Lemon Curd Keto Ice Cream

Dive into the zestful world of keto desserts with this Lemon Curd Keto Ice Cream, a lusciously creamy treat that marries the tangy goodness of lemon curd with the richness of a high-fat ice cream base, all while keeping it low-carb and guilt-free.

Course Desserts

Cuisine American

Keyword Homemade Keto Ice Cream, keto dessert, Lemon Curd Keto Ice Cream, Low Carb Ice Cream

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Calories 390kcal

Equipment

Medium saucepan
Mixing bowls
Whisk
Fine mesh sieve
Ice cream maker
Airtight container for freezing

Ingredients

For the Lemon Curd:

½ cup fresh lemon juice
1 tablespoon lemon zest
½ cup granulated erythritol
3 large eggs
4 tablespoons unsalted butter, cut into small pieces

For the Ice Cream Base:

2 cups heavy whipping cream
1 cup unsweetened almond milk
½ cup granulated erythritol
1 teaspoon vanilla extract
¼ teaspoon xanthan gum

Instructions

Begin with the lemon curd. In a medium saucepan, whisk together the lemon juice, lemon zest, and erythritol. Heat over medium flame until the erythritol dissolves completely.
In a separate bowl, beat the eggs. Gradually temper the eggs by adding a small amount of the warm lemon mixture, whisking constantly to prevent curdling.
Pour the tempered eggs back into the saucepan with the rest of the lemon mixture. Cook over low heat, stirring continuously until the mixture thickens and coats the back of a spoon, approximately 5 minutes.
Remove from heat and whisk in the butter pieces until fully incorporated. Strain the curd through a fine-mesh sieve into a bowl to remove any lumps. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Chill in the refrigerator.
For the ice cream base, combine the heavy whipping cream, almond milk, erythritol, and vanilla extract in a large mixing bowl. Whisk until well combined.
Sprinkle the xanthan gum over the mixture and whisk vigorously to prevent clumps. The mixture should slightly thicken.
Chill the ice cream base in the refrigerator for at least an hour.
Once chilled, pour the ice cream base into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
Swirl in the chilled lemon curd by hand, creating ribbons of curd throughout the ice cream.
Transfer the ice cream to an airtight container and freeze until firm, about 4 hours or overnight.

Notes

Ensure all ingredients are at room temperature when starting the lemon curd to prevent curdling.

For an even creamier texture, add 1 tablespoon of MCT oil to the ice cream base before churning.

The ice cream can be stored in the freezer for up to 1 month. Allow it to soften slightly at room temperature before serving for the best texture.

Nutrition