All Day I Dream About Food

All the best low carb keto recipes for a healthy lifestyle

Lemon Curd Ice Cream (Low Carb and Gluten-Free)

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

Delicious low carb keto lemon curd ice cream recipe

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!

Low Carb Lemon Curd Ice Cream

 

Low Carb Lemon Curd Ice Cream

Prep Time 01:15 Cook Time 00:10 Serves 8
Loading nutrition data...

Ingredients

    Lemon Curd

    • 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

    Ice Cream

    Directions

    Curd:

    1. 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.
    2. Whisk constantly until mixture thickens, about 7 to 10 minutes.  It will thicken up very quickly all of a sudden so watch carefully!
    3. 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.

    Ice Cream

    1. In a large bowl, whisk together whipping cream, powdered erythritol (or sugar) and lemon curd until well combined.
    2. 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.

    by

    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

    Everyday Keto Kitchen

     

    Looking for delicious low carb, high fat recipes that really satisfy? Check out my new cookbook, The Everyday Ketogenic Kitchen.

     

    Share2K
    Pin15K
    Stumble
    Yum40

    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

    We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

    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

    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

    Trackbacks

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Share2K
    Tweet
    Pin15K
    Stumble
    Yum40