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All Day I Dream About Food

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July 30, 2018

Keto Lemon Curd Ice Cream

This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

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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.

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 14 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
  • 1 1/2 cup heavy whipping cream
  • 1/3 cup Bocha Sweet or powdered Swerve Sweetener
  • Full recipe Lemon Curd chilled
  • 2 tbsp vodka optional (helps decrease iciness)
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*
Fat 29.55g45%
Carbohydrates 2.47g1%
Fiber 0.1g0%
Sugar 1.79g2%
Protein 4.56g9%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Filed Under: Frozen Desserts, Gluten Free, Low Carb Tagged With: eggs, ice cream, lemon, lemon curd

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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.

Reader Interactions

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Comments

  1. Diane says

    April 25, 2012 at 12:22 pm

    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. Monet says

    April 25, 2012 at 1:38 pm

    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
  3. Brian says

    April 25, 2012 at 2:31 pm

    Well, i'm in love… it looks absolutely fantastic and creamy!

    Reply
  4. shruti says

    April 25, 2012 at 4:04 pm

    love how refreshing it looks 🙂 lemons are my favorite

    Reply
  5. Diane says

    April 25, 2012 at 6:25 pm

    oh my this looks delicious!!!

    Reply
  6. Russell says

    April 25, 2012 at 9:11 pm

    Yummy! What a recipe!

    Reply
  7. stephday says

    April 26, 2012 at 1:20 am

    Love this ice cream! I am in love with lemony desserts and I especially love ice cream!

    Reply
  8. healthyfoodie says

    April 26, 2012 at 2:17 am

    Mmm, this looks so creamy! I can just taste this 🙂 Beautiful recipe.

    Reply
  9. shockinglydelicious says

    April 26, 2012 at 3:22 am

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

    Reply
  10. Kathy - Panini Happy says

    April 26, 2012 at 5:42 am

    Mmm…I love the sound of lemon ice cream right now! That looks so fabulously creamy.

    Reply
  11. jamielifesafeast says

    April 26, 2012 at 9:05 am

    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. JillColonna says

    April 26, 2012 at 10:01 am

    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
  13. Alison Lewis says

    April 26, 2012 at 3:02 pm

    omg so pretty and lovely! Your recipes rock!

    Reply
  14. Renee says

    April 26, 2012 at 4:08 pm

    Lemon curd ice cream? Oh my! This sounds absolutely wonderful. I LOVE lemon-y desserts and cannot wait to try this.

    Reply
  15. kita says

    April 26, 2012 at 5:46 pm

    My step mom would love you forever if she saw this post. She is a lemon fanatic and lemon curd – in ice cream! omg.

    Reply
  16. Jen says

    April 26, 2012 at 6:07 pm

    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
  17. Erin @ Dinners, Dish says

    April 26, 2012 at 6:53 pm

    Great post Carolyn! Love the use of lemon curd, too bad I used all of my already 🙁

    Reply
  18. [email protected] Me, Seymour says

    April 27, 2012 at 1:12 am

    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!

    Reply
  19. food_dreamer says

    April 27, 2012 at 9:27 am

    Wow, I don't know, but if you can manage it, please let me know.  I'd love to hear about it!

    Reply
  20. torviewtoronto says

    April 29, 2012 at 2:34 pm

    delicious looking ice cream

    Reply
  21. Liz says

    April 29, 2012 at 8:29 pm

    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. Nancie McDermott says

    April 29, 2012 at 11:28 pm

    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. Carrie Dickson says

    June 18, 2012 at 8:22 pm

    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
    • Carolyn says

      June 19, 2012 at 6:12 am

      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!

      Reply
      • Carrie Dickson says

        June 25, 2012 at 11:35 pm

        This worked beautifully. I doubled the recipe and it worked super well. It actually saved the day!

        Reply
        • Carolyn says

          June 26, 2012 at 6:03 am

          Glad to hear it!

          Reply
  24. Judith Robertson says

    January 15, 2013 at 9:49 pm

    but need the carb count for the lemon curd ice cream please.

    Reply
  25. Jill says

    February 25, 2014 at 4:07 pm

    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. Randi says

    April 27, 2014 at 7:31 pm

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

    Reply
    • Carolyn says

      April 28, 2014 at 5:32 am

      I haven’t tried that but I should give it a go! It might work.

      Reply
  27. Malainie says

    June 1, 2015 at 1:23 pm

    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
    • Meloney says

      April 2, 2019 at 11:23 pm

      Did you do it?

      Reply
  28. Peggie says

    June 15, 2015 at 3:57 pm

    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
  29. Veronica says

    February 25, 2016 at 6:00 pm

    Would granulated splenda or stevie work in this recipe instead of erythritol?

    Reply
    • Carolyn says

      February 25, 2016 at 6:33 pm

      It should!

