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:
covered percent of daily need
