Lemon Gingersnap Ice Cream is just the thing when you want a new, fun flavor of ice cream!
I think a lot about ice cream. I’m always trying to come up with unique flavor combinations that you might not see other places. One time I tried making Raspberry Mint Ice Cream. That was a mistake. But this Lemon Gingersnap Ice Cream is not a mistake, and I’m very happy about that!
When I make lemon-flavored ice cream, I do cheat a little and use a lemon pudding mix. This makes the texture like custard and also provides more lemon flavor than I could get by adding lemon juice alone.
I also used store-bought gingersnap cookies in this ice cream, although you could certainly make your own cookies and use those as well. This ice cream whips up SUPER fast. I had considered being super fancy and putting crystallized ginger in the ice cream, but it got as hard as a rock. So I just used some for decoration to make the pictures look pretty 🙂
Here’s how you make this simple ice cream:
Mix 1/3 cup of sugar with 1 cup of whole milk. Use a whisk and stir until all the sugar is dissolved. Then add your packet of instant lemon pudding mix and 1/4 cup lemon juice and stir that all in. Lastly, mix in 2 cups of heavy whipping cream and stir well. Then just pour it into your ice cream maker and follow the manufacturer’s directions. I recommend the Cuisinart ICE-21 1.5 Quart Frozen Yogurt-Ice Cream Maker.
Once your ice cream has reached soft-serve consistency (it should only take about 20 minutes), transfer it into an airtight container in layers, dropping broken gingersnaps on each layer. I don’t recommend adding the broken gingersnaps to the ice cream while it is churning, or you will get crumbs all over in your ice cream, which will ruin its consistency. We don’t want crumby ice cream 🙂
Freeze for several hours or overnight. Or just eat it right away. That way, your ice cream will be soft, but your cookies will be hard. Once you freeze the whole concoction, the ice cream will get hard and the cookies will get soft. There’s really no wrong way to eat this ice cream.
- 1/3 cup sugar
- 1 cup whole milk (do not use skim or 2% or your ice cream will be too hard and crumbly)
- 2 cups heavy whipping cream
- 1 (3.4 oz.) box instant lemon pudding
- 1/4 cup lemon juice
- 10-12 gingersnap cookies, broken into medium-sized pieces
- Mix sugar with milk in a large bowl with a wire whisk. Stir two or three minutes until sugar is dissolved.
- Add whipping cream, instant pudding mix, and lemon juice. Stir with a wire whisk until fully blended.
- Add to your ice cream maker and follow the manufacturer's directions.
- While the ice cream is churning, break your cookies into pieces.
- When the ice cream has reached soft-serve consistency, remove it from the ice cream maker, layering it into an airtight container. Drop broken cookie pieces on each layer.
- Freeze for several hours or overnight.