Gingersnap Ice Cream Cups with Fresh Blueberry-Lavender Sauce

Gingersnap Ice Cream Cups with Fresh Blueberry-Lavender Sauce

You know the story of the ugly duckling… Well, I would NEVER address my beloved frozen treat as ugly or undesirable…but there ARE ways to make a good thing even better!

Last weekend my family drove down the Blue Ridge Parkway to a place called Graveyard Fields. It is known for kid-friendly hiking trails, waterfalls, and wild berries galore!

Like the little duck swan in the story, the berries were small and unimpressive at first sight but, oh what destiny was hidden within! These berries were exquisite–bright, fragrant, and slightly earthy! It just goes to show, appearance isn’t everything!

Although beauty can be deceiving, there ARE times you want to give plain-jane ingredients a makeover! Here is a quick and simple way to dress up ice cream. Make fresh blueberry-lavender sauce and gingersnap serving cups that are sure to summon oooooohs and ahhhhhs!

Blueberry Lavender Sauce for Ice Cream

1 lb. fresh blue berries (could use frozen)
1 tsp. dried lavender buds, smashed or ground
1/3 cup sugar
1 Tb. cornstarch
1-2 tsp. lemon juice
A pinch of salt

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!

For the 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.

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Gingersnap Ice Cream Cups

Ingredients:

12 oz. ginger snap cookies, ground (about 2 cups ground)
1 stick of butter, melted
1 1/2 Tb. sugar
Pinch of salt

Directions:

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!

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

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77 Responses to “Gingersnap Ice Cream Cups with Fresh Blueberry-Lavender Sauce”

  1. #
    51
    Velva — August 21, 2010 @ 12:34 am

    Your ice cream cups are beautiful and with berries, over the top.

    Reply

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    52
    Truffle Shuffle — August 21, 2010 @ 5:04 am

    Very nice! Congratulations on the Top 9… This looks extremely tasty. I'm not a huge fan of ginger snaps, but the blueberries look beautiful! I may have to try that.

    Reply

  3. #
    53
    Anonymous — August 21, 2010 @ 8:49 am

    What is one stick of butter, 250g?

    Reply

  4. #
    54
    A SPICY PERSPECTIVE — August 21, 2010 @ 12:27 pm

    Thank guys! This was a big hit at my house!

    I believe 1 stick of butter is 114 grams.

    Reply

  5. #
    55
    baking.serendipity — August 22, 2010 @ 4:53 am

    Those ginger cups look amazing! And I can't believe how simple they were to make. Everything about this dessert is perfection. My family would love it as well!

    Reply

  6. #
    56
    Foodessa — August 22, 2010 @ 11:17 am

    Sommer….these cookie cups are so versatile…my mind is spinning ;o)

    Ohhh how I envy your blueberry hunt…looks like a very memorable day ;o)

    I'll have to make these soon. I wonder how well they would freeze?

    Ciao for now and have a wonderful week,
    Claudia

    Reply

  7. #
    57
    Nirmala — August 22, 2010 @ 4:43 pm

    These look so easy and yummy. Do you think you can freeze the cups?

    Reply

  8. #
    58
    Sophie — August 23, 2010 @ 11:52 am

    Waw!! What a grand feast for the senses!

    I also love that lavender blueberry sauce!!

    Divine food!

    Reply

  9. #
    59
    Kristen — August 23, 2010 @ 1:35 pm

    What an ingenious combination! I love the gingersnap cups.

    Reply

  10. #
    60
    Sanjeeta kk — August 23, 2010 @ 2:45 pm

    Absolutely berri licious! Lovely clicks.

    Reply

  11. #
    61
    Mika — August 24, 2010 @ 3:50 am

    I had a blueberry-lavendar torte with ice cream at Tony's Pizza Napoletana in North Beach, SF, and if this is anything like that, I'm in. Blueberry and lavendar are a wonderful combination. Beautiful photos, Sommer!

    Reply

  12. #
    62
    denise @ quickeis on the dinner table — August 24, 2010 @ 6:21 am

    Love the lavender and ginger combination and those gingersnap cups look good enough to eat on their own!

    The first photo and the stack of gingersnap cups are gorgeous!

    Reply

  13. #
    63
    Anne — August 24, 2010 @ 2:21 pm

    Blueberries and lavender sounds like a wonderful combination! I never considered making my own ice cream cups, but what a wonderful idea! And I bet your little helpers enjoyed this :)

    Reply

  14. #
    64
    vasile (marcedvr) — August 26, 2010 @ 6:29 am

    This desert loks so delicious and yummy!

    Reply

  15. #
    65
    Matt Kay — August 29, 2010 @ 12:52 am

    It's just mean for you to post pictures of this in the process of being eaten. Now I know how my dog must feel when she's watching me eat the most delicious thing that ever came out of a kitchen, all the while knowing full and well that she will not be able to have a bite.

    Maybe you can email me a little taste? :D

    Reply

  16. #
    66
    Cindy Waffles — August 29, 2010 @ 7:05 pm

    Wow, this looks so wonderful! Great pictures. I really like the blueberry and lavender combination.

    Reply

  17. #
    67
    Lynn @ I'll Have What She's Having — August 31, 2010 @ 1:38 am

    OMG this looks so good! And so simple, wonderful idea!

    Reply

  18. #
    68
    Mary — September 13, 2010 @ 1:34 am

    Your pictures are incredible… I'm actually wiping the drool off my chin (with my elbow) as I type this ;)

    Great blog! Happy I found you!

    Mary xo
    Delightful Bitefuls

    Reply

  19. #
    69
    foodalution.com — September 13, 2010 @ 3:13 am

    okay, this is just too much…. DIVINE! Glad to find your blog!

    Reply

  20. #
    70
    Liz — September 10, 2011 @ 2:48 pm

    Oh, man; I love everything about these beauties!!! So wonderful, Sommer!!!

    Reply

  21. #
    71
    Jeanette — September 10, 2011 @ 3:59 pm

    Your kids are cuties! Love the idea of lavender in this fruit sauce.

    Reply

  22. #
    72
    Lana @ Never Enough Thyme — September 10, 2011 @ 4:05 pm

    Oh, my. That is one gorgeous photo at the top there. Truly love the use of lavender in the sauce. I’m inspired :-)

    Reply

  23. #
    73
    Alison @ Ingredients, Inc. — September 10, 2011 @ 7:28 pm

    wow these look amazing! Would be terrific for dessert tonight!

    Reply

  24. #
    74
    Tiff — September 10, 2011 @ 10:36 pm

    Wowzers, that looks just plain amazing!

    Reply

  25. #
    75
    marla — September 11, 2011 @ 10:47 pm

    Picking wild berries with the kids is such a blast. Your kids are precious. The ice cream in those ginger cups??? Bring it!

    Reply

  26. #
    76
    Jessica @ How Sweet — September 12, 2011 @ 4:47 am

    the are SO cool! absolutely love the cups!

    Reply

  27. #
    77
    Carole Ann Spear — February 19, 2013 @ 9:05 pm

    I’d love to make this. Is there a way to print the sauce recipe? I’ve got the cups ready to go…thanks. I know it isn’t blueberry time, but I froze some last summer, and it looks too good to wait until July.

    Reply

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