Easy Lemon Ice Cream with Gingersnap Cookies

1 Review
ADD YOUR REVIEW
Yield
8 servings (serving size: 1/2 cup ice cream and 2 cookies)
September 1999
RECIPE BY Cooking Light

Ingredients

  • 4 cups vanilla low-fat ice cream, softened
  • 1 tablespoon grated lemon rind
  • 1/3 cup fresh lemon juice
  • 16 Gingersnap Cookies

Nutritional Information

  • Calories 184
  • Caloriesfromfat 31%
  • Fat 6.4g
  • Satfat 3.9g
  • Monofat 2g
  • Polyfat 0.3g
  • Protein 3.4g
  • Carbohydrate 30g
  • Fiber 0.3g
  • Cholesterol 19mg
  • Iron 0.9mg
  • Sodium 140mg
  • Calcium 116mg

How to Make It

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

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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.
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