Blueberry-lavender sauce and ginger snap ice cream cups

Name: Blueberry-lavender sauce and ginger snap ice cream cups
Total time: 45 min
Yield: 12 servings
Ingredients: 453.59 g blueberries; 1 tsp dried lavender buds; 200 g sugar; 1 Tbsp cornstarch; 2 tsps lemon juice; 1 pinch salt; 340.19 g gingersnap cookies; 1 stick butter; 12 servings ice cream

Blueberry-Lavender Sauce and Ginger Snap Ice Cream Cups is a refreshing summer dessert featuring a unique combination of flavors. This recipe covers 7% of your daily requirements of vitamins and minerals and serves 12. It is best enjoyed during the summer and takes around 45 minutes to prepare.

Ingredients

blueberries

453.59 g

dried lavender buds

1 tsp

sugar

200 g

cornstarch

1 Tbsp

lemon juice

2 tsps

salt

1 pinch

gingersnap cookies

340.19 g

butter

1 stick

ice cream

12 servings

Method

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 10-1
Place one scoop of ice cream in each cup and top with blueberry-lavender sauce.
This recipe is especially good with vanilla bean, lemon curd, or peach ice cream!

Nutrition:

416 kcal

Carbs

61 g

Fat

17 g

Protein

4 g

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