Ginger Snap Ice Cream With Rhubarb Sauce

1. 1

   Combine ice cream and ginger snaps in a large bowl until well blended. Return to ice cream container. Freeze for 3 hours or overnight until firm.

2. 2

   Place rhubarb, apple juice and sugar in a medium saucepan in high heat. Bring to a boil. Reduce heat to low and simmer for 4-5 mins until rhubarb is tender. Cool slightly.

3. 3

   Serve ice cream topped with rhubarb sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.