Blueberry-Lavender Sauce and Ginger Snap Ice Cream Cups

October 16, 2024

45

medium

12

For the Blueberry-Lavender Sauce:

  1. In a small saucepan, combine the blueberries, lavender (if using), sugar, and cornstarch.
  2. Bring the mixture to a boil over medium heat, stirring occasionally. Once it reaches a boil, reduce the heat to low and let it simmer for 5 minutes, or until the sauce thickens slightly.
  3. Remove from heat and stir in the lemon juice and a dash of salt to balance the sweetness. Set aside to cool.
  4. Tip: This sauce works great as a topping for pancakes, pound cake, or cheesecake.

For the Gingersnap Ice Cream Cups:

  1. Preheat the oven to 300°F (150°C).
  2. In a food processor, pulse the gingersnap cookies until finely crushed. Alternatively, place the cookies in a resealable plastic bag and crush them with a rolling pin.
  3. In a mixing bowl, combine the cookie crumbs with the melted butter, sugar, and a pinch of salt. Stir until the mixture resembles wet sand.
  4. Lightly spray a muffin tin with non-stick spray. Scoop about 2 tablespoons of the crumb mixture into each cup, pressing it firmly with the back of a small cup or spoon to form a cup shape.
  5. Bake the cups for 12-15 minutes, or until golden and firm. Allow them to cool completely in the tin before carefully lifting them out with your fingers or a small knife.
    • Tip: The gingersnap cups will harden as they cool, making them easier to handle.

Assembling the Ice Cream Cups:

  1. Once the gingersnap cups are cooled, place a scoop of your favorite ice cream into each cup.
  2. Drizzle the blueberry-lavender sauce generously over the ice cream.
  3. Serve immediately and enjoy!

Best served with flavors like vanilla bean, lemon curd, or peach ice cream for a delightful summer treat!

Reviews

Ingredients:

Adjust Servings
1pound berries fresh, blue, frozen, (could use )
1teaspoon lavender buds dried, smashed
1cup sugar
1tablespoon cornstarch
2teaspoons lemon juice
1pinch salt
12ounces ginger snap cookies ( 2 cups ground)
1stick butter melted
1.5tablespoons sugar
1pinch salt
12servings ice cream

Directions

1.
For the Blueberry-Lavender Sauce
1. In a small saucepan, combine the blueberries, lavender (if using), sugar, and cornstarch. | 2. Bring the mixture to a boil over medium heat, stirring occasionally. Once it reaches a boil, reduce the heat to low and let it simmer for 5 minutes, or until the sauce thickens slightly. | 3. Remove from heat and stir in the lemon juice and a dash of salt to balance the sweetness. Set aside to cool. | 4. Tip: This sauce works great as a topping for pancakes, pound cake, or cheesecake.
Mark as complete
2.
For the Gingersnap Ice Cream Cups
1. Preheat the oven to 300°F (150°C). | 2. In a food processor, pulse the gingersnap cookies until finely crushed. Alternatively, place the cookies in a resealable plastic bag and crush them with a rolling pin. | 3. In a mixing bowl, combine the cookie crumbs with the melted butter, sugar, and a pinch of salt. Stir until the mixture resembles wet sand. | 4. Lightly spray a muffin tin with non-stick spray. Scoop about 2 tablespoons of the crumb mixture into each cup, pressing it firmly with the back of a small cup or spoon to form a cup shape. | 5. Bake the cups for 12-15 minutes, or until golden and firm. Allow them to cool completely in the tin before carefully lifting them out with your fingers or a small knife. | Tip: The gingersnap cups will harden as they cool, making them easier to handle.
Mark as complete
3.
Assembling the Ice Cream Cups
1. Once the gingersnap cups are cooled, place a scoop of your favorite ice cream into each cup. | 2. Drizzle the blueberry-lavender sauce generously over the ice cream. | 3. Serve immediately and enjoy! | Best served with flavors like vanilla bean, lemon curd, or peach ice cream for a delightful summer treat!
Mark as complete

Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.

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