Blueberry-Lavender Sauce and Ginger Snap Ice Cream Cups

Foodista
11Ingredients
350Calories
30Minutes

Ingredients

  • 1 pound berries (fresh blue, could use frozen)
  • 1 teaspoon lavender buds (dried, smashed or ground)
  • 1 cup sugar
  • 1 tablespoon cornstarch
  • 2 teaspoons lemon juice
  • 1 pinch salt
  • 12 ounces cookies (ginger snap, ground, about 2 cups ground)
  • 1 stick butter (melted)
  • 1 1/2 tablespoons sugar
  • 1 pinch salt
  • 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. Remove from heat the stir in lemon juice and a dash of salt.
  3. This sauce is also great for pancakes, pound cake or cheesecake!
  4. 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.
  5. 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.
  6. Place one scoop of ice cream in each cup and top with blueberry-lavender sauce.
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NutritionView more

350Calories
Sodium12%DV280mg
Fat25%DV16g
Protein6%DV3g
Carbs17%DV51g
Fiber16%DV4g

PER SERVING *

Calories350Calories from Fat140
% DAILY VALUE*
Total Fat16g25%
Saturated Fat8g40%
Trans Fat
Cholesterol30mg10%
Sodium280mg12%
Potassium160mg5%
Protein3g6%
Calories from Fat140
% DAILY VALUE*
Total Carbohydrate51g17%
Dietary Fiber4g16%
Sugars37g74%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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