This tangy low carb lemon ice cream is the perfect dessert for the summer! Sugar free and keto friendly recipe.
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Creamy, zesty, sweet and tangy – this ice cream is SO good! It is perfect for a hot summer's day, although it is so refreshing that you can enjoy it at any time of year!
To make the ice cream base, grate the zest of a lemon, then cut it in half and squeeze out the juice. I use a Microplane Zester – it is really easy to grate the zest of lemons or limes!
Add the zest and juice to a food processor along with room temperature cream cheese, unsweetened almond milk and a liquid sweetener like my homemade simple syrup or Da Vinci sugar free sweetening syrup. 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. You could also add a couple of drops (no more!) of yellow food coloring if you want to give it an extra lemony look!
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.
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Low Carb Lemon Ice Cream
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- 1 lemon - zest and juice
- 8 oz brick of cream cheese room temperature
- ½ cup unsweetened almond milk
- ¼ - ½ cup low carb simple syrup or Da Vinci Sugar free syrup
- 2 drops yellow food coloring optional
- Add all ingredients to a food processor. Start with just ¼ cup of the syrup. Blend until mixed well.
- Test for sweetness, add more syrup if required and blend again. Add food coloring (if using), and blend for the final time.
- Transfer to a bowl and chill in the fridge for an hour.
- Transfer to an ice cream maker and follow the manufacturer's instructions.
- Place in the freezer. To serve, sprinkle the extra lemon zest over the ice cream, if desired.