Skip to main content
Epicurious
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
Read More
All the Recipes From Bon Appétit’s Travel Issue
We’ve got baked cheddar and leek pasta, maple-mustard sheet-pan salmon, and a strawberry shortcake roll.
Chickpea Tachin With Herb Salad
The golden, crunchy corners are worth fighting over.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
29 Spring Pastas to Make the Most of Seasonal Produce
Like spicy carrot rigatoni and weeknight-fancy ravioli with peas.
Broccoli Confetti Rice
A veg-forward main or gets-along-with-everyone side.
Gingery Pork and Sugar Snap Pea Stir-Fry
Thinly sliced and cooked hot and fast, pork tenderloin is the juicy, cook-quicking weeknight champion of this vegetable-heavy stir-fry.
Baked Cheddar and Leek Pasta
Not stuffed shells. But not not stuffed shells either.