Easy Lemon Ice Cream with Gingersnap Cookies

Name: Easy Lemon Ice Cream with Gingersnap Cookies
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 16 Gingersnap Cookies; 79 milliliters fresh lemon juice; 1 Tbsp grated lemon rind; 946 milliliters vanilla low-fat ice cream, softened

Easy Lemon Ice Cream with Gingersnap Cookies requires roughly 45 minutes from start to finish. This recipe serves 8. One serving contains 198 calories, 4g of protein, and 5g of fat. Summer will be even more special with this recipe. If you have gingersnap cookies, vanillan ice cream, lemon rind, and a few other ingredients on hand, you can make it.

Instructions

Combine ice cream, lemon rind, and lemon juice; cover and freeze until firm.

Ingredients you will need

Lemon Juice

Lemon Peel

Ice Cream

Serve with Gingersnap Cookies.

Ingredients you will need

Gingersnap Cookies

Ingredients

Servings:

Gingersnap Cookies 79milliliters

fresh lemon juice 1Tbsp

grated lemon rind 946milliliters

vanilla low-fat ice cream, softened

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are my top picks for Ice Cream. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.