Low Carb Creamy Lemon Ice Cream
Indulge in the zesty delight of Low Carb Creamy Lemon Ice Cream, a guilt-free dessert that balances refreshing citrus flavor with a luxuriously smooth texture. Made with a blend of heavy cream and unsweetened almond milk, this keto-friendly treat is perfectly sweetened with powdered erythritol, keeping it low in carbs without compromising on taste. Freshly squeezed lemon juice and fragrant lemon zest add a burst of sunny brightness, while silky egg yolks create a rich, custard-like base. Whether you're following a low-carb lifestyle or simply craving something tangy and sweet, this no-sugar-added ice cream is the perfect way to cool down. Served straight from the churn or firmed up in the freezer for a scoopable consistency, every bite is a creamy, citrus-infused escape.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Almond milk (unsweetened)
- 3/4 cup Powdered erythritol sweetener
- 1/2 cup Lemon juice (freshly squeezed)
- 1 tablespoon Lemon zest
- 1 teaspoon Vanilla extract
- 4 large Egg yolks
- 1/4 teaspoon Salt
Instructions
In a medium-sized saucepan, combine the heavy cream, almond milk, and powdered erythritol. Place over medium heat and stir until the erythritol is completely dissolved and the mixture starts to steam; do not let it boil.
In a separate bowl, whisk the egg yolks until they are pale and well-combined.
Slowly add about a third of the hot cream mixture into the egg yolks, whisking constantly to temper the eggs without curdling them.
Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture, stirring constantly with a wooden spoon.
Continue to cook over medium-low heat, stirring until the mixture thickens enough to coat the back of the spoon. This should take about 5-7 minutes.
Remove the saucepan from the heat and stir in the lemon juice, lemon zest, vanilla extract, and salt. Mix well until evenly combined.
Strain the mixture through a fine-mesh sieve into a clean bowl to remove any coagulated bits. Let it cool to room temperature, stirring occasionally.
Cover the bowl with cling wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or overnight for best results.
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20 minutes or until the ice cream reaches the desired soft-serve consistency.
Transfer the churned ice cream to an airtight container and freeze for at least 2 hours before serving to allow it to firm up.
Scoop and serve, optionally garnishing with additional lemon zest or a few fresh mint leaves for color.
Nutrition Facts
Calories |
1905 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.8 g | 232% | |
| Saturated Fat | 102.6 g | 513% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1218 mg | 406% | |
| Sodium | 952 mg | 41% | |
| Total Carbohydrate | 191.6 g | 70% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 4.0 g | ||
| Protein | 12.4 g | 25% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 564 mg | 43% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 384 mg | 8% | |
*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.
