crunch and nutritional boost.
Spiced Gingerbread Cookie Sandwiches
Spiced gingerbread cookie sandwiches are a delightful and festive treat that combines two soft and flavorful gingerbread cookies, filled with a creamy frosting or whipped filling.
These cookies are perfect for summer gatherings, holiday parties, or simply as a sweet treat to enjoy with a cup of tea. With a preparation time of approximately 1 hour and 30 minutes, including baking and cooling, these cookie sandwiches are a hit with both kids and adults who appreciate the warm spices associated with gingerbread.
Ingredients:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 tablespoons ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, softened
- 3/4 cup packed brown sugar
- 1 large egg
- 1/2 cup molasses
- 1 teaspoon vanilla extract
- 1 cup powdered sugar (for filling)
- 1/2 cup cream cheese, softened (for filling or swap for marshmallow fluff)
- 2-3 tablespoons milk (for filling)
Instructions:
- In a bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.
- Beat in the egg, molasses, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
- Cover the dough with plastic wrap and refrigerate for about 30 minutes to make it easier to handle.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll out the dough on a floured surface to about 1/4 inch thick. Use cookie cutters to cut out shapes as desired and place them on the prepared baking sheets.
- Bake in the preheated oven for 8-10 minutes or until the edges are slightly firm. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- While the cookies cool, prepare the filling by mixing the cream cheese and powdered sugar together in a bowl. Add milk as needed to achieve a smooth, spreadable consistency.
- Once the cookies have cooled, sandwich about a tablespoon of filling between two cookies. Press gently to adhere.
Variations and Tips:
- For a different flavor profile, consider adding a splash of orange or lemon zest to the filling.
- You can customize the size of the sandwich cookies by using different sized cookie cutters; just adjust the baking time slightly if they are considerably larger or smaller.
- To keep the sandwiches fresh, store them in an airtight container in the fridge for up to 5 days. The cookies will soften slightly over time.
- Experiment with icing flavors like maple or vanilla as an alternative filling underneath the cream cheese, or even use whipped cream for a lighter option.
Gingerbread Ice Cream Sundaes
Gingerbread Ice Cream Sundaes are a delightful twist on the classic sundae, combining the warm spices and molasses flavors of gingerbread with creamy, rich ice cream. This indulgent dessert is perfect for summer gatherings, holiday celebrations, or a cozy night in.
With a preparation time of about 20 minutes, you can whip up these sundaes quickly and impress your family and friends with this delicious treat.
Ingredients:
- Gingerbread cookies (store-bought or homemade)
- Vanilla ice cream (or your preferred flavor)
- Whipped cream
- Caramel sauce
- Chopped nuts (such as pecans or walnuts)
- Ground cinnamon (for garnish)
- Fresh ginger or candied ginger (for garnish)
Instructions:
- Begin by crumbling the gingerbread cookies into small pieces. Set aside a handful for topping.
- In serving bowls or cups, add a generous scoop of vanilla ice cream as the base.
- Layer the crumbled gingerbread cookies over the ice cream, followed by another scoop of ice cream.
- Drizzle caramel sauce over the top of the ice cream and cookies.
- Add a generous dollop of whipped cream on top.
- Sprinkle the reserved crumbled gingerbread cookies over the whipped cream.
- For extra crunch, add a handful of chopped nuts on top.
- Finally, sprinkle ground cinnamon over the sundae for an aromatic touch, and garnish with fresh or candied ginger if desired.
Variations and Tips:
- Experiment with different ice cream flavors, such as ginger or pumpkin, for a seasonal twist.
- For a chocolate lover’s version, drizzle some chocolate sauce along with the caramel.
- To make it even more festive, you can add a splash of ginger beer or root beer to the sundae for a fizzy element.
- If you prefer a dairy-free option, substitute vanilla ice cream with coconut or almond milk-based ice creams.
- Consider freezing the crumbled gingerbread cookies for a cooler texture contrast with the ice cream.
- This dessert is versatile enough to layer in a mason jar for a fun presentation at parties or picnics!
Tropical Gingerbread Trifle
A Tropical Gingerbread Trifle is a delightful layered dessert that combines the warm, spicy flavors of gingerbread with the invigorating tastes of tropical fruits. This no-bake dish is perfect for summer gatherings, barbecues, or family celebrations, bringing a unique twist to traditional trifle recipes.
This dessert is not only visually stunning but also easy to prepare, taking about 30 minutes to assemble, with time to chill in the refrigerator for an hour or so before serving.
