Blueberry-Lavender Sauce and Gingersnap Ice Cream Cups

READY IN: 25mins
SERVES: 8-12
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb fresh blue berries (could use frozen)
  • 1
    teaspoon dried lavender buds, smashed
  • 13
    cup sugar
  • 1
    tablespoon cornstarch
  • 1 -2
    teaspoon lemon juice
  • 1
    pinch salt
  • 12
    ounces ginger snap cookies, ground (about 2 cups ground)
  • 12
    cup butter, melted
  • 1 12
    tablespoons sugar
  • 1
    pinch salt
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DIRECTIONS

  • 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.
  • *This sauce is also great for pancakes, pound cake or cheesecake!
  • Gingersnap Ice Cream Cups:
  • 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.
  • 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.
  • Place one scoop of ice cream in each cup and top with blueberry-lavender sauce.
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