Blueberry-Lavender Sauce and Gingersnap Ice Cream Cups
photo by spicyperspective
- Ready In:
- 25mins
- Ingredients:
- 10
- Serves:
-
8-12
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
- 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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RECIPE SUBMITTED BY
<p>I'm a cooking instructor and food writer sharing recipes, cooking tips and SPICY thoughts!</p>
<p><strong><img title=Sommer @ A Spicy Perspective src=http://aspicyperspective.com/wp-content/uploads/2010/12/11-300x240.jpg alt=Sommer Collier width=300 height=240 /></strong></p>
<p><strong>Check out all my recipes at <a href=http://www.aspicyperspective.com>www.aspicyperspective.com!</a></strong></p>