Blueberry-Lavender Sauce and Ginger Snap Ice Cream Cups – Eat With Your Eyes


Ingredients: 1 pound fresh blue berries (could use frozen),1 teaspoon dried lavender buds, smashed or ground,cup sugar,1 tablespoon cornstarch,2 teaspoons lemon juice,A pinch of salt,12 ounces ginger snap cookies, ground (about 2 cups ground),1 stick of butter, melted,1 1/2 tablespoons sugar,pinch of salt,Ice cream

  1. In a small sauce pan, bring the blueberries, lavender, sugar and cornstarch to a boil.
  2. Lower heat and simmer for 5 minutes.
  3. Remove from heat the stir in lemon juice and a dash of salt.
  4. This sauce is also great for pancakes, pound cake or cheesecake!
  5. 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.
  6. 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.
  7. Bake the cups for 12-15 minutes. Allow them to cool, then lift them out with your fingers or a small knife. Makes 10-1
  8. Place one scoop of ice cream in each cup and top with blueberry-lavender sauce.
  9. This recipe is especially good with vanilla bean, lemon curd, or peach ice cream!


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