Keto Creamy Lemon Ice Cream

Indulge in the refreshing, guilt-free decadence of Keto Creamy Lemon Ice Cream, a luscious low-carb treat that perfectly marries tangy citrus flavors with velvety smoothness. This homemade keto dessert combines rich heavy cream and unsweetened almond milk with the zesty brightness of fresh lemon juice and zest, all lightly sweetened with erythritol for a sugar-free delight. The custard base, thickened with egg yolks and infused with vanilla for a subtle depth, ensures a creamy texture that rivals traditional ice creams. Perfect for a summer treat or a year-round indulgence, this easy-to-make ice cream is churned to perfection and freezes beautifully. With just 15 minutes of prep time and no added sugars, this keto-friendly dessert will satisfy your sweet tooth while keeping you on track with your goals. Serve it solo, or pair it with fresh berries for an extra burst of flavor!

Nutriscore Rating: 55/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 8

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

Directions

Step 1

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.

Step 2

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.

Step 3

Slowly pour the tempered egg mixture back into the saucepan with the remaining cream mixture, whisking constantly.

Step 4

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.

Step 5

Remove the saucepan from heat and stir in the lemon zest, lemon juice, vanilla extract, and salt until well combined.

Step 6

Strain the custard through a fine-mesh sieve into a clean bowl to remove the lemon zest bits and any cooked egg pieces.

Step 7

Let the custard cool to room temperature, then cover and refrigerate until completely chilled, at least 4 hours or overnight.

Step 8

Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, usually about 20-25 minutes.

Step 9

Transfer the churned ice cream to an airtight container and freeze for at least 2 hours or until firm before serving.

Step 10

Enjoy your creamy, tangy keto lemon ice cream!

Nutrition Facts

Serving size	(1292.1g)

Amount per serving	% Daily Value*
Calories	1936.3

Total Fat 181.7g	0%
Saturated Fat 102.8g	0%
Polyunsaturated Fat 0.7g
Cholesterol 1218mg	0%
Sodium 929.6mg	0%
Total Carbohydrate 267.2g	0%
Dietary Fiber 3.2g	0%
Total Sugars 7.2g
Protein 13.3g	0%

Vitamin D 161.0IU	0%
Calcium 558.7mg	0%
Iron 2.8mg	0%
Potassium 453.6mg	0%

*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.

Source of Calories

Fat: 59.3%

Protein: 1.9%

Carbs: 38.8%