Gingersnap Ice Cream Cups with Fresh Blueberry-Lavender Sauce

August 19, 2010

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.

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!