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Bon Appétit

Gingersnap Ice-Cream Sundaes with Rum Syrup

This recipe can be prepared in 45 minutes or less.

Recipe information

  • Yield

    Serves 2

Ingredients

2 tablespoons dark rum
1 tablespoon water
1 teaspoon sugar
six 2-inch gingersnap cookies
about 1/2 pint vanilla ice cream

Preparation

  1. Step 1

    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.

    Step 2

    Scoop ice cream into 2 bowls and top with cookie pieces. Drizzle rum syrup over sundaes.

TagsSundaeFrozen DessertDessertRumAlcoholBeveragesNut FreeEasyQuickSimmerBon Appétit
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