Easy Lemon Ice Cream with Gingersnap Cookies

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8 servings (serving size: 1/2 cup ice cream and 2 cookies)

Ingredients

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4 cups vanilla low-fat ice cream, softened
1 tablespoon grated lemon rind
1/3 cup fresh lemon juice

Preparation

Combine ice cream, lemon rind, and lemon juice; cover and freeze until firm. Serve with Gingersnap Cookies.

Created date

September 1999

Nutritional Information

Calories 184
Caloriesfromfat 31 %
Fat 6.4 g
Satfat 3.9 g
Monofat 2 g
Polyfat 0.3 g
Protein 3.4 g
Carbohydrate 30 g
Fiber 0.3 g
Cholesterol 19 mg
Iron 0.9 mg
Sodium 140 mg
Calcium 116 mg