No-Churn Low Carb Lemon Ice Cream

4.5 stars, average of 60 ratings

No-Churn Low Carb Lemon Ice CreamPin recipeFollow us 85.5k

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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Hands-on Overall

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

3.6 grams 0.2 grams 5.2 grams 22.2 grams 13.2 grams 238 calories
Total Carbs3.8grams
Net Carbs3.6grams
of which Saturated13.2grams
Magnesium9mg (2% RDA)
Potassium113mg (6% EMR)

Macronutrient ratio: Calories from carbs (6%), protein (9%), fat (85%)

Ingredients (makes 6 servings)

Note: 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 soft ice-cream:

This keto recipe produces the most delicious soft, creamy ice cream without the need of an ice-cream maker. 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 tbsp. 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.
  • You can try putting 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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  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. No-Churn Low Carb Lemon Ice Cream
  3. Whisk until the eg whites create stiff peaks. No-Churn Low Carb Lemon Ice Cream
  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. No-Churn Low Carb Lemon Ice Cream
  5. In a clean bowl, mix the egg yolks with the lemon juice and zest. No-Churn Low Carb Lemon Ice Cream
  6. Slowly fold the whisked egg whites into the whipped cream. No-Churn Low Carb Lemon Ice Cream
  7. Then add the egg yolk mixture and gently fold in using a spatula until well combined. No-Churn Low Carb Lemon Ice Cream
  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). No-Churn Low Carb Lemon Ice Cream
  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. No-Churn Low Carb Lemon Ice Cream
  10. Optionally, serve with Low-Carb Ice Cream Sugar Cones! No-Churn Low Carb Lemon Ice Cream
  11. Store it in freezer for up to 3 months. No-Churn Low Carb Lemon Ice Cream
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Jo Harding
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Jo Harding

Food is one of life’s most powerful medicines. I’m a true testament that once you find the right approach for you, you can overcome poor health through the healing power of food.

I believe the secret to radiant health starts and ends with a healthy gut so my recipes are all grain, gluten and refined sugar free. Most are also dairy-free.

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Comments (6)

Is it dangerous to use the raw eggs?


Please see my note below the list of ingredients.


I can't wait to make this! Do your have a chocolate version?


This ice cream is sooo good!! I haven't tried the lemon version (yet!) but I've been making your vanilla ice cream ever since I found it. Thank you for sharing yet another amazing recipe!!


Looks good but can you make this in icream maker? As have one and would like to use it if possible!


Hi Lynn, if you do want to use an ice cream maker, then I'd completely change the recipe - avoid the whipped egg whites and use pouring (instead of whipped) cream. The only reason I whipped the egg whipped and cream was to keep the ice cream fluffy when I don't use an ice cream maker. You can find a few examples here: Keto Eggnog Ice-Cream
Super Creamy Keto Chocolate Ice-Cream
I hope you like it! 😊