      Reply
  30. Leesa says

    May 13, 2016 at 4:47 pm

    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
    • Carolyn says

      May 13, 2016 at 9:03 pm

      So glad you liked it!

      Reply
  31. Kay says

    July 17, 2016 at 8:40 am

    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
  32. Annah Isenberg says

    August 30, 2016 at 10:26 am

    Do I need the stevia extract, or can I make it with only erythritol?

    Reply
    • Carolyn says

      August 30, 2016 at 11:04 am

      You can do all erythritol.

      Reply
  33. Lisa says

    July 16, 2017 at 2:34 pm

    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
  34. Amy says

    July 20, 2017 at 6:29 pm

    This is maybe the most delicious low carb dessert I’ve ever had. Thank you so so much!

    Reply
  35. Becky says

    September 28, 2017 at 1:39 pm

    Made this yesterday. OMG, soooooo delicious. Lemon is one of my favorite flavors. Thanks for the recipe!

    Reply
  36. Shelley says

    December 29, 2017 at 8:14 pm

    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
  37. TK says

    January 15, 2018 at 2:36 am

    This looks so yummilicious! Would honey or agave work as a sugar substitute? For curd and/or ice cream recipes…

    Reply
    • Carolyn says

      January 15, 2018 at 9:27 am

      I don’t use either of those but you could probably do a google search and get some good advice.

      Reply
      • TK says

        April 27, 2018 at 11:01 am

        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. Jen says

    February 10, 2018 at 11:18 am

    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. Angela S. says

    April 15, 2018 at 7:57 pm

    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
    • Carolyn says

      April 16, 2018 at 8:29 am

      Lemon curd doesn’t work without butter.

      Reply
  40. JV says

    April 22, 2018 at 6:11 pm

    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
    • Carolyn says

      April 22, 2018 at 10:06 pm

      No, I don’t know exactly.

      Reply
  41. Simon Hungerford says

    April 30, 2018 at 6:38 am

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

    Reply
    • Carolyn says

      April 30, 2018 at 7:50 am

      If you churned it properly, it should not be liquid when you put it in the freezer.

      Reply
  42. Simon Hungerford says

    April 30, 2018 at 9:20 pm

    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. Stacia says

    July 9, 2018 at 9:26 am

    5 stars
    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
    • Carolyn says

      July 9, 2018 at 11:38 am

      It makes about 1 1/2 cups

      Reply
  44. Phoebe Perryman says

    July 31, 2018 at 8:05 am

    5 stars
    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. Lisa says

    July 31, 2018 at 9:32 am

    5 stars
    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
    • Jeff L says

      November 7, 2020 at 5:29 am

      Using this amount of Glycerine will add 30-60 grams of carbohydrates to the entire batch. If you can stick to the 10 servings per batch listed above, then this is not so bad. I like my ice cream, so… I should probably keep looking for another softening agent.

      https://ketodietapp.com/data/ingredient/690

      Reply
  46. Unterderlaterne says

    July 31, 2018 at 2:57 pm

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

    Reply
    • Carolyn says

      July 31, 2018 at 5:05 pm

      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
  47. Roo says

    August 12, 2018 at 11:52 pm

    5 stars
    That was absolutely delicious! Thank you for another hit recipe! You’re amazing!

    Reply
  48. Aimee says

    January 8, 2019 at 9:57 pm

    5 stars
    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
    • Jeff L says

      November 7, 2020 at 5:32 am

      I’m nothing close to a baker, so you tell me how much “a little xanthan gum” is, in teaspoons/grams?

      Reply
  49. nicole says

    January 13, 2019 at 5:59 pm

    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
    • Carolyn says

      January 14, 2019 at 9:56 am

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

      Reply
  50. nicole says

    January 18, 2019 at 1:24 am

    MINI LEMON BUNDT CAKES WITH LEMON CURD FILLING
    https://ALLDAYIDREAMABOUTFOOD.COM/MINI-LEMON-BUNDT-CAKES-WITH-LEMON-CURD-FILLING-LOW-CARB-AND-GLUTEN-FREE/
    Lemon Curd:
    1/4 cup granulated erythritol

    Reply
    • Robin says

      September 10, 2020 at 1:28 pm

      In the Bundt Cake recipe the lemon curd isn’t going in the freezer. The Bundt Cake recipe looks great!
      Thank you for all the work you put into the recipes to make them the best as possible.
      I’m gonna try this curd and ice cream.
      I thought about maybe swirling the curd in.

      Reply
  51. Nikki says

    May 26, 2019 at 2:03 pm

    Love this recipe. I make my lemon curd in my vita mix blender. It turns out perfect every time and is so easy. Thank you for this. I tasted this ice cream next to my favorite McConnel’s eureka lemon and Marion Berry ice cream and they were nearly identical. I sometimes add a swirl of Keto blueberry or blackberry jam. It is amazing.

