Blueberry-Lavender Sauce and Ginger Snap Ice Cream Cups

Ingredients

1 pound fresh blue berries (could use frozen)
1 teaspoon dried lavender buds, smashed or ground
cup sugar
1 tablespoon cornstarch
2 teaspoons lemon juice
12 ounces ginger snap cookies, ground (about 2 cups ground)
1 stick of butter, melted
1 1/2 tablespoons sugar

Preparation

1
In a small sauce pan, bring the blueberries, lavender, sugar and cornstarch to a boil.
2
Lower heat and simmer for 5 minutes. Remove from heat the stir in lemon juice and a dash of salt.
3
This sauce is also great for pancakes, pound cake or cheesecake!
4
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.
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
Place one scoop of ice cream in each cup and top with blueberry-lavender sauce.
7
This recipe is especially good with vanilla bean, lemon curd, or peach ice cream!

 



About

A GREAT way to dress up plain-jane ice cream!

Yield:

12

Added:

Thursday, August 19, 2010 - 4:54am

Creator:

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