Blueberry-Lavender Sauce and Ginger Snap Ice Cream Cups

The recipe Blueberry-Lavender Sauce and Ginger Snap Ice Cream Cups can be made in about 45 minutes. One serving contains 292 calories, 2g of protein, and 11g of fat. This recipe serves 12. For 75 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. It will be a hit at your Summer event. This recipe from Foodista requires ice cream, lavender, lemon juice, and salt. 31 person have made this recipe and would make it again. With a spoonacular score of 19%, this dish is rather bad. Blueberry-lavender Sauce For Ice Cream, Blueberry Lavender Ice Cream, and Ginger and Lavender Ice Cream Sandwich are very similar to this recipe.

Servings: 12

 

Ingredients:

1 pound fresh blue berries (could use frozen)

1 teaspoon dried lavender buds, smashed or ground

cup sugar

1 tablespoon cornstarch

2 teaspoons lemon juice

A pinch of salt

12 ounces ginger snap cookies, ground (about 2 cups ground)

1 stick of butter, melted

1 1/2 tablespoons sugar

pinch of salt

Ice cream

Equipment:

sauce pan

food processor

rolling pin

oven

muffin tray

knife

Cooking instruction summary:

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 10-12. 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!

 

Step by step:


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

2. Lower heat and simmer for 5 minutes.

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

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

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.

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.

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

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

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


Nutrition Information:

Quickview
291k Calories
2g Protein
11g Total Fat
47g Carbs
1% Health Score
Limit These
Calories
291k
15%

Fat
11g
17%

  Saturated Fat
5g
37%

Carbohydrates
47g
16%

  Sugar
28g
32%

Cholesterol
22mg
8%

Sodium
220mg
10%

Get Enough Of These
Protein
2g
4%

Manganese
0.57mg
28%

Iron
1mg
11%

Vitamin K
8µg
8%

Vitamin B2
0.12mg
7%

Folate
27µg
7%

Fiber
1g
6%

Vitamin A
280IU
6%

Copper
0.11mg
6%

Vitamin B3
1mg
5%

Vitamin C
4mg
5%

Vitamin B1
0.07mg
5%

Vitamin E
0.73mg
5%

Magnesium
17mg
4%

Potassium
141mg
4%

Phosphorus
36mg
4%

Calcium
34mg
3%

Selenium
1µg
3%

Vitamin B6
0.05mg
3%

Vitamin B5
0.2mg
2%

Zinc
0.27mg
2%

Vitamin D
0.15µg
1%

covered percent of daily need
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Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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