Desserts/ Gluten Free/ Low Carb

Lemon Curd Ice Cream

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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

4 from 1 vote
Print Pin Rate
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


  • 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.


Makes 8 Servings
Nutritional Info per serving – 565 Calories, 53g Fat, 16g Protein, 8g Net Carbs
Tried this recipe?Mention @Divalicious_Recipes or tag #divaliciousrecipes

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  • Reply
    Keto Blueberry Ice Cream - Divalicious Recipes
    June 2, 2019 at 8:07 pm

    […] Lemon Curd Ice Cream […]

  • Reply
    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?

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