No-Churn Low Carb Lemon Ice Cream

4.6 stars, average of 112 ratings

No-Churn Low Carb Lemon Ice CreamPin recipeFollow us 124.7k

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)

Net carbs3.6 grams
Protein5.2 grams
Fat22.2 grams
Calories238 kcal

Calories from carbs 6%, protein 9%, fat 85%

Total carbs3.8 gramsFiber0.2 gramsSugars2.6 gramsSaturated fat13.2 gramsSodium67 mg(3% RDA)Magnesium9 mg(2% RDA)Potassium113 mg(6% EMR)

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.

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. 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

Ingredient nutritional breakdown (per serving, ~ 1 cup, 2 large scoops)

Net carbsProteinFatCalories
Eggs, free-range or organic
0.2 g4.2 g3.2 g48 kcal
Cream of tartar, raising agent
0 g0 g0 g0 kcal
Erythritol (natural low-carb sweetener)
0.7 g0 g0 g3 kcal
Cream, heavy whipping, pouring, full-fat (30-40% fat)
1.3 g1 g19 g183 kcal
Lemon juice, fresh
1.3 g0.1 g0 g4 kcal
Lemon zest (peel), fresh
0.1 g0 g0 g0 kcal
Total per serving, ~ 1 cup, 2 large scoops
3.6 g5.2 g22.2 g238 kcal
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Jo Harding
Creator of ModernFoodStories.com

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 (10)

I made mine yesterday and set in the freezer for a little over 4 hours. The top layer was definitely hard but the bottom was more like iced lemon whipped cream if that makes sense.
Could it be because I didn’t transfer to a loaf pan and left it on the glass bowl instead?

Reply

Hi Aril, I think you need to leave it in for longer. It definitely depends on the shape so if it's a round bowl, it will likely be soft in the middle. Or it could be the freezer. The only time this happened to me is when there was a layer of ice and needed defrosting. I hope this helps!

Reply

I made this.  Unfortunately it didn't set well.  It turned out more like a sherbert than a creamy ice cream.  What did I do wrong?  I whipped everything to stiff peaks and mixed it all together.  I've tried leaving it on the counter to thaw a bit before serving.  Taste is delicious, but texture leaves something to be desired.  

Reply

Could it be that the ingredients were not combined and the lemon juice was separated? Was it "icy"? I've made many variations of this recipe (even a lavender one!) and they always turned out great. The only time it was icy is when I used too much of water-based ingredients like raspberry puree. The creamiest I've made is definitely this one: No-Churn Keto Chocolate Ice Cream but that is because this recipe uses chocolate and makes it very creamy.

Reply

Is it dangerous to use the raw eggs?

Reply

Please see my note below the list of ingredients.

Reply

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

Reply

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!!

Reply

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

Reply

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! 😊

Reply