Blueberry-Lavender Sauce and Ginger Snap Ice Cream Cups

Blueberry-Lavender Sauce and Ginger Snap Ice Cream Cups might be just the dessert you are searching for. This recipe serves 12. One serving contains 416 calories, 4g of protein, and 18g of fat. For 94 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. Head to the store and pick up salt, lavender buds, ginger snap cookies, and a few other things to make it today. It is brought to you by Foodista. 31 person were glad they tried this recipe. Summer will be even more special with this recipe. From preparation to the plate, this recipe takes around 45 minu

Instructions

1. 1

   In a small sauce pan, bring the blueberries, lavender, sugar and cornstarch to a boil.

2. 2

   Lower heat and simmer for 5 minutes.

3. 3

   Remove from heat the stir in lemon juice and a dash of salt.

4. 4

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

5. 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. 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. 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. 8

   Place one scoop of ice cream in each cup and top with blueberry-lavender sauce.

9. 9

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

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