Gingersnap Ice Cream Sundaes With Rum Syrup Recipes
GINGERSNAP BOWLS WITH ICE CREAM
This treat comes with an edible bowl, just right for holding a scoop of ice cream topped with extra cookies -- simply crumble them -- or try hot fudge.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees, with rack in center. In a bowl, whisk together flour and ginger. Melt butter in a saucepan over medium heat. Add sugar and syrup; cook over low heat, stirring with a wooden spoon, until sugar dissolves, 8 to 10 minutes. Remove from heat; stir in flour mixture. Cool completely, about 25 minutes.
- Coat a baking sheet with cooking spray so the batter will spread out evenly. If you use an insulated sheet, you will need to increase the cooking time by a few minutes. Making two cookies at a time, drop batter by level tablespoons onto sheet, at least 6 inches apart. Bake until batter spreads and is golden in center (edges may be darker), 9 to 11 minutes (cooking times will be shorter for later batches). Coat baking sheet with more cooking spray before each batch.
- Let cool 30 to 40 seconds. Working quickly with a wide metal spatula, slide cookies onto two overturned cups; mold with your fingers. Cool completely; remove from cups. Store in airtight container up to 1 week. To serve, fill bowls with ice cream.
GINGERSNAP ICE-CREAM SUNDAES WITH RUM SYRUP
This recipe can be prepared in 45 minutes or less.
Yield Serves 2
Number Of Ingredients 5
Steps:
- In a small saucepan simmer rum, water, and sugar, stirring, until sugar is dissolved, about 1 minute. Pour syrup into a small metal bowl and cool to room temperature. Break cookies into small pieces.
- Scoop ice cream into 2 bowls and top with cookie pieces. Drizzle rum syrup over sundaes.
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