Name: Lemon Curd Ice Cream
Prep time: 15 min
Cook time: 15 min
Total time: 330 min
Ingredients: 2 Cups Cream - heavy/whipping; 1 Cup Coconut Milk; 1/2 Cup Erythritol; 3 medium Egg Yolks; 1 Cup Lemon Curd (See my sugar free recipe); 1 Lemon (Juice & grated rind)

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Gluten Free Low 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 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.

I made this low carb 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.

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!

More low carb ice cream recipes

Butter Pecan Ice Cream

Key Lime Pie Ice Cream

Coconut Milk Ice Cream

Keto Pistachio Ice Cream

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Lemon Curd Ice Cream

A creamy low carb ice cream made with a swirl of sugar free lemon curd

4 from 1 vote

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Prep Time 15 mins

Cook Time 15 mins

Freezing time 5 hrs

Total Time 5 hrs 30 mins

Course Dessert, Ice Cream

Cuisine keto

Servings Servings

Calories 487 kcal

Ingredients

2 Cups Cream - heavy/whipping
1 Cup Coconut Milk
½ Cup Erythritol
3 medium Egg Yolks
1 Cup Lemon Curd See my sugar free recipe
1 Lemon Juice & grated rind

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 erythritol together.
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.