Summer Loving Lemon Ice Cream

We love lemons in the summer, they're so refreshing, and what better way to enjoy them in a delicious, low carb ice cream! Bonus points - its really quick to throw together and there's no baking involved. 

Low carb lemon ice cream

Here's what you'll need:

  • 175g Almond Milk (you can also use other milk alternatives)
  • 175ml Double Cream
  • 2 Egg Yolks
  • Juice & rind of 2 lemons
  • Juice of 1/2 a lime
  • 1 tsp Vanilla
  • Sweetener of choice to taste

You can switch out the almond milk for any other milk alternative such as coconut or soy and it wont affect the recipe. 

Milk alternatives

There are two ways to make ice-cream:

  1. Using an ice cream maker. Now this may seem a bit professional but you can buy them pretty cheaply these days and they are super simple to operate - you pretty much just plug it in and empty in the mixture. We use one similar to this one on Amