Gingersnap Ice-Cream Sundaes with Rum Syrup |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
|
This recipe can be prepared in 45 minutes or less. Ingredients:
2 tablespoons dark rum |
1 tablespoon water |
1 teaspoon sugar |
six 2-inch gingersnap cookies |
about 1/2 pint vanilla ice cream |
Directions:
1. In a small saucepan simmer rum, water, and sugar, stirring, until sugar is dissolved, about 1 minute. Pour syrup into a small metal bowl and cool to room temperature. Break cookies into small pieces.
2. Scoop ice cream into 2 bowls and top with cookie pieces. Drizzle rum syrup over sundaes.
|
|