Post by Loupy on Jun 4, 2017 11:39:02 GMT -7
Gingersnap Ice Cream Cups
From: Sommer @ www.aspicyperspective.com/gingersnap-ice-cream-cups/2/
Gingersnap Ice Cream Cups are a quick and simple way to dress up ice cream. Simply blend crumbled gingersnap, butter, and sugar together. Then press the mixture into muffin pans and bake.
The spice of the gingersnaps livens up any ice cream flavor.
Prep time: 10 min
Cook time:12 min
Makes: 12 cups
Ingredients:
12 ounces ginger snap cookies, ground (about 2 cups ground)
1/2 cup butter, melted
1 1/2 tablespoons sugar
Pinch of salt
Directions:
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.
Mix in the butter, sugar and salt.
Spray a muffin tin with non-stick spray.
Scoop about 2 tablespoons 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.
NOTES: This recipe is especially good with vanilla bean, lemon curd, or peach ice cream!
From: Sommer @ www.aspicyperspective.com/gingersnap-ice-cream-cups/2/
Gingersnap Ice Cream Cups are a quick and simple way to dress up ice cream. Simply blend crumbled gingersnap, butter, and sugar together. Then press the mixture into muffin pans and bake.
The spice of the gingersnaps livens up any ice cream flavor.
Prep time: 10 min
Cook time:12 min
Makes: 12 cups
Ingredients:
12 ounces ginger snap cookies, ground (about 2 cups ground)
1/2 cup butter, melted
1 1/2 tablespoons sugar
Pinch of salt
Directions:
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.
Mix in the butter, sugar and salt.
Spray a muffin tin with non-stick spray.
Scoop about 2 tablespoons 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.
NOTES: This recipe is especially good with vanilla bean, lemon curd, or peach ice cream!
