ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Lemon-Ginger Ice Cream

Yield 11 servings (serving size: 1/2 cup)

Ingredients

  • 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)

Nutrition 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

How to Make It

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

  2. 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.

  3. 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.