Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light September 1999

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Recipe Summary test

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

Ingredient Checklist

Directions

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

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Nutrition Facts

184 calories; calories from fat 31%; fat 6.4g; saturated fat 3.9g; mono fat 2g; poly fat 0.3g; protein 3.4g; carbohydrates 30g; fiber 0.3g; cholesterol 19mg; iron 0.9mg; sodium 140mg; calcium 116mg.
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