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    Home » Desserts

    Lemon Curd Ice Cream

    Published: Apr 13, 2017 · Updated: Mar 21, 2023 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

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    Gluten FreeLow Carb

    This lemon curd ice cream is deliciously soft and creamy.  If you like lemon curd and also can’t pass up a bowl of ice cream, this will be the perfect dessert for you.  Especially as it is low carb and sugar free.

    Have you ever wanted to just take a spoon to a jar of lemon curd (or perhaps you have) then this is as good as that! But in ice cream form!  It’s a bowl of the perfect summer. Made with my sugar free lemon curd which makes is low in carbs and sugar-free.

    lemon ice cream in a bowl

    The Chief Taster fell onto this like a hungry tiger on a wounded gazelle.  He declared it the creamiest ice cream I have made and loved the taste.  Unfortunately for me I had to go away for a couple of days and left the tub of lemon curd ice cream unattended in the freezer. Nothing was left by the time I got back.  I have only got myself to blame and it’s another excuse to make a batch of lemon curd again!

    This post may contain affiliate links. Please read my disclosure policy for more information.

    Jump to:
    • CARBS IN LEMON CURD ICE CREAM
    • INGREDIENTS
    • HOW TO MAKE KETO LEMON CURD ICE CREAM
    • STORAGE
    • MORE LOW CARB ICE CREAM RECIPES
    • Lemon Curd Ice Cream

    CARBS IN LEMON CURD ICE CREAM

    Traditional lemon curd ice cream is high in carbs due to the sugar content of the lemon curd and can range from 25-30 grams of carbohydrates. This sugar-free recipe has just 6 g net carbs per serving.

    INGREDIENTS

    This is an easy lemon curd ice cream recipe with a few ingredients you can make any flavored keto ice cream with.

    lemon curd ice cream ingredients
    • Cream - heavy whipping cream.
    • Coconut milk - canned/tinned, not from a carton.
    • Sweetener - we prefer to use allulose for our sugar free ice cream recipes as it does not crystalize. You can use other low carb sweeteners such as Swerve or monkfruit.
    • Egg yolks - we use room temperature egg yolks.
    • Lemon curd - we use our own lemon curd recipe.

    HOW TO MAKE KETO LEMON CURD ICE CREAM

    We use an ice cream maker for this lemon dessert recipe but you could make a no churn ice cream recipe but placing the mixture into an air tight container in the freezer and stir every hour until frozen.

    eggs and sweetener

    Whisk the egg yolks and sweetener whilst the cream and coconut milk simmer in a pan.

    custard to cream

    Pour the heated cream mixture into the beaten egg mixture.

    lemon curd to ice cream

    After cooking the custard on the stove, stir in the lemon curd to the ice cream base.

    ice cream in machine

    Pour the mixture into an ice cream machine and churn the lemon ice cream.

    STORAGE

    Freeze and keep the homemade lemon curd ice cream in an air tight container and it should last up to 3 months. You could store it in a chilled loaf pan, but cover the top with plastic wrap to avoid any freezer burn.

    sugar free lemon curd ice cream

    MORE LOW CARB ICE CREAM RECIPES

    Butter Pecan Ice Cream

    Key Lime Pie Ice Cream

    Coconut Milk Ice Cream

    Keto Pistachio Ice Cream

    Keto Chocolate Ice Cream

    Lemon Curd Ice Cream
    keto lemon curd ice cream

    Lemon Curd Ice Cream

    A creamy low carb ice cream made with a swirl of sugar free lemon curd
    4 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 15 minutes mins
    Freezing time 5 hours hrs
    Total Time 5 hours hrs 30 minutes mins
    Course Dessert, Ice Cream
    Cuisine Low Carb
    Servings 8 Servings
    Calories 487 kcal

    Ingredients
     
     

    • 2 Cups Cream - heavy/whipping
    • 1 Cup Coconut Milk
    • ½ Cup Allulose or other low carb sweetener
    • 3 medium Egg Yolks
    • 1 Cup Lemon Curd See my sugar free recipe
    • 1 Lemon Juice & lemon zest

    Instructions
     

    • Pour the cream and coconut milk in a saucepan on a medium heat. Do not let it boil.
    • As the cream is heating, whisk the eggs and allulose together in a large mixing bowl.
    • Remove the cream from the heat and gently pour into the egg mixture. Whisk until combined.
    • Add the lemon juice and rind and stir until combined.
    • Pour this mixture back into the saucepan on a medium heat and whisk for 5 to 10 minutes until the mixture starts to thicken slightly.   
    • Remove from the heat and add the lemon curd. Stir thoroughly.
    • Allow to cool or place in the fridge for faster cooling.
    • Pour into the canister of an ice-cream maker and churn according to manufacturer’s directions.

    Notes

    Makes 8 Servings
    The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
    Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

    Nutrition

    Serving: 1servingCalories: 487kcalCarbohydrates: 7gProtein: 13gFat: 50gFiber: 1g
    Have you tried this recipe? Leave a review or take a picture and share it on InstagramMention @Divalicious_Recipes or tag #divaliciousrecipes
    Wholesome Yum - Clean Keto Foods

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      Recipe Rating




    1. Rosemary

      July 10, 2018 at 11:51 am

      I would love to make this as I love lemon but I’m dairy intolerant so can’t have the cream. Any suggestions as to an alternative please?

      Reply
      • Angela Coleby

        July 10, 2018 at 12:13 pm

        Perhaps coconut cream?

        Reply

    Trackbacks

    1. Keto Blueberry Ice Cream - Divalicious Recipes says:
      June 2, 2019 at 8:07 pm

      […] Lemon Curd Ice Cream […]

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    Hi, I'm Angela ! I'm the creator behind all the tasty low carb & gluten free recipes at Divalicious Recipes. I live in sunny St Lucia with the Chief Taster and my dogs & cats.

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