Creamy dreamy and tangy low carb lemon curd ice cream. This sweet keto dessert is perfect for all of your summer activities!
There’s no question that I get obsessed with certain foods from time to time. I like to say that it’s an occupational hazard of being a food blogger who really does dream about food all day. Like a catchy tune, sometimes a flavor or a food item will just get stuck on replay in my head, going around and around until I have to find a new way to use it. Lemon curd has been the tune I’m singing of late, ever since I made some for an Easter brunch with friends. It’s so sweet and tangy, and so…so…lemony, it just screams spring. But here in New England, we skipped over spring entirely and went straight into summer. So my head has also been playing the tune of ice cream and other frozen treats. It wasn’t much of a leap to combine the two and churn up some Lemon Curd Ice Cream.
I’d seen Lemon Curd Ice Cream before on other blogs and food sites, and it was pretty easy to figure out how it should be made. Lemon curd takes a lot of eggs as it is, so I knew it wouldn’t be necessary to add more to create a custard-based ice cream. I also really wanted the tang of the lemon curd to come through and not get swallowed up by the cream and the sweetener. I’ve seen some recipes that add a lot more sugar after adding the curd, which is plenty sweet in my opinion. But I kept my additional sweetener to a minimum, to allow for a tangy, creamy frozen treat.
This really is a perfect recipe for Safest Choice Eggs. If you’ve ever made lemon curd before, you know that it’s about getting the eggs and yolks to just the right temperature so that they are cooked through. But sometimes your curd begins to thicken before it reaches the required temperature and if you continue cooking it, you will end up with a curdled mess. But since Safest Choice Eggs are already pasteurized, you can disregard getting the eggs up to temperature and just remove the curd from the heat as it starts to thicken. And it will thicken up quickly and suddenly, so make sure you keep your eyes on it at all times!
- 3 large eggs
- 3 large egg yolks
- 1/3 cup Swerve Sweetener
- 1/4 cup freshly squeezed lemon juice
- 1 tbsp freshly grated lemon zest
- 6 tbsp butter cut into pieces
- 1 3/4 cup heavy whipping cream
- 1/4 cup powdered Swerve Sweetener
- Full recipe Lemon Curd chilled
- Whisk eggs, egg yolks and sweetener in a medium bowl to combine. Stir in lemon juice and lemon zest. Set bowl over saucepan of barely simmering water, making sure not to allow the bowl to touch the water.
- Whisk constantly until mixture thickens, about 7 to 10 minutes. It will thicken up very quickly all of a sudden so watch carefully!
- Remove from heat and add butter. Let stand 1 minute and then whisk until blended and smooth. Press plastic wrap directly onto surface of curd, covering completely. Chill completely in refrigerator, at least 3 hours.
- In a large bowl, whisk together whipping cream, powdered erythritol (or sugar) and lemon curd until well combined.
- Pour mixture into canister of an ice cream maker and churn according to manufacturer’s directions. Transfer ice cream to an airtight container and press plastic wrap flush to the surface to prevent freezer burn. Chill 1 hour.
Any leftover ice cream will freeze quite hard, but will soften nicely again if left at room temperature for 15 to 20 minutes
Diane says
Oh yum! I wonder if I could make this dairy free? I have added it to my "must try" to make allergy free list! Thanks for the great recipe!
Monet says
This looks just delicious. Like you, I also get obsessed with certain foods. And it is easy to see how this could become a new obsession! Thank you for sharing. I'm glad I visited your blog this morning. I hope you have a wonderful Wednesday!
Brian says
Well, i'm in love… it looks absolutely fantastic and creamy!
shruti says
love how refreshing it looks 🙂 lemons are my favorite
Diane says
oh my this looks delicious!!!
Russell says
Yummy! What a recipe!
stephday says
Love this ice cream! I am in love with lemony desserts and I especially love ice cream!
healthyfoodie says
Mmm, this looks so creamy! I can just taste this 🙂 Beautiful recipe.
shockinglydelicious says
Wowser! I love lemon curd, and this looks like a fabulous use for it!
Looking forward to meeting you at Camp Blogaway!
Kathy - Panini Happy says
Mmm…I love the sound of lemon ice cream right now! That looks so fabulously creamy.
jamielifesafeast says
Oh this is a great post! I love lemon everything and love making lemon curd but why did I never think to make ice cream with it? Stunning! And what a wonderful recipe. The ice cream looks perfect!
JillColonna says
Whenever I saw your title, Carolyn, I was a taker. I've never been a fan of lemon sorbet but THIS is definitely my kind of creamy heaven. Love your photos, as always!
Alison Lewis says
omg so pretty and lovely! Your recipes rock!
Renee says
Lemon curd ice cream? Oh my! This sounds absolutely wonderful. I LOVE lemon-y desserts and cannot wait to try this.
kita says
My step mom would love you forever if she saw this post. She is a lemon fanatic and lemon curd – in ice cream! omg.
Jen says
I do the same thing on occasion – right now I'm obsessed with everything key lime on the planet I think! And I lay in bed at night thinking of ways to use it and other flavors to pair it with!
