1/1 Photo of Blueberry-Lavender Sauce and Gingersnap Ice Cream Cups
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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- 1In 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*This sauce is also great for pancakes, pound cake or cheesecake!
- 3Gingersnap Ice Cream Cups:.
- 4Preheat 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.
- 5Mix 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.
- 6Place one scoop of ice cream in each cup and top with blueberry-lavender sauce.
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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