It’s been awhile since we’ve done anything with molasses, and that just shouldn’t be.  So this week’s flavor is a take on Shoofly pie – a molasses pie that is nothing short of incredible and one of my old favorites.

Instead of making a pie and just chopping it up, I chose to make a crunchy oat crumble that would represent the crumble you typically find on top of a shoofly pie.  The versions of the pie I’ve had didn’t have any oat in the crumble but I chose to add them just to give some added flavor and crunch.



oat crumble








The crumble is a simple mix of brown sugar, oats, flour, a bit of salt and then cut with butter – kind of similar to granola but a bit more cookie like.


oat crunch









The mix is spread out on a sheetpan and baked at 350 for about 15 minutes or so until browned and done.


oat crunch



Once it’s cooled, it’s all broken up to be thrown into the ice cream after the churn.






The ice cream base itself is a simple molasses and brown sugar base.  Sticky sweet molasses combined with a bit of brown sugar to balance it out a bit.











The scoop is a deep, rich molasses ice cream chock full of crunchy oat crumbles.












Shoofly Ice Cream Recipe

(makes approx 1-1/2 quarts)

Oat Crumble Ingredients:

1 cup unbleached flour
3/4 cup brown sugar
3/4 cup rolled oatmeal
1 teaspoon ground cinnamon
1/4 teaspoon of salt
4 ounces (1 stick) butter, cold, cut into pieces

Instructions for making the crumble (make ahead of time)

Combine 1 cup flour, 3/4 cup brown sugar, oatmeal and cinnamon in the bowl of a food processor, and pulse until blended. While the food processor is still running, add the butter gradually until the butter mixes in and resembles a coarse meal.

Preheat oven to 350 degrees. Press out the crumble mix on a greased or lined sheetpan into one thin layer. Place in oven and bake 15-20 minutes or until golden brown.  Remove from oven once complete and let cool. Break into small pieces and set aside.  You will have extra to enjoy however you’d like.


Ice Cream Ingredients

1/2 Cup blackstrap molasses
3/4 Cup of Sugar
2 Cups Heavy Cream
1 Cup Whole Milk (use any fat percentage you prefer – higher lends to a creamier base)
2 Eggs
1/2 teaspoon salt
1 Cup of reserved crunchy oat crumble (recipe above)



Crack eggs into a mixing bowl and whisk fully. Add molasses and sugar to eggs and whisk until all are combined well. Add cream, salt and whisk again until all are fully incorporated.  Place ice cream mix in heavy pot and cook over medium heat, stirring continuously. Heat mixture until temperature reaches 165 degrees. Remove from heat.  Cool the ice cream base to room temperature (an ice bath will do this in about 15-20 minutes).   Place strained ice cream mix in a container, cover, and chill in refrigerator overnight.

3.  Churn ice cream base in ice cream machine according to manufacturer’s instructions. Add cup of crunchy oat crumble in last 5 minutes of churn.  Freeze in a tightly covered container for at least 4 hours, preferably overnight if you can wait.  Then, enjoy!

*Yields approximately 2.5 pints of ice cream.


If you’d rather not make it, you can be one of two lucky winners of this fabulous, scratch made craft ice cream in our weekly pint giveaway. Enter your name in the comments section here, or on our facebook page under the posted contest. Two winners will be drawn randomly on Friday 5/1/15 at 4pm. Winners must be able to pick up locally in Minneapolis. Prizes must be claimed by email within one week or we will redistribute. 🙂 Good luck!