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
Olive Bar Pasta Salad
Choose your own adventure at the supermarket with marinated artichokes, beans, peppers, and of course, olives.
Plum Karpatka (Polish Cream Puff Cake)
With dramatic choux layers and fruit-rippled cream, it’s the drag queen of Polish desserts.
Extra-Creamy Hummus
The best homemade hummus starts with an unexpected ingredient: ice cubes.
Morning Buns
Tender, buttery breakfast pastries with crisp caramelized edges, a fragrant cinnamon-orange filling, and a crackly sugar topping.
The Most-Saved Recipes in the Epicurious App in July
Like hot honey chicken with peaches and a dirty martini spritz.
Watermelon Som Tam
Lime juice, fish sauce, peanuts, and plenty of herbs.
Mango Chicken Summer Rolls
Rotisserie chicken makes quick work of these no-cook rolls with a spicy peanut sauce.
A Better Eggplant Parmesan
The secret to flavorful, never-greasy eggplant parm? Brine the eggplant first.