Easy Lemon Ice Cream with Gingersnap Cookies

1 Ratings
  • 5 0
  • 4 1
  • 3 0
  • 2 0
  • 1 0
Recipe by Cooking Light September 1999

Gallery

Recipe Summary

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

Ingredients

Directions

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

    Advertisement

Nutrition Facts

Per Serving:
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.
Advertisement
© Copyright 2022 MyRecipes. All rights reserved. Printed from https://www.myrecipes.com 05/26/2022