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Wednesday, July 25, 2018

Gingersnap Ice Cream Cups


12 ounces/448g gingersnap cookies, ground (about 2 cups ground)
1/2 cup butter, melted
1 1/2 tablespoons sugar
Pinch of salt

Preheat the oven to 300 degrees 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 the 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!

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