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Keto Lemon Curd Ice Cream

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Want a truly delicious and tangy low carb lemon ice cream? Look no further than this delicious Lemon Curd Ice Cream recipe. All the great lemon flavor without the carbs. Sugar-free and keto-friendly. 

Low Carb Lemon Curd Ice Cream in a bowl on a plaid napkin

This lemon ice cream recipe has been updated to be easier and better than ever! And I have a few tricks for keeping it soft and scoopable, even days later.

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 low carb Lemon Curd Ice Cream.

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Sugar-Free Lemon Ice Cream being scooped out of a white ceramic dish

I’ve seen lemon ice cream made with lemon curd 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.

Keto Lemon Ice Cream being scooped into a white bowl

How To Make Lemon Ice Cream

  1. This recipe now uses my updated low carb lemon curd. And I have to say, it’s all the better for it. The new lemon curd uses whole eggs, so you won’t have any lonely and unused egg whites hanging around.
  2. Be sure to cook your lemon curd in a glass or ceramic bowl. I find that metal bowls react a bit with the lemon juice to leave a funny metallic tang.
  3. 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. It will thicken up quickly and suddenly, so make sure you keep your eyes on it at all times!
  4. Let the curd cool in the fridge before mixing with the whipping cream. Cover it tightly with plastic wrap so it doesn’t develop a skin.
  5. Once your curd is nicely chilled, you just need to mix in the other ingredients and plop it into your ice cream maker!

Low Carb Lemon Ice Cream in a white bowl with lemon halves around it

Keeping Low Carb Ice Cream Soft

Okay guys, I have been messing around with ice cream lot this summer, trying to figure out the trick to keeping it soft. And I’ve found that my best trick is to use a combo of Swerve Sweetener and Bocha Sweet. Bocha Sweet is a sweetener derived from the kabocha squash, and it’s a pentose sweetener. Xylitol is also a pentose sweetener, so it appears to be similar to that although it’s not toxic to animals according to the website.

I would love to tell you that I am sold on Bocha Sweet as the perfect low carb sweetener. But I am not entirely. So far, it does not seem to affect my blood sugar that much and I have several diabetic readers who’ve recommended it to me and say it works for them. But for some people it can cause some severe stomach upset (at least according to the Amazon reviews!) and while I haven’t experienced that, I am reluctant to try it full strength. It’s also quite expensive – even more so than other low carb sweeteners.

It’s also not a perfect sugar replacement. I tried using it in some low carb meringues and they were a disaster! They never firmed up at all, staying sticky and gooey.

However, I am finding it useful in keeping keto ice cream scoopable and soft. I made one batch of vanilla with just Bocha Sweet and to be honest, it was almost TOO soft and slightly goopy. So then I tried a batch that was half Swerve and half Bocha Sweet and it was firmer but not rock hard. I am still playing with the ratios here but I think a 50/50 or even a 60/40 (in favour of the Bocha Sweet) seems to work well.

So for this keto lemon curd ice cream, I recommend one of two things. Either make your lemon curd with Bocha Sweet and then add some powdered Swerve when you add the whipping cream. Or vice versa: make your lemon curd with Swerve and then add Bocha Sweet as the additional sweetener. The first option will probably give you the softest results.

If you don’t have Bocha Sweet or prefer not to use it, your ice cream will freeze pretty hard but it will soften nicely with a few minutes on the counter. The added vodka can really help.

Lemon curd ice cream in an ice cream scoop with lemon halves and slices around it.

Want more delicious low carb lemon recipes?

Instant Pot Lemon Cheesecake

Keto Lemon Cream Pie

Low Carb Lemon Blueberry Cake

5 from 6 votes
Sugar-Free Lemon Ice Cream being scooped out of a white ceramic dish
Print
Low Carb Lemon Curd Ice Cream
Prep Time
35 mins
Cook Time
10 mins
Chill Time
4 hrs
Total Time
4 hrs 45 mins
 

Creamy, dreamy and tangy low carb lemon curd ice cream. This sweet keto dessert is perfect for all of your summer activities!

Course: Dessert
Cuisine: Dessert
Keyword: lemon ice cream, low carb lemon ice cream
Servings: 10
Calories: 308 kcal
Ingredients
Instructions

  1. In a large bowl, whisk together whipping cream, Bocha Sweet or powdered Swerve, and lemon curd until well combined. Whisk in the vodka, if using. 