Ingredients:
- 1 box of gingerbread cake mix (plus ingredients required for baking)
- 1 cup coconut cream
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 ripe bananas, sliced
- 1 cup diced pineapple
- 1 cup diced mango
- 1/2 cup shredded coconut (toasted, if desired)
- Optional: additional tropical fruits for garnish (kiwi, passionfruit)
Cooking Instructions:
- Prepare the Gingerbread Cake: Bake the gingerbread cake according to the instructions on the box. Allow it to cool completely, then crumble the cake into bite-sized pieces.
- Make the Whipped Cream: In a mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Whip until soft peaks form and the mixture is light and fluffy.
- Layering the Trifle: In a large trifle dish or individual serving glasses, start layering the dessert. Begin with a layer of crumbled gingerbread cake at the bottom, followed by a layer of coconut cream, a layer of sliced bananas, then a layer of whipped cream.
- Add Tropical Fruits: Next, add a layer of diced pineapple and diced mango. Repeat the layers until the dish is full, finishing with a layer of whipped cream on top.
- Garnish: Sprinkle shredded coconut on top and add any additional tropical fruits for garnish.
- Chill: Cover the trifle and place it in the refrigerator for at least 1 hour to allow the flavors to meld together.
- Serve: When ready to serve, scoop into bowls and enjoy this tropical delight!
Variations and Tips:
- Experiment with different fruits according to your taste or what’s in season; try adding kiwi slices or berries for added color and flavor.
- For a richer taste, you can use a splash of rum or coconut liqueur in the whipped cream.
- If you prefer a gluten-free version, opt for a gluten-free gingerbread mix.
- To make the preparation even easier, you can use store-bought gingerbread cookies instead of baking your own cake. Simply crumble them up and layer as directed.
- If you want more texture, consider adding some chopped nuts or granola between the layers for added crunch.
Enjoy the vibrant flavors of summer in this scrumptious Tropical Gingerbread Trifle!
Gingerbread Lemonade Float
The Gingerbread Lemonade Float is a delightful and invigorating summer dessert that perfectly balances the warm spices of gingerbread with the zesty brightness of lemonade.
This dessert is ideal for gatherings, picnics, or simply enjoying on a hot day when you crave something sweet yet refreshing.
Preparation time for this stellar dish is about 15 minutes, making it a quick and easy treat that can impress guests of all ages.
Ingredients:
- 1 cup gingerbread cookies, crushed
- 2 cups lemonade (homemade or store-bought)
- 2 cups vanilla ice cream
- Whipped cream (for topping)
- Fresh lemon slices (for garnish)
- Ground cinnamon (optional, for sprinkling)
Instructions:
- Prepare the base: In a serving glass or bowl, layer crushed gingerbread cookies at the bottom.
- Add lemonade: Pour lemonade over the gingerbread layer, filling the glass about halfway.
- Scoop ice cream: Add one or two scoops of vanilla ice cream on top of the lemonade.
- Top it off: Finish with a generous dollop of whipped cream on top of the ice cream.
- Garnish: Add a slice of fresh lemon and a sprinkle of ground cinnamon if desired.
Variations and Tips:
- Flavor Twist: Substitute vanilla ice cream with lemon sorbet for an extra citrus kick.
- Cookie Crunch: Experiment with different types of cookies, like molasses or chocolate chip, for varied flavor profiles.
- Make it Creamy: For a richer float, blend the lemonade with a scoop of ice cream before layering.
- Add Fruit: Incorporate fresh berries or mint leaves for added freshness and a pop of color.
- Non-Alcoholic Cocktail Variation: For an adult version, consider adding a splash of gin or vodka to the lemonade before assembling the float.
Serve immediately and enjoy the delightful fusion of flavors in this summer-inspired dessert!
Grilled Gingerbread Peaches
Grilled Gingerbread Peaches are a delightful summer dessert that combines the warm, spicy flavor of gingerbread with the sweet, juicy essence of fresh peaches. This dish is ideal for those looking to add a unique twist to their summer barbecue or picnic. It takes about 15 minutes to prepare and 10 minutes to grill, making it a quick and delicious treat to impress your guests or simply enjoy on a warm evening.
Ingredients:
- 4 ripe peaches, halved and pitted
- 1 cup gingerbread cookie crumbs
- 2 tablespoons melted butter
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 cup chopped pecans or walnuts (optional)
- Vanilla ice cream (for serving)
- Fresh mint (for garnish)
Cooking Instructions:
- Preheat your grill to medium heat.
