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
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.
