Lemon-Ginger Ice Cream

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 187
  • Calories from fat: 1%
  • Fat: 0.3g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.0g
  • Protein: 7.4g
  • Carbohydrate: 36.1g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.5mg
  • Sodium: 122mg
  • Calcium: 68mg


  • 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)


  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.
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