Blueberry-Lavender Sauce And Gingersnap Ice Cream C

Name: Blueberry-Lavender Sauce And Gingersnap Ice Cream Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.

379

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb fresh blue berries (could use frozen), 1 teaspoon dried lavender buds, smashed, 1/3 cup sugar, 1 tablespoon cornstarch, and more.

Yes, Blueberry-Lavender Sauce And Gingersnap Ice Cream Cups falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!

Blueberry-Lavender Sauce And Gingersnap Ice Cream Cups

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions