Lemon-Ginger Ice Cream

Cooking Light
11 servings (serving size: 1/2 cup)


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3/4 cup packed light brown sugar
2 tablespoons light-colored corn syrup
2 tablespoons minced crystallized ginger (optional)
2 teaspoons vanilla extract
1 1/2 teaspoons grated lemon rind
1/8 teaspoon salt
2 (16-ounce) cartons fat-free sour cream
2 (8-ounce) cartons lemon low-fat yogurt
Lemon rind strips (optional)


Combine first 8 ingredients in a food processor. Process until smooth; scrape sides of bowl occasionally.

Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm. Garnish with lemon rind strips, if desired.

Note: Crystallized ginger can be found with the spices in the supermarket. If you're not a fan of ginger, omit it. We tested the recipe without the ginger and got a nice lemon taste.

Created date

July 1998

Nutritional Information

Calories 187
Caloriesfromfat 1 %
Fat 0.3 g
Satfat 0.2 g
Monofat 0.1 g
Polyfat 0.0 g
Protein 7.4 g
Carbohydrate 36.1 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.5 mg
Sodium 122 mg
Calcium 68 mg