Gingersnap Ice Cream Cups, the perfect edible hand-held serving dish for summer ice cream treats!
Last weekend my family drove down the Blue Ridge Parkway to a place called Graveyard Fields. It is a lovely wooded hiking area known for kid-friendly trails, waterfalls, and wild berries galore!
The wild blueberries are always small and unimpressive at first sight but, oh what destiny is hidden within!
Ripe wild blueberries are unfathomably exquisite… Bright, fragrant, and slightly earthy. It just goes to show, appearance isn’t everything.
I made our blueberries into a quick blueberry sauce for ice cream. However as lovely as the sauce was, it was the Gingersnap Ice Cream Cups the ice cream was sitting in that made the biggest impact.
Gingersnap Ice Cream Cups are a quick and simple way to dress up ice cream. Simply blend crumbled gingersnap, butter, and sugar together. Then press the mixture into muffin pans and bake.
The spice of the gingersnaps livens up any ice cream flavor, with or without sauce!
Try these Gingersnap Ice Cream Cups With
Raspberry Banana Ice Cream From Grandbaby Cakes
Lemon Curd Ice Cream From All Day I Dream About Food
Chocolate Ice Cream From Brown Eyed Baker
Gingersnap Ice Cream Cups
- 12 ounces gingersnap cookies, ground (about 2 cups ground)
- 1/2 cup butter, melted
- 1 1/2 tablespoons sugar
- Pinch salt
- 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 tablespoons 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.
NOTES: This recipe is especially good with vanilla bean, lemon curd, or peach ice cream!