Keto Creamy Lemon Ice Cream
Indulge in the perfect balance of tangy and sweet with this **Keto Creamy Lemon Ice Cream**—a guilt-free dessert that's as refreshing as it is delicious. Made with luscious heavy cream, zesty lemon juice, and keto-friendly erythritol, this low-carb treat delivers a velvety texture and bright citrus flavor in every bite. The addition of egg yolks creates a silky custard base, ensuring an ultra-creamy consistency that's churned to perfection. With just a handful of simple ingredients and about 15 minutes of prep time, this homemade keto ice cream is a dream come true for anyone following a ketogenic or low-carb diet. Serve it as a light finish to a summer meal, or enjoy it straight from the freezer for a satisfying snack that won’t derail your macros.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Unsweetened almond milk
- 1 cup Erythritol
- 2 tablespoons Lemon zest
- 1 cup Lemon juice
- 1 teaspoon Vanilla extract
- 4 Egg yolks
- 0.25 teaspoon Salt
Instructions
In a medium saucepan, combine heavy cream, almond milk, and erythritol. Stir over medium heat until the erythritol is completely dissolved and the mixture begins to steam.
In a separate bowl, whisk the egg yolks until smooth. Gradually add a cup of the hot cream mixture to the yolks while whisking continuously to temper the eggs.
Slowly pour the tempered egg mixture back into the saucepan with the remaining cream mixture, whisking constantly.
Reduce heat to low and cook the mixture, stirring frequently, until it thickens slightly to coat the back of a spoon, about 10-12 minutes. Do not let it boil.
Remove the saucepan from heat and stir in the lemon zest, lemon juice, vanilla extract, and salt until well combined.
Strain the custard through a fine-mesh sieve into a clean bowl to remove the lemon zest bits and any cooked egg pieces.
Let the custard cool to room temperature, then cover and refrigerate until completely chilled, at least 4 hours or overnight.
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, usually about 20-25 minutes.
Transfer the churned ice cream to an airtight container and freeze for at least 2 hours or until firm before serving.
Enjoy your creamy, tangy keto lemon ice cream!
Nutrition Facts
Calories |
1936 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.7 g | 233% | |
| Saturated Fat | 102.8 g | 514% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1218 mg | 406% | |
| Sodium | 930 mg | 40% | |
| Total Carbohydrate | 267.2 g | 97% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 7.2 g | ||
| Protein | 13.3 g | 27% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 559 mg | 43% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 454 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
