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.
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!
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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.
This is an easy lemon curd ice cream recipe with a few ingredients you can make any flavored keto ice cream with.
- 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.
Whisk the egg yolks and sweetener whilst the cream and coconut milk simmer in a pan.
Pour the heated cream mixture into the beaten egg mixture.
After cooking the custard on the stove, stir in the lemon curd to the ice cream base.
Pour the mixture into an ice cream machine and churn the lemon ice cream.
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.
MORE LOW CARB ICE CREAM RECIPES
Lemon Curd Ice Cream
- 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
- 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.
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?
Perhaps coconut cream?