• 25minutes
  • 147calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsC, D
MineralsNatrium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 lb fresh blue berries (could use frozen)

  2. 1 teaspoon dried lavender buds, smashed

  3. 1/3 cup sugar

  4. 1 tablespoon cornstarch

  5. 1 -2 teaspoon lemon juice

  6. 12 ounces ginger snap cookies, ground (about 2 cups ground)

  7. 1/2 cup butter , melted

  8. 1 1/2 tablespoons sugar

  9. 1 pinch salt

Instructions Jump to Ingredients ↑

  1. 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.

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

  3. Gingersnap Ice Cream Cups:.

  4. 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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