No-Churn Low Carb Lemon Ice Cream


Step 1Place your loaf pan in the freezer to chill. Separate the egg whites from the egg yolks.

Step 2Start whisking the egg whites and add the apple cider vinegar or cream of tartar. As the egg whites thicken, slowly add the powdered erythritol.

Step 3Whisk until the eg whites create stiff peaks.

Step 4In 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.

Step 5In a clean bowl, mix the egg yolks with the lemon juice and zest.

Step 6Slowly fold the whisked egg whites into the whipped cream.

Step 7Then add the egg yolk mixture and gently fold in using a spatula until well combined.

Step 8Place the mixture in a loaf pan or a freezer-friendly container and freeze for at least 2 hours (I froze mine for 4 hours).

Step 9If 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.

Step 10Optionally, serve with Low-Carb Ice Cream Sugar Cones!

Step 11Store it in freezer for up to 3 months.