Blueberry-Lavender Sauce and Gingersnap Ice Cream Cups
Blueberries are often called a ‘superfood’ due to their high antioxidant content.
This is vegetarian recipe. Dish can be prepared in 75 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 7.
Blueberry-Lavender Sauce and Gingersnap Ice Cream Cups
Ingredients
Instructions
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In a small saucepan, combine blueberries, lavender flowers, sugar, and lemon juice. Cook over medium heat for 10 minutes, stirring occasionally.
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Remove from heat and let cool for 10 minutes. Strain the mixture through a fine-mesh sieve to remove the lavender flowers.
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In a separate bowl, crush the gingersnap cookies into fine crumbs. Melt the unsalted butter and mix it with the cookie crumbs.
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Press the cookie mixture into the bottom of each serving cup to form the crust.
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Scoop vanilla ice cream into each cup, filling it about halfway.
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Pour the blueberry-lavender sauce over the ice cream.
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Place the cups in the freezer for at least 1 hour to allow the ice cream to firm up.
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Serve chilled and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 45g15%
- Sugars 30g
- Protein 2g4%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
