No-Churn Low Carb Lemon Ice Cream

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Calling all lemon lovers, this one’s for you.

This keto no-churn lemon ice cream is based on Martina’s popular No- Churn Vanilla Ice Cream recipe. It’s so creamy and loaded with lemon juice and zest. I used zest of just one lemon for a slightly milder citrus flavour but if you love lemon, feel free to add one or two. Nothing is more refreshing for summer than this.

If you leave it in the freezer for longer than 4 hours it will set hard, either add glycerine to prevent it crystallising or remove from the freezer when ready to eat and allow to thaw slowly in the fridge.

Sweetened with erythritol rather than sugar it won’t spike your blood sugar levels like other lemon ice creams and at just 3.6 g net carbs per serving, it’s a keto classic you will make time and time again.

I hope you enjoy it!

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Using Raw Eggs?

If a recipe calls for raw eggs and you are concerned about the potential risk of Salmonella, you can make it safe by using pasteurized eggs. To pasteurize eggs at home, simply pour enough water in a saucepan to cover the eggs. Heat to about 60 °C/ 140 °F. Using a spoon, slowly place the eggs into the saucepan. Keep the eggs in the water for about 3 minutes. This should be enough to pasteurize the eggs and kill any potential bacteria. Let the eggs cool down before using in any recipe, or store in the fridge for 6-8 weeks.

Tips for Super Soft Ice Cream

This recipe produces soft and creamy ice-cream. However, once left in the freezer for more than 4 hours, it will get hard. Below are some tips to help you keep it soft:

• Vodka or other similar alcoholic drink - about ¹/₄ cup. Vodka is best as it's neutral and leaves no aftertaste.
• Vegetable glycerin - 1-2 tablespoons. This ingredient will prevent crystallisation. It has a minimum effect on blood sugar but I personally count all the carbs in it because it has more calories than sugar.
• MCT oil - about ¹/₄ cup. I use it in other ice-cream recipes but I'm not sure how that would work in this one. It may "deflate" the fluffy texture.
• Also, put the ice-cream in single-serving containers so you don't have to wait for too long until it softens when taken out of the freezer.

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Hands-on 10 minutes Overall 3-4 hours

Nutritional values (per serving, ~ 1 cup, 2 large scoops)

Ingredients (makes 6 servings)

• 4 large eggs, separated
• ¹/₄ tsp cream of tartar or apple cider vinegar
• ¹/₂ cup powdered Erythritol or Swerve (80 g/ 2.8 oz)
• 1 ¹/₄ cups heavy whipping cream or coconut cream (300 ml)
• juice of 2 lemons (about ¹/₂ cup)
• zest of 1 organic lemon

Instructions

1. Place your loaf pan in the freezer to chill. Separate the egg whites from the egg yolks.
2. Start whisking the egg whites and add the apple cider vinegar or cream of tartar. As the egg whites thicken, slowly add the powdered erythritol.
3. Whisk until the eg whites create stiff peaks.
4. In another bowl, whisk the cream until thick and you have stiff peaks. Make sure you don’t over whip it though (the cream would split). If you prefer diary free, you can use whipped coconut milk.
5. In a clean bowl, mix the egg yolks with the lemon juice and zest.
6. Slowly fold the whisked egg whites into the whipped cream.
7. Then add the egg yolk mixture and gently fold in using a spatula until well combined.
8. Place the mixture in a loaf pan or a freezer-friendly container and freeze for at least 2 hours (I froze mine for 4 hours).
9. If the ice cream is too hard (if frozen overnight), either leave it in the fridge for 30-45 minutes, or on the kitchen counter for 10-15 minutes before serving.
10. Optionally, serve with Low-Carb Ice Cream Sugar Cones!
11. Store it in freezer for up to 3 months.

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