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Lemon Gingersnap Ice Cream
Author: Melissa Howell
  • 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
  1. Mix sugar with milk in a large bowl with a wire whisk. Stir two or three minutes until sugar is dissolved.
  2. Add whipping cream, instant pudding mix, and lemon juice. Stir with a wire whisk until fully blended.
  3. Add to your ice cream maker and follow the manufacturer's directions.
  4. While the ice cream is churning, break your cookies into pieces.
  5. 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.
  6. Freeze for several hours or overnight.