Erin @ Dinners, Dish says
Great post Carolyn! Love the use of lemon curd, too bad I used all of my already 🙁
Kim@Feed Me, Seymour says
Lemon curd is my absolute favorite thing. Ice cream is my second! so this dessert is absolutely perfect for me! I can't wait to try it!
food_dreamer says
Wow, I don't know, but if you can manage it, please let me know. I'd love to hear about it!
torviewtoronto says
delicious looking ice cream
Liz says
Oh, gosh, Carolyn, this ice cream looks incredible! Lemon curd???? It's a must try flavor…now I just need a heat wave 🙂
Nancie McDermott says
Lovely post and what an idea: lemon curd into ice cream. I already adore it, not having even tried it yet. Sometimes we just KNOW!. Wonderful photographs. I thought ice cream was very difficult to photograph, but you make it look cool, bright, and lovely. Maybe you'll share some tips when we meet at Camp Blogaway!
Carrie Dickson says
How long do you think the lemon curd will keep? I’m making lemon curd cupcakes for a wedding this weekend and if I can make this a couple of days in advance, that is my preference. 160 paleo-esque cupcakes is a pretty huge undertaking. 🙂 Also, THANK YOU! You’re awesome.
Carolyn says
The lemon curd will keep for 3 or 4 days, I should think. I had some in a jar for about that length of time. I wouldn’t try to keep it too much longer, with the eggs in it!
Carrie Dickson says
This worked beautifully. I doubled the recipe and it worked super well. It actually saved the day!
Carolyn says
Glad to hear it!
Judith Robertson says
but need the carb count for the lemon curd ice cream please.
Jill says
Carolyn, I believe this just may be the most perfect thing ever!! This is going to be amazingly refreshing in the summer. I cannot wait to try this! We’re still in induction, so it’ll have to wait a while, but by that time, we will be super ready.
thank you!!!
Randi says
Has anyone ever subbed coconut cream or anything else non dairy for the whipping cream? I would love to try it dairy free.
Carolyn says
I haven’t tried that but I should give it a go! It might work.
Malainie says
The heat is on here in New Mexico, and I’m looking for cold recipes! I love lemon and this looks wonderful! I make my Hollandaise in a blender with hot, bubbling butter. Then, if it’s too thin, I put it in the microwave for 30 second increments at half power, stirring well with a fork after each time until it’s thickened to my liking. It remains smooth. I wonder if that would work for making this lemon curd? I think I’ll try it, since the ingredients are so similar to my Hollandaise sauce.
Peggie says
I had lemon/lavender sugar cookies quite a few years ago and the flavor was incredible and one that I remember so well. I HAVE to make this and add the lavender. Thanks for the recipe!
Veronica says
Would granulated splenda or stevie work in this recipe instead of erythritol?
Carolyn says
It should!
Leesa says
Holy crap Carolyn, I made the custard yesterday and I finished off the ice cream early this morning. I just took some out of the freezer and tried it for the first time and it is the most amazing ice cream I’ve ever had. I don’t have an ice cream churn so I actually just put it into little cups and put it in the freezer and it worked out just fine. Thank you so much for this recipe I’m going to be making it for everyone I know.
Carolyn says
So glad you liked it!
Kay says
I wonder if I used canned coconut milk to replace the heavy cream, if it would turn out. I suddenly have to avoid all dairy, but I certainly would enjoy some ice cream again………….
Annah Isenberg says
Do I need the stevia extract, or can I make it with only erythritol?
Carolyn says
You can do all erythritol.
Lisa says
I have made this several times now and love it. I had lines I needed to use and did line curd then used coconut milk for part of the cream and added shredded unsweetened coconut at the end. You know, you put the lime in the coconut! Delicious! Plus so many ways to use the curd. That alone is amazing. Thank you.
Amy says
This is maybe the most delicious low carb dessert I’ve ever had. Thank you so so much!
Becky says
Made this yesterday. OMG, soooooo delicious. Lemon is one of my favorite flavors. Thanks for the recipe!
Shelley says
This ice cream is AMAZING. My first try at low carb ice cream – well – any ice cream. It will be difficult for other recipes to live up to the creamy deliciousness of this. Thank you!
TK says
This looks so yummilicious! Would honey or agave work as a sugar substitute? For curd and/or ice cream recipes…
Carolyn says
I don’t use either of those but you could probably do a google search and get some good advice.
TK says
This was absolutely delicious!! I used organic honey and also added a raspberry swirl. My daughter and I tasted it after churning and could barely wait for it to freeze! Not to mention it made the kitchen smell yummy, as well. Thank you for a great recipe!
Jen says
Mmm, delicious. I used Meyer lemons. I did add a bit of lemon oil to the custard and a little vodka before freezing. I addd a tablespoon, and it is taking a bit to freeze, so hopefully that wasn’t too much. It tastes great though. I want to make some lemon shortbread cookies to add in.
Angela S. says
We tried this recipe, but the whole family commented that it was too much butter. 6 Tablespoons does seem like a lot. Would it be ok to omit butter? I’d like to try this again with some tweaks. The recipe did work great with granulated Stevia!
Carolyn says
Lemon curd doesn’t work without butter.
JV says
Hey Carolyn, I’ve made this several times now. Works like a charm. But every time I forget to measure how much 1 batch makes. Do you happen to remember off the top of your head? Thanks.
Carolyn says
No, I don’t know exactly.
Simon Hungerford says
How long does it take to harden?, My batch has been in the freezer a few hours and is Still liquid
Carolyn says
If you churned it properly, it should not be liquid when you put it in the freezer.
Simon Hungerford says
The Recipe says, 3 eggs and 3 egg yokes, is that 6 eggs but only 3 egg whites, or does it mean just only 3 eggs and separating the eggs and egg whits and then mixing them back together?