STREAMING NOW: Eden Eats

Blueberry-Lavender Sauce and Gingersnap Ice Cream Cups

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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!”
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

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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: