Blueberry-Lavender Sauce and Ginger Snap Ice Cream Cups | Food Stuff
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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
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