  2. Pour mixture into canister of an ice cream maker and churn according to manufacturer’s directions. 

  3. Transfer to an airtight container and freeze until firm, 2 to 3 hours.

Recipe Notes

Any leftover ice cream will freeze quite hard, but will soften nicely again if left at room temperature for 15 to 20 minutes

Nutrition Facts
Low Carb Lemon Curd Ice Cream
Amount Per Serving (1 serving = about 1/2 cup)
Calories 308 Calories from Fat 266
% Daily Value*
Total Fat 29.55g 45%
Total Carbohydrates 2.47g 1%
Dietary Fiber 0.1g 0%
Sugars 1.79g
Protein 4.56g 9%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Comments

  1. 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!

    Reply

  2. 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!

    Reply

  9. Wowser! I love lemon curd, and this looks like a fabulous use for it!
    Looking forward to meeting you at Camp Blogaway!

    Reply

  11. 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!

    Reply

  12. 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!

    Reply

  16. 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!

    Reply

  21. Oh, gosh, Carolyn, this ice cream looks incredible! Lemon curd???? It's a must try flavor…now I just need a heat wave 🙂

    Reply

  22. 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!

    Reply

  23. 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.

    Reply

  25. 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!!!

    Reply

  26. Has anyone ever subbed coconut cream or anything else non dairy for the whipping cream? I would love to try it dairy free.

    Reply

  27. 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.

    Reply

  28. 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!

    Reply

  30. 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.

    Reply

  31. 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………….

    Reply

  33. 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.

    Reply

  36. 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!

    Reply

      • 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!

        Reply

  38. 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.

    Reply

  39. 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!

    Reply

  40. 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.

    Reply

  41. How long does it take to harden?, My batch has been in the freezer a few hours and is Still liquid

    Reply

  42. 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?

    Reply


  43. I had already whipped up a batch of keto lemon curd when I found this recipe plus I doubled it! So how much lemon curd does your recipe make, so I can add the correct amount to the ice cream?
    BTW, I love your recipes and recommend your blog to everyone who asks me about keto. I especially love that you use the less costly coconut flour a lot! I really like the texture it adds to almond flour heavy recipes.

    Reply


  44. I have an ice cream recipe book that uses Konjac Root powder (Glucomannan) to keep the ice cream soft. The ice cream
    doesn’t become “brick hard”.
    Your lemon curd ice cream sounds delicious.
    Thank you for all the wonderful recipes you have brought into my low carb lifestyle.

    Reply


  45. I’ve used ‘Just Like Sugar’ for 1/3 to half the sweetener and this will keep your ice cream soft. In fact, if you use too much it will stay like soft serve and never harden. Another trick I learned from the Keto Diet App website is to use 2-4 tablespoons of food grade vegetable Glycerine blended into the ice cream. This also keeps it scoopable, however too much will keep it like soft serve. I’ve never tried Vodka though and I don’t know what impact Glycerine might have on sensitive digestive systems. I’ve never found a carb count for it, for some reason it’s not listed anywhere that I can find.

    Reply


  46. How about adding some glycerine . I think you mentioned that some time ago. I have a bottle waiting in my pantry !

    Reply

    • You can certainly try that. My biggest issue with glycerin is that there is little to no info on the nutritional values so I am not sure what to tell my readers. Also I do find that it can spike my blood sugar and I didn’t find it all that useful in keeping the ice cream that soft unless I used a fair bit of it.

      Reply


  48. Wow!!! This ice cream was absolutely delicious!! I used Meyer lemons (which are sweeter than regular lemons) and added a little extra joice to the ice cream custard. I used xylitol for the lemon curd and for the ice cream custard. I gently heated 1/3 cup of the cream with the xylitol so that it would dissolve. I also used a little xantham gum to make it soft. This is one of the best ice creams I have ever had. Thanks!!

    Reply

  49. I made your lemon curd recipe few months ago. It had wonderful flavor however, the curd got lumpy and re-crystallized next day in the fridge. I used granulated erythritol and drops stevia extract which the recipe called for. I normally read all the comments before I start a new recipe but I didn’t see anyone had same issue. I really want to try this recipe but worry that will happen again. Do you or anyone had that happened to you/them? Thank you so much for sharing good recipes

    Reply

    • Okay I am really confused since my updated lemon curd, which I updated last spring, doesn’t take granulated erythritol and stevia.

      Reply

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