Lemon Ice Cream Recipe: A Healthy Frozen Dessert with Raspberries & Ginger
This homemade lemon ice cream recipe is creamy and delicious. Top it with raspberries and graham cracker crumbs for a healthy frozen dessert!
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Why You’ll Love This Lemon Ice Cream Recipe
Sweet Childhood Memories…
When summer hits, one of my favorite childhood memories is eating a big ol’ slice of my mom’s pink lemonade pie. Her go-to summertime dessert was made with four ingredients: Gingersnaps, melted butter, vanilla ice cream, and one can of frozen pink lemonade.
My recipe is a modern, healthier twist combining tangy homemade lemon ice cream, fiber-rich raspberries, and a light ginger pecan topping. I promise you, it’s just as delicious!
Ingredients
How to Make This Lemon Ice Cream Recipe
- Prepare the Ice Cream: If making from scratch, churn your lemon ice cream using almond milk and half-and-half. Alternatively, mix store-bought vanilla ice cream with fresh lemon juice for a quick fix.
- Make the Cookie Crumble: Crush gluten-free ginger cookies and mix with chopped pecans to create the crumble topping.
- Assemble the Dessert: Scoop the lemon ice cream into individual serving bowls, sprinkle generously with the ginger cookie crumble, and top with fresh raspberries.
Find the measurements and full instructions in the recipe card below!
Lemon Ice Cream Recipe (Healthy Frozen Dessert Sundae)
Ingredients
Lemon Ice Cream
- 1 tablespoon freshly grated lemon zest
- 1/2 cup fresh lemon juice , approximately 3 lemons
- 3/4 cup sugar
- 3 large eggs
- 1 cup almond milk
- 1 cup half-and-half
- 1/2 teaspoon vanilla
Cookie “Crust”
- 1 cup gluten gree ginger cookies, finely ground
- 1 cup pecans or nuts of choice, toasted and finely ground
Lemonade Pie
- Lemonade Ice Cream
- 2 packages fresh raspberries
- Cookie Crust
Instructions
Make the Ice Cream
- Whisk together lemon zest, lemon juice, sugar, and eggs in a saucepan. Whisk in almond milk and half-and-half, and cook the mixture over moderately high heat, whisking constantly, until it just comes to a simmer.
- Strain the custard in to a bowl, cover with plastic wrap, and chill until cold. Next, whisk in the remaining almond milk and half-and-half and freeze the mixture in your ice cream maker according to manufacturer's instructions.
Make the Cookie Crust
- Preheat oven to 450 degrees. Put pecans on baking sheet and toast for approximately 5 minutes. Meanwhile, grind cookies in a food processor until finely ground. Remove to a mixing bowl. Next, process toasted pecans until finely ground, and add to cookie crumbs. Stir together with a fork until well mixed.
Assemble the Lemonade Pie
- Use small dessert bowls, custard cups, or ramekins to assemble the dessert. Place 1/8 cup of cookie/nut mixture at the bottom of each bowl. Top with one {or more!} scoops of lemon ice cream , another 1/8 cup of cookie/nut mixture and fresh raspberries.
Notes
Time Saving Tip!
Don’t have time to make the ice cream? Buy pre-made lemon ice cream or buy vanilla ice cream and blend it with lemon juice. It will be delicious too!Nutrition
More Healthy Frozen Dessert Recipes You’ll Love!
Let’s Chat! What’s your favorite summer childhood memory? Did you grow up eating pink lemonade pie? What’s your favorite healthy frozen dessert?
Did you make this recipe?
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