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Low Carb Lemon Ice Cream

Low CarbKetoGluten FreeSugar FreeLCHF

This tangy low carb lemon ice cream is the perfect dessert for the summer! Sugar free and keto friendly recipe.

Low Carb Lemon Ice Cream - a tangy keto and sugar free 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!

How to Make Low Carb Lemon Ice Cream

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!Low Carb Lemon Ice Cream - a tangy keto and sugar free recipe

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!Low Carb Lemon Ice Cream - a tangy keto and sugar free recipe

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 - a tangy keto and sugar free recipe

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Low Carb Lemon Ice Cream

Low Carb Lemon Ice Cream

Yield: 4 Servings
Prep Time: 10 minutes
Chilling and Freezing Time: 4 hours
Total Time: 4 hours 10 minutes

This tangy low carb lemon ice cream is the perfect dessert for the summer!

Ingredients

Instructions

  1. Add all ingredients to a food processor. Start with just ¼ cup of the syrup. Blend until mixed well.
  2. Test for sweetness, add more syrup if required and blend again. Add food coloring (if using), and blend for the final time.
  3. Transfer to a bowl and chill in the fridge for an hour.
  4. Transfer to an ice cream maker and follow the manufacturer's instructions.
  5. Place in the freezer. To serve, sprinkle the extra lemon zest over the ice cream, if desired.

Notes

5g net carbs per serving (quarter of whole recipe)

Nutrition Information
Yield 4 Serving Size Quarter of the recipe
Amount Per Serving Calories 205Total Fat 19gSaturated Fat 10gCholesterol 62mgSodium 203mgCarbohydrates 5gNet Carbohydrates 5gFiber 0gSugar 2gProtein 3g
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Sparky Lisa

Friday 5th of June 2020

I saw one of your readers comment the erythritol sweetener would be better. Not in ice cream. It makes it freeze too hard. Allulose is much better. For a creamer texture, can add a up to 1/4 cup of MCT oil. For less icy texture, add one tablespoon of vodka. I am going to try this recipe. Thanks.

Kaylene B.

Thursday 28th of March 2019

I have a Xylitol Sweetener Syrup. Do you think that would work in place of the Da Vinci's? Thank you.

Georgina

Thursday 28th of March 2019

Ooooh I've never tried that! Does it have a brand name? I can't see why you couldn't use it though, but I'm not certain whether you'd need the same quantity without knowing how sweet it was. I would suggest adding it in last and adjusting to your personal taste.

Emma

Friday 10th of August 2018

The nutritional values are missing the fat from the cream cheese. When I run the numbers, I get 208 kcal, 18.3 fat, 2.3 net carbs, & 4.2 protein

Georgina

Monday 13th of August 2018

Oh that's really strange - thanks for spotting that! I have now corrected it.

Mio

Saturday 24th of March 2018

I love the recipe, however erythritol or monk fruit would be a better substitute, as Splenda is an artificial sweetener and many people are allergic to it. The closer to real food that we can get, the better.

Alison

Monday 17th of April 2017

Sounds lovely!

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