Thin, crispy ginger cookies are perfect for making mini ice cream sandwiches. Double the gingery flavor with the addition of sweet and spicy crystallized ginger in the frozen yogurt. It's hard to eat just one!

Source: EatingWell Magazine, May/June 2013


Recipe Summary test

1 hr 10 mins


Ingredient Checklist


Instructions Checklist
  • Mix frozen yogurt, ginger and lemon juice in a medium bowl. Spread 2 tablespoons of the mixture on 8 cookies, then top each with another cookie. Freeze in a single layer until firm, at least 1 1/2 hours. Individually wrap once frozen solid.



Make Ahead Tip: Individually wrap and keep in the freezer for up to 1 week.

Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

Nutrition Facts

70 calories; protein 1.6g; carbohydrates 13.4g; dietary fiber 0.2g; sugars 7.2g; fat 1.2g; saturated fat 0.4g; cholesterol 1.3mg; vitamin a iu 51IU; vitamin c 0.7mg; folate 13.1mcg; calcium 48.2mg; iron 0.7mg; magnesium 8.1mg; potassium 81.1mg; sodium 59.9mg; added sugar 5g.

1 other carbohydrate