    Reply
  52. Kimberly says

    June 10, 2019 at 12:42 am

    5 stars
    This is beyond delicious!!! And oh my so so SO very easy! I added 1 tbsp vegetable glycerin to prevent freezing hard. It has no impact on blood sugar or ketosis

    Reply
  53. msfelixthecatz says

    January 1, 2020 at 10:32 pm

    5 stars
    I made this ice cream for New Years, and I must say it was absolutely delicious!! Thank you, from a lemon curd fan.

    Reply
    • Carolyn says

      January 1, 2020 at 10:51 pm

      So glad to hear it!

      Reply
  54. Ann says

    March 14, 2020 at 12:04 am

    5 stars
    Tried out this recipe in my new ice cream maker the other night….wow! Delicious! I used Swerve powder in the custard and the added the BochaSweet to the last part of the recipe. Perfect sweetness. Thank you

    Reply
  55. Lynn says

    March 18, 2020 at 4:21 pm

    Carolyn, you recommended making the lemon curd with Bocha Sweet, but the curd recipe calls for powdered. Should I put the Bocha Sweet in a blender to make it more like powdered?

    Reply
    • Carolyn says

      March 18, 2020 at 4:24 pm

      BochaSweet should actually dissolve well during the cooking process, no need to powder.

      Reply
      • Lynn says

        March 20, 2020 at 4:21 pm

        5 stars
        Many thanks…off to make the ice cream. Thanks to you, I have to make MORE lemon curd because I couldn’t keep my spoon out of the batch I made yesterday.

        Reply
        • Carolyn says

          March 20, 2020 at 4:24 pm

          Haha, the struggle is real!

          Reply
  56. Kelly Love says

    April 25, 2020 at 10:24 pm

    5 stars
    My daughter and I are adapting a ketogenic lifestyle and have decided to start making all the yummy things on this blog! Today we made this yummy ice cream and it is perfection!!!!! We couldn’t find Bocha sweet so we just used Swerve confectioners sugar and it still came out AMAZING! It is so creamy and lemony! Can’t wait to make more of Carolyns dishes! I wish I could post a picture of it on here❤️❤️❤️

    Reply
    • Carolyn says

      April 26, 2020 at 8:25 am

      Glad it worked out!

      Reply
  57. Lynn says

    July 6, 2020 at 12:27 pm

    5 stars
    I had a happy accident. For whatever reason, I didn’t let the curd cook long enough, so it didn’t set up in the fridge. Of course I had already added the butter, so I wasn’t sure if I could cook it more. Not having much to lose, I tossed it all back in and let it cook. The butter didn’t separate, and it cooked up just fine. Yay!

    Reply
  58. Anu says

    October 13, 2020 at 4:08 pm

    5 stars
    This is truly fantastic! We prefer a soft serve, so I used Bocha Sweet for the lemon curd and powdered allulose for the ice cream and it worked perfectly. I also used the optional alcohol (whisky, we didn’t have any vodka), but perhaps because I used British double cream (which is ~50% fat) and not heavy whipping cream, it didn’t get too runny or gloopy. The only thing I might change next time is to add more lemon zest, or even some lime zest, for extra zing! Even so, both my husband and I absolutely loved this, thank you yet again 🙂

    Reply
  59. Jen says

    November 5, 2020 at 7:15 pm

    5 stars
    I love lemon curd so much, and your recipe is so easy and delicious. The ice cream was just as easy. I’ve made your cannoli ice cream and mint chocolate chip ice creams that didn’t require a machine (as well as your strawberry ice cream from your cookbook) — all were heavenly! So I applied your technique of whipping heavy cream and powdered swerve for a no-churn effect. I added a scoop of MCT oil powder while whipping (I had seen that suggestion on another keto ice cream recipe from another site to help with texture, but it might not be needed for your recipe — I didn’t have vodka, that’s why). Anyway, my mixture froze wonderfully and scooped so easily. It was like custard. And the flavor was so bright and lovely. Anyway, just wanted to share that in case others don’t have a machine and wanted to try a no churn method. It wasn’t icy or rock hard at all from the freezer.

    Reply
    • Carolyn says

      November 5, 2020 at 10:46 pm

      Glad to hear it!

      Reply
  60. Kerry says

    December 23, 2020 at 1:01 pm

    Has anyone tried to use lemon vodka in this recipe? If so, how did it turn out?

    Reply

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  1. Raspberry Lemon Cupcakes | Come Kale or High Water says:
    June 26, 2012 at 12:17 pm

    […] night: I make the lemon curd to fill the raspberries and about 35 raspberry lemon cupcakes. Abby assembled the cupcake stands on […]

    Reply

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Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

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