Desserts & Cakes/ Gluten Free/ Low Carb

Lemon Curd Ice Cream

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 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 keeping it low in carbs and no sugar. Although I made this in my ice cream maker, I think that this would work as a no churn ice cream too. 

Lemon Curd Ice Cream

I made this lemon curd ice cream without any vodka and it worked fine with no ice crystals.   I normally put a shot of vodka in my ice cream (when making it, not as I am eating it, although that’s an idea) but I was out of vodka.  Yes, you at the back, stop clutching your pearls.  It does occasionally happen.  I wasn’t going to buy a large bottle just to make some ice cream.  However, now as I type this I realise that I have seen little miniature bottles for sale in my local shop.  Next time perhaps. 

Lemon Curd Ice Cream

Lemon Curd Ice Cream

The Chief Taster fell onto this like a hungry tiger on a wounded gazelle.  He declared it the creamiest ice cream I have made.  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!

Lemon Curd Ice Cream

Lemon Curd Ice Cream
Course: Dessert, Ice Cream
Servings: 8 Servings
  • 2 Cups (240g) Cream - heavy/whipping
  • 1 Cup (226g) Coconut Milk
  • 1/2 Cup Erythritol
  • 3 Egg Yolks
  • 1 1/2 Cups Lemon Curd See my sugar free recipe
  • 1 Lemon Juice & grated rind
  1. Pour the cream and coconut milk in a saucepan on a medium heat. Do not let it boil.

  2. As the cream is heating, whisk the eggs and erythritol together.

  3. Remove the cream from the heat and gently pour into the egg mixture. Whisk until combined.

  4. Add the lemon juice and rind and stir until combined.

  5. 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.   

  6. Remove from the heat and add the lemon curd. Stir thoroughly.

  7. Allow to cool or place in the fridge for faster cooling.

  8. Pour into the canister of an ice-cream maker and churn according to manufacturer’s directions.

Recipe Notes

Makes 8 Servings
Nutritional Info per serving – 565 Calories, 53g Fat, 16g Protein, 8g Net Carbs

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