- In a medium bowl, combine the gingerbread cookie crumbs, melted butter, brown sugar, cinnamon, ginger, and chopped nuts (if using). Mix well until the mixture resembles wet sand.
- Take the peach halves and scoop a little bit of the flesh out to create a small cavity for the filling.
- Fill each peach half with the gingerbread mixture, pressing it down gently to guarantee it stays in place.
- Place the stuffed peach halves on the grill, cut side up. Close the grill lid and cook for about 8-10 minutes, or until the peaches are caramelized and tender.
- Remove from the grill and let cool for a couple of minutes. Serve warm with a scoop of vanilla ice cream and garnish with fresh mint.
Variations and Tips:
- For a spicier kick, consider adding a pinch of cayenne pepper to the gingerbread mixture.
- You can substitute the peaches with other fruits like pears or plums if you prefer.
- Make sure to keep an eye on the grill as cooking times may vary depending on the heat of your grill and the ripeness of the fruit.
- For a fun presentation, serve the grilled peaches on a wooden board with ice cream in a separate bowl, allowing guests to help themselves.
Gingerbread Cake With Summer Berries
Gingerbread Cake with Summer Berries is a delightful dessert that beautifully combines the warm, spiced flavors of gingerbread with the fresh, vibrant notes of seasonal berries. This cake is perfect for summer gatherings, picnics, or just a sweet treat at home. With a preparation time of about 30 minutes, this cake is easy to make and will impress your family and friends without requiring all day in the kitchen.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup brown sugar, packed
- ½ cup molasses
- 2 large eggs
- 1 cup buttermilk
- 2 cups mixed summer berries (such as strawberries, blueberries, raspberries, and blackberries)
- Powdered sugar (for dusting)
- Fresh mint leaves (for garnishing)
Cooking Steps:
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper for easier removal.
- In a medium bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, nutmeg, and salt until combined. Set aside.
- In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy. Add the molasses and mix until well combined.
- Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
- Gradually alternate adding the dry ingredient mixture and buttermilk into the wet mixture, starting and ending with the dry ingredients. Mix until just combined.
- Gently fold in the mixed summer berries, being careful not to overmix.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Once cooled, dust the top with powdered sugar and garnish with fresh mint leaves if desired. Serve with additional fresh berries on the side.
Variations and Tips:
- For a more intense ginger flavor, consider adding an additional teaspoon of ground ginger.
- You can use buttermilk substitutes like a mixture of milk and vinegar or lemon juice if you do not have buttermilk on hand.
- Feel free to swap out the summer berries for other fruits like diced peaches or cherries for a different taste.
- This cake pairs wonderfully with whipped cream or a scoop of vanilla ice cream for an extra indulgent dessert.
- Leftover cake can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Gingerbread S’mores
Gingerbread S’mores are a delightful twist on the classic campfire treat, incorporating the warm spices of gingerbread into a beloved favorite. Ideal for summer gatherings, picnics, or simply as a sweet indulgence, these s’mores combine the rich flavors of ginger, cinnamon, and molasses with gooey marshmallows and chocolate.
Preparation time is quick, taking approximately 15 minutes to assemble and cook, making it a perfect dessert for both kids and adults alike.
Ingredients:
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/3 cup unsalted butter, softened
- 1/4 cup brown sugar, packed
- 1/4 cup molasses
- 1/2 teaspoon vanilla extract
- Graham crackers
- Marshmallows
- Chocolate bars (milk or dark, based on preference)
Cooking Steps:
1. Make the Gingerbread Cookies: In a mixing bowl, combine the flour, baking soda, ginger, cinnamon, cloves, and salt. In another bowl, cream the softened butter and brown sugar together until light and fluffy.
Stir in the molasses and vanilla extract. Gradually add in the dry ingredients until well mixed.
2. Shape and Bake****: Preheat your oven to 350°F (175°C). Roll the gingerbread dough into small balls and place them on a baking sheet lined with parchment paper.
Flatten each ball slightly. Bake for about 10-12 minutes or until the edges are firm. Allow the cookies to cool completely.
3. Assemble the S’mores: Once the cookies are cool, take one cookie and place a piece of chocolate on top. Add a marshmallow next and then place it under a broiler for about 1-2 minutes until the marshmallow is golden and gooey.
Remove from the oven and quickly top with another cookie, pressing slightly to squish the marshmallow.
4. Serve: Enjoy your gingerbread s’mores warm, or cool them slightly and Serve to guests as a fun dessert option.
Variations and Tips:
- Nutty Add-In: Add crushed nuts like walnuts or pecans to the gingerbread cookie dough for added texture.
- Flavor Twist: Consider adding a pinch of cardamom or nutmeg to the cookie dough for a unique flavor.
- Chocolate Choices: Try flavored chocolate bars, such as mint or caramel, for a different taste.
- Microwave Method: If you’re short on time, assemble the s’mores and use the microwave for 15-20 seconds to melt the marshmallow and chocolate instead of the oven.
- Cookie Cutters: For a fun shape, roll the dough out and use cookie cutters to make themed cookies, perfect for summer gatherings.
Spiced Gingerbread Fruit Tart
The Spiced Gingerbread Fruit Tart is a delightful dessert that blends the warm, aromatic flavors of gingerbread with the fresh, vibrant taste of summer fruits.
This tart is perfect for gatherings, picnics, or as a festive end to a summer meal, making it an excellent choice for families and friends. Prepare to impress your guests with this visually appealing and delicious treat that balances the spiciness of ginger with the sweetness of seasonal fruits.
The preparation time is approximately 30 minutes, with an additional 45 minutes for baking and cooling.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ½ cup brown sugar, packed
- 1 large egg
- ¼ cup molasses
- 1 tsp vanilla extract
- 1 ½ cups mixed fresh fruits (berries, peaches, kiwi, etc.)
- 1 cup whipped cream or Greek yogurt (for topping)
- Mint leaves (for garnish)
Instructions:
- Preheat the oven to 350°F (175°C).
- In a bowl, combine flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt. Mix well and set aside.
- In a separate bowl, cream the softened butter and brown sugar together until light and fluffy.
- Beat in the egg, molasses, and vanilla extract, mixing until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until well combined.
- Press the gingerbread dough into a tart pan evenly, making sure to cover the bottom and sides.
- Bake in the preheated oven for 25 to 30 minutes, or until the edges are firm and the center is set. Allow to cool completely in the pan.
- Once cooled, top the tart with a layer of whipped cream or Greek yogurt.
- Arrange the mixed fresh fruits on top of the cream, and garnish with mint leaves.
Variations and Tips:
- Substitute the mixed fruits with your favorite seasonal fruits to create your own unique tart.
- Switch out Greek yogurt for mascarpone cheese for a richer filling.
- Add a sprinkle of toasted nuts or seeds on top for added texture.
- If desired, drizzle some honey or maple syrup over the fruit for extra sweetness.
- To make this dessert gluten-free, use a gluten-free flour blend as a substitute for all-purpose flour.
Gingerbread Milkshake
Gingerbread milkshake is a delightful and festive twist on the classic milkshake, combining the rich flavors of gingerbread with creamy ice cream, making it perfect for summer gatherings or holiday celebrations.
This invigorating treat takes just about 10 minutes to prepare and is ideal for those who enjoy sweet drinks that evoke the cozy warmth of ginger snap cookies. Perfect for both kids and adults, this milkshake will surely add a deliciously unique touch to any occasion!
Ingredients:
- 2 cups vanilla ice cream
- 1 cup milk
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 tablespoon molasses
- 1 tablespoon brown sugar (adjust for sweetness)
- Whipped cream (for topping)
- Crushed gingerbread cookies (for garnish)
- Cinnamon stick (optional, for garnish)
Instructions:
- In a blender, combine vanilla ice cream, milk, ground ginger, ground cinnamon, ground nutmeg, molasses, and brown sugar.
- Blend on high until all ingredients are well combined and smooth, adjusting the milk based on your desired thickness.
- Taste the milkshake and adjust sweetness if needed by adding more brown sugar.
- Pour the gingerbread milkshake into chilled tall glasses.
- Top with a generous swirl of whipped cream and sprinkle crushed gingerbread cookies on top.
- Optionally, garnish with a cinnamon stick for extra flair.
Variations and Tips:
- For a vegan option, substitute vanilla ice cream with coconut or cashew milk ice cream and use almond or oat milk.
- To enhance the flavor, try adding a splash of vanilla extract or a pinch of freshly grated nutmeg.
- If you prefer a stronger ginger flavor, add an extra ¼ teaspoon of ground ginger or include a tablespoon of ginger syrup.
- For extra fun, blend in some crushed ice for a thicker, frostier texture, reminiscent of a frozen drink.
- Serve the milkshake immediately for the best taste or store it in the freezer for a short time if needed, but stir well before serving.
