Blueberry-lavender Sauce And Gingersnap Ice Cream Cups

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 1 lb fresh blue berries (could use frozen)
• 1 teaspoon dried lavender buds, smashed
• 1/3 cup sugar
• 1 tablespoon cornstarch
• 1 -2 teaspoon lemon juice
• 1 pinch salt
• 12 ounces ginger snap cookies, ground (about 2 cups ground)
• 1/2 cup butter, melted
• 1 1/2 tablespoons sugar
• 1 pinch salt

Recipe

• 1 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.
• 2 *this sauce is also great for pancakes, pound cake or cheesecake!
• 3 gingersnap ice cream cups:.
• 4 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.
• 5 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.
• 6 place one scoop of ice cream in each cup and top with blueberry-lavender sauce.