Blueberry-Lavender Sauce and Ginger Snap Ice Cream Cups

Blueberry-Lavender Sauce and Ginger Snap Ice Cream Cups

  Ready in : 45 mins

Blueberry-Lavender Sauce and Ginger Snap Ice Cream Cups might be just the dessert you are searching for. This recipe serves 12. One serving contains 416 calories, 4g of protein, and 18g of fat. For 94 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. Head to the store and pick up salt, lavender buds, ginger snap cookies, and a few other things to make it today. It is brought to you by Foodista. 31 person were glad they tried this recipe. Summer will be even more special with this recipe. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a not so awesome spoonacular score of 21%. Similar recipes are Blueberry-lavender Sauce For Ice Cream, Blueberry Lavender Ice Cream, and Ginger and Lavender Ice Cream Sandwich.

Ingredients

berries

berries

1 pound

lavender buds

lavender buds

1 teaspoon

sugar

sugar

1 cup

cornstarch

cornstarch

1 tablespoon

lemon juice

lemon juice

2 teaspoons

salt

salt

1 pinch

ginger snap cookies

ginger snap cookies

12 ounces

butter

butter

1 stick

sugar

sugar

1.5 tablespoons

salt

salt

1 pinch

ice cream

ice cream

12 servings

Cooking in Steps

  1. 1
    In a small sauce pan, bring the blueberries, lavender, sugar and cornstarch to a boil.

    blueberries

    blueberries

    corn starch

    corn starch

    fresh lavender

    fresh lavender

    sugar

    sugar

    sauce pan
    sauce pan
  2. 2
    Lower heat and simmer for 5 minutes.

  3. 3
    Remove from heat the stir in lemon juice and a dash of salt.

    lemon juice

    lemon juice

    salt

    salt

  4. 4
    This sauce is also great for pancakes, pound cake or cheesecake!

    pound cake

    pound cake

  5. 5
    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.

    ice cream cups

    ice cream cups

    cookies

    cookies

    roll

    roll

    food processor
    food processor
    rolling pin
    rolling pin
    oven
    oven
  6. 6
    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.

    butter

    butter

    sugar

    sugar

    salt

    salt

    muffin tray
    muffin tray
  7. 7
    Bake the cups for 12-15 minutes. Allow them to cool, then lift them out with your fingers or a small knife. Makes 10-1

    oven
    oven
    knife
    knife
  8. 8
    Place one scoop of ice cream in each cup and top with blueberry-lavender sauce.

    blueberries

    blueberries

    ice cream

    ice cream

    fresh lavender

    fresh lavender

  9. 9
    This recipe is especially good with vanilla bean, lemon curd, or peach ice cream!

    vanilla bean

    vanilla bean

    lemon curd

    lemon curd

    ice cream

    ice cream

    peach

    peach