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

How to Make It

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

Ratings & Reviews

carolfitz's Review

carolfitz
May 31, 2009
This was super-easy. We used sugar free vanilla ice cream and ran it through the ice cream freezer after incorporating the rind & juice. Very fresh and light.