Gingerbread Cake & Pumpkin Ice Cream

This is probably my favorite New England inspired dessert of all time.

There is an amazing pizza shop with a few locations in New England called Flatbread. All of their food is to die for and they are all into sustainability. Just a great place overall. But the Portsmouth, NH location is the one I always went to and where I first found this incredible dessert.

Each location has their own dessert specials, and I am just thankful that the one I went to had the gingerbread cake and pumpkin ice cream. Oh gosh it didn’t matter how full I was, I would always order this dessert and eat the entire thing to myself. Even as it felt my stomach was about to burst.

While nothing can compare to the original thing, I’ve tried my very best to make those flavors at home and bring them here to the West Coast.

And of course you know I made this recipe for a lot of servings so that you’ll have leftovers for at least a few day.


1½ cups water
1 cup honey
1 teaspoon baking soda
2½ cups flour
3 teaspoons baking powder
½ teaspoon salt
1½ teaspoons ground cinnamon
½ teaspoon ground cloves
1 teaspoon ground ginger
1 cup olive oil
1 cup brown sugar, packed
2 eggs

Ice Cream::
1½ cups whole milk
1 cup brown sugar, packed
2 tablespoons molasses
1½ cups pumpkin puree
1 tablespoon pumpkin pie spice
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
2⅓ cups heavy cream
1 teaspoon vanilla extract

Casserole Dish
Ice Cream Maker
12-16 servings
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Ice Cream::
Prep Time: 5 minutes
Cook Time: 40 minutes
Set Time: 2-8 hours



1. Preheat the oven to 320 degrees Fahrenheit. Line the casserole dish with parchment paper; set aside.
2. In a saucepan, bring 1 cup of the water to a boil. Once boiling, remove the pan from the heat to a heat-safe surface.
3. Add the honey and whisk well.
4. Whisk in the baking soda and remaining water and then set into the fridge to chill.
5. While the honey mixture chills, in a separate bowl mix together the flour, baking powder, salt, cinnamon, cloves, and ginger. Set aside.
6. In a separate bowl, whisk together the oil and brown sugar. Add in the eggs and whisk well.
7. Add half of the flour mixture to the brown sugar mixture and gently fold until incorporated.
8. Add the honey mixture and mix well with a whisk.
9. Add the remaining flour mixture and again gently fold until mixed well. The batter will be very runny.
10. Pour the batter into the casserole dish.
11. Bake for 65-70 minutes until a toothpick can be inserted and comes out clean.
12. Let cool completely. Remove from the casserole dish by lifting with the parchment paper. Slice into squares.

Ice Cream::
1. In a medium bowl, use a hand or stand mixer on low speed to combine the milk, brown sugar, and molasses until the sugar is dissolved; about 2 minutes.
2. Stir in the pumpkin puree, pumpkin pie spice, cinnamon, and nutmeg.
3. Stir in the heavy cream and vanilla.
4. Churn in the ice cream maker according to your manual’s instructions for about 40 minutes.
5. When the ice cream is the texture of soft serve, remove from the maker and transfer into a freezer safe container.
6. Cover with plastic wrap so that it touches the ice cream. Not allowing air to touch the ice cream will stop ice crystals from forming on the surface.
7. Set 2 hours to overnight in the freezer.

Recipe inspiration from Yummy Tummy and She Wears Many Hats

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