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    You are in: Home / Recipes / Blueberry-Lavender Sauce and Gingersnap Ice Cream Cups Recipe
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    Blueberry-Lavender Sauce and Gingersnap Ice Cream Cups

    Blueberry-Lavender Sauce and Gingersnap Ice Cream Cups. Photo by spicyperspective

    1/1 Photo of Blueberry-Lavender Sauce and Gingersnap Ice Cream Cups

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    spicyperspective's Note:

    Although beauty can be deceiving, there ARE times you want to give plain-jane ingredients a makeover! Here is a quick and simple way to dress up ice cream. Make fresh blueberry-lavender sauce and gingersnap serving cups that are sure to summon oooooohs and ahhhhhs!

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    Units: US | Metric

    • 1 lb fresh blue berries (could use frozen)
    • 1 teaspoon dried lavender buds, smashed
    • 1/3 cup sugar
    • 1 tablespoon cornstarch
    • 1 -2 teaspoon lemon juice
    • 1 pinch salt
    • 12 ounces ginger snap cookies, ground (about 2 cups ground)
    • 1/2 cup butter, melted
    • 1 1/2 tablespoons sugar
    • 1 pinch salt


    1. 1
      In a small sauce pan, bring the blueberries, lavender, sugar and cornstarch to a boil. Lower heat and simmer for 5 minutes. Remove from heat the stir in lemon juice and a dash of salt.
    2. 2
      *This sauce is also great for pancakes, pound cake or cheesecake!
    3. 3
      Gingersnap Ice Cream Cups:.
    4. 4
      Preheat the oven to 300 degree F. Grind the cookies in a food processor. If you don't have a food processor, place them in a zip bag and roll them with a rolling pin.
    5. 5
      Mix in the butter, sugar and salt. Spray a muffin tin with non-stick spray. Scoop about 2 Tb. of the mixture into each cup. Use a small cup to press each scoop of mixture, shaping it into a tiny cup. Bake the cups for 12-15 minutes. Allow them to cool, then lift them out with your fingers or a small knife. Makes 10-12.
    6. 6
      Place one scoop of ice cream in each cup and top with blueberry-lavender sauce.

    Ratings & Reviews:


    Nutritional Facts for Blueberry-Lavender Sauce and Gingersnap Ice Cream Cups

    Serving Size: 1 (17 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 147.0
    Calories from Fat 103
    Total Fat 11.5 g
    Saturated Fat 7.2 g
    Cholesterol 30.5 mg
    Sodium 120.5 mg
    Total Carbohydrate 11.6 g
    Dietary Fiber 0.0 g
    Sugars 10.7 g
    Protein 0.1 g

    The following items or measurements are not included:


    dried lavender buds


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