Ingredients

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

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Instructions

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