Blueberry-Lavender Sauce and Ginger Snap Ice Cream Cups

Blueberry-Lavender Sauce and Ginger Snap Ice Cream Cups
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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

Course: dessert
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