Blueberry-Lavender Sauce and Gingersnap Ice Cream Cups |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 12 |
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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! Ingredients:
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 |
Directions:
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. *This sauce is also great for pancakes, pound cake or cheesecake!
3. Gingersnap Ice Cream Cups:.
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. 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.
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