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