No-Churn Keto Lemon Ice Cream

Name: No-Churn Keto Lemon Ice Cream
Prep time: 10 min
Total time: 10 min
Yield: 6 serving
Ingredients: 1 batch 5 Minute Lemon Curd; 8 ounces mascarpone cheese; 1 ½ cups heavy cream; ⅔ cup allulose confectioners; ¼ teaspoon xanthan gum

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Total Time
10 mins
Servings
6
Calories
401 kcal
Course
Dessert
Cuisine
American

No-Churn Keto Lemon Ice Cream

Iris Warren

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Creamy Keto Lemon Ice Cream is so sweet and refreshing. And this no-churn recipe couldn't be easier to make!

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Ingredients

Servings

1 batch 5 Minute Lemon Curd made with allulose
8 ounces mascarpone cheese room temperature
1 ½ cups heavy cream
⅔ cup allulose confectioners
¼ teaspoon xanthan gum

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Instructions

Make a batch of my 5 Minute Keto Lemon Curd, but instead of using Swerve confectioners, use allulose confectioners. The reason you want to do this, is that allulose is a key ingredient in preventing Keto ice cream from freezing rock hard.
Add all the ingredients, except for the xanthan gum to the bowl of a food processor and blend for a few minutes.
Sprinkle the xanthan gum over the top and continue blending until everything is well combined and smooth.
Pour the mixture into a freezer safe container and store in the freezer for at least a few hours or until it reaches your desired consistency.

Notes

If you can't find mascarpone cheese, you can substitute with cream cheese. Just be aware it will change the flavor a bit and will be slightly higher in carbs.
The allulose is really important in this recipe, it's part of what keeps the ice cream from freezing rock hard. If you absolutely must use another Keto friendly sweetener, try to use monk fruit/allulose blend.
Otherwise you can use Swerve confectioners, but you will need to leave the ice cream out at least 20 minutes before serving.