This refreshing Keto Lemon Ice Cream is a perfect treat for hot summer days. With a zesty lemon flavor and a creamy texture, this low-carb dessert satisfies your sweet cravings without derailing your ketogenic diet.
This recipe is straightforward and utilizes simple ingredients to create a delightful frozen dessert that is both satisfying and guilt-free.
Low-Carb Lemon Ice Cream
This Keto Lemon Ice Cream is made with fresh lemon juice, heavy cream, and a sugar substitute, ensuring it’s low in carbohydrates while still delivering a rich creamy texture. The recipe takes about 15 minutes to prepare and requires freezing time, making it ideal for a sunny day dessert.
Ingredients
- 1 cup heavy cream
- 1 cup unsweetened almond milk
- 3/4 cup powdered erythritol or preferred sugar substitute
- 1/2 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Mix the Ingredients: In a mixing bowl, combine heavy cream, almond milk, powdered erythritol, fresh lemon juice, lemon zest, vanilla extract, and salt. Whisk until well combined.
- Chill the Mixture: Cover the bowl and refrigerate the mixture for at least 30 minutes to chill thoroughly.
- Churn the Ice Cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Freeze: Transfer the ice cream to a lidded container and freeze for at least 2-4 hours to achieve a firmer texture.
- Serve: Once frozen, scoop the ice cream into bowls and enjoy on a hot summer day.
Cook and Prep Times
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Freezing Time: 2-4 hours
- Total Time: 2 hours 45 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 170kcal
- Fat: 16g
- Protein: 1g
- Carbohydrates: 3g
