Creamy Keto Lemon Ice Cream Recipe | Made With Heavy Cream

Creamy Keto Lemon Ice Cream Recipe | Made With Heavy Cream

When creating this refreshing keto lemon ice cream recipe, I wanted to keep it as simple as possible. I don’t believe that you have to overcomplicate recipes to make them taste amazing. In fact, this keto lemon ice cream recipe keeps it simple, containing just 5 ingredients!

This is one of my favorite summertime keto desserts for a picnic, a pool-side party, or a hot summer’s night treat. The fresh lemon juice used in this recipe makes this low-carb ice cream unbelievably refreshing. In addition, the egg yolks and whipping cream make this keto friendly ice cream extra rich and creamy.

So I recommend beating the heat this summer with a nice cold scoop of keto lemon ice cream. This recipe contains a total of 8 servings. Each serving contains roughly 367.40 calories, 37 grams of fat, and only 5 net carbohydrates. For more low-carb ice cream recipes like this one check out my article 7 keto ice cream recipes made with heavy cream!

Ingredients

  1. 5 egg yolks and 2 whole eggs
  2. 24 oz heavy whipping cream
  3. 1 cup Swerve Confectioners
  4. 3/4 cup lemon juice
  5. zest of one lemon

Directions

  1. First, place your ice cream churning bowl in the freezer overnight to ensure that it is properly chilled.
  2. Then whisk 5 egg yolks, 2 whole eggs, and 1 cup Swerve Confectioners (adding 1/4 cup at a time) in a sauce-pan. Whisk for two minutes.
  3. Next, add the remaining ingredients to the saucepan and place on the stovetop on low-medium heat stirring constantly.
  4. Continue to stir and bring mixture up to 160 degrees Fahrenheit to ensure safety.
  5. After that, take the mixture off of the stovetop and allow to cool down. Place in the fridge for a couple of hours until cool.
  6. Then, pour the mixture into your ice cream maker according to manufacturer’s instructions (usually about 25-40 minutes).
  7. By this time, your ice cream should have about the same consistency as soft-serve.
  8. Place in a freezer safe container for 4 or more hours.
  9. Last, enjoy some keto lemon ice cream!
keto lemon ice cream heavy cream
5 from 1 vote
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Creamy Keto Lemon Ice Cream

This keto lemon ice cream is the perfect treat for a hot summer day! It's made with real lemon juice and loaded with keto friendly fats! 

Course Dessert
Cuisine ketogenic, low-carb
Keyword keto lemon ice cream
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8

Ingredients

Ingredients

  • 5 egg yolks and 2 whole eggs
  • 24 oz heavy whipping cream
  • 1 cup Swerve Confectioners
  • 3/4 cup lemon juice
  • zest of one lemon

Instructions

Directions

  1. First, place your ice cream churning bowl in the freezer overnight to ensure that it is properly chilled.
  2. Then whisk 5 egg yolks, 2 whole eggs, and 1 cup Swerve Confectioners (adding 1/4 cup at a time) in a sauce-pan. Whisk for two minutes.
  3. Next, add the remaining ingredients to the saucepan and place on the stovetop on low-medium heat stirring constantly.
  4. Continue to stir and bring mixture up to 160 degrees Fahrenheit to ensure safety.
  5. After that, take the mixture off of the stovetop and allow to cool down. Place in the fridge for a couple of hours until cool.
  6. Then, pour the mixture into your ice cream maker according to manufacturer’s instructions (usually about 25-40 minutes).
  7. By this time, your ice cream should have the about the same consistency as soft-serve.
  8. Place in a freezer safe container for 4 or more hours.
  9. Last, enjoy some keto lemon ice cream!


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