Low Carb Creamy Lemon Ice Cream
Indulge in the luscious, tangy delight of Low Carb Creamy Lemon Ice Cream—a refreshing homemade treat that’s both keto-friendly and irresistibly decadent. This silky custard-based ice cream combines the richness of heavy cream with the lightness of unsweetened almond milk, sweetened naturally with powdered erythritol. Freshly squeezed lemon juice and vibrant lemon zest infuse every bite with a zesty citrus kick, while a hint of vanilla rounds out the flavor beautifully. Crafted with simple ingredients and a touch of artistry, this low-carb dessert is perfect for summertime indulgence or anytime you're craving a guilt-free sweet treat. Serve it plain or garnish with a touch of extra lemon zest or fresh mint for a truly stunning presentation!
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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
Directions
Step 1
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.
Step 2
In a separate bowl, whisk the egg yolks until they are pale and well-combined.
Step 3
Slowly add about a third of the hot cream mixture into the egg yolks, whisking constantly to temper the eggs without curdling them.
Step 4
Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture, stirring constantly with a wooden spoon.
Step 5
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.
Step 6
Remove the saucepan from the heat and stir in the lemon juice, lemon zest, vanilla extract, and salt. Mix well until evenly combined.
Step 7
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.
Step 8
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.
Step 9
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.
Step 10
Transfer the churned ice cream to an airtight container and freeze for at least 2 hours before serving to allow it to firm up.
Step 11
Scoop and serve, optionally garnishing with additional lemon zest or a few fresh mint leaves for color.
Nutrition Facts
| Serving size | (1095.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1904.7 |
| Total Fat 180.8g | 0% |
| Saturated Fat 102.6g | 0% |
| Cholesterol 1218mg | 0% |
| Sodium 952.0mg | 0% |
| Total Carbohydrate 191.6g | 0% |
| Dietary Fiber 2.5g | 0% |
| Total Sugars 4.0g | |
| Protein 12.4g | 0% |
| Vitamin D 173.2IU | 0% |
| Calcium 564.3mg | 0% |
| Iron 2.7mg | 0% |
| Potassium 383.8mg | 0% |
Source of Calories