Summary

Blueberry-Lavender Sauce and Ginger Snap Ice Cream Cups requires about about 45 minutes from start to finish. This recipe serves 12 and costs 75 cents per serving. One portion of this dish contains around 2g of protein, 11g of fat, and a total of 292 calories. 31 person have tried and liked this recipe. It is perfect for Summer. A mixture of berries, sugar, butter, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Foodista. Overall, this recipe earns a not so tremendous spoonacular score of 16%. If you like this recipe, take a look at these similar recipes: Blueberry-lavender Sauce For Ice Cream, Blueberry Lavender Ice Cream, and Ginger and Lavender Ice Cream Sandwich.

Instructions

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!

Ingredients

• 1 fresh blue berries (could use frozen)
• 2 dried lavender buds, smashed or ground
• 3 sugar
• 4 cornstarch
• 5 lemon juice
• 6 A of salt
• 7 ginger snap cookies, ground (about 2 cups ground)
• 8 butter, melted
• 9 sugar
• 10 pinch of salt
• 11 Ice cream

Directions

• 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!