Lemon Ice Cream – Lemon Lover’s Delight!

Intensely flavored and rich, Lemon Ice Cream & Gingersnaps, are a simple and perfect summer dessert. No ice cream maker required. Just pour the 5 ingredients in a bowl and freeze. All summer treats should be this easy! Remember to Like, Comment and Share.

Lemon Ice Cream & Gingersnaps

Easy & Fun Treat

As I mentioned in 2 related posts, we recently enjoyed a great weekend and several delightful meals at our friends cabin. My Lemon Ice Cream & Gingersnaps, turned out to be just the right finish to a great brunch served by our host Tracey. It may sound impossible to bring ice cream to someone’s cabin, several hours away. But here’s the great news. All I had to do was make the cookies and then zest and juice a few lemons in advance. Once I arrived at the cabin, I combined the juice, zest and 3 other ingredients and popped it in the freezer over night. No stirring or ice cream maker needed!

The next day, I dished up this intense, rich, refreshing summer treat. Just a small portion is all you need, because you’re essentially eating sweetened, lemon-flavored, frozen whip cream. Indulgent – yes! Delicious – Yes indeed! The gingery, spice filled cookies are the perfect counter balance for this ice cream.

Why Make Lemon Ice Cream?

There are so many great options when it comes to buying ice cream. Why make your own? I make this lemon ice cream because I can’t find any! Lemon sorbet no problem. Lemon ice cream, nowhere to be found. Haagen Dazs used to make a lemon ice cream under their 5 Simple Ingredients product line, but it no longer appears to be available. Interesting factoid – this Lemon Ice Cream also has exactly 5 ingredients. I guess great minds think alike!

Helpful Hint on Timing

The gingersnap cookie dough needs to be frozen overnight, before it’s sliced and baked. I recommend making and freezing the ice cream and the cookie dough on the same night. Then you can slice and bake your cookies the next day, and will be all set to serve this delicious dessert.

Here’s another fun picture of the crew from our most enjoyable weekend on the island.

Lemon Ice Cream & Gingersnaps

Intensely flavored, rich lemon ice cream which is perfect served with these crisp gingersnaps

3.50 from 2 votes

Print Pin Rate

Course: Dessert

Keyword: Cookies, Dessert, Easy, Gingersnaps, Ice Cream, Lemon

Prep Time: 10 minutes minutes

Freeze Time: 8 hours hours

Total Time: 8 hours hours 10 minutes minutes

Servings: 4 ice cream servings

Ingredients

Lemon Ice Cream

• 1 cup sugar
• 1 pint whipping cream
• 2 teaspoons lemon zest helpful hint – zest your lemons before you juice them!
• 6 tablespoon fresh lemon juice
• 1/2 teaspoon table salt scant (scant means slightly less than)

Gingersnaps

• 1 1/4 cup flour
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 2 tablespoons molasses
• 1 tablespoon brewed dark coffee at room temperature
• 1/2 cup sugar
• 6 tablespoons butter softened
• 2 tablespoons finely chopped crystallized ginger
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 2 tablespoons sugar I used coarse Turbinado sugar, but regular sugar works fine too
• parchment paper

Instructions

Lemon Ice Cream

• Combine all ingredients in a small to medium sized bowl. Stir until sugar dissolves. Cover and freeze overnight. Let stand for a few minutes to soften, before serving. Makes about 6 1/3 cup servings.

Gingersnaps

• Combine flour, baking soda and salt in small bowl; set aside
• Combine molasses and coffee in small bowl; set aside.
• Beat 1/2 cup sugar and butter until light and fluffy. Add ginger, cinnamon and cloves; beat well. Add flour mixture and molasses mixture; beat at low speed until well blended.
• Gently press dough into ball; wrap in plastic wrap and freeze for 15 minutes. Shape dough into 7 inch log; flatten to 1 inch thickness. Wrap in plastic and freeze 8 hours or overnight.
• Preheat oven to 350 degrees. Place dough on counter for 5 minutes. Cover baking sheets with parchment paper. Cut dough into 1/8 inch thick slices. Place on pan 1/2 inch apart and sprinkle with 2 tablespoons (or more) sugar. Bake for 10 minutes (cookies with be slightly soft in the center, but will harden as they cool.) Cool on sheets for a few minutes, then remove from pans and cool completely on wire rack. Makes about 40 cookies.

Notes

Makes about 40 cookies.