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Creamy, zesty, sweet and tangy – this ice cream is SO good!
Zest a lemon and then squeeze out the juice.
Add the zest and juice to a food processor along with room temperature cream cheese, almond milk and Da Vinci liquid sweetener. Blend until smooth.
Do a quick taste test for sweetness – you may prefer it a little sweeter, if so you can add more of the syrup, then blend again.
Pour it into a bowl and leave in the fridge for an hour. Then pour the mixture into an ice cream maker – I love my Cuisinart!
Once the ice cream has churned, transfer it to a container and freeze. Sprinkle with extra lemon zest if desired.
Low Carb Lemon Ice Cream #lowcarb #sugarfree Click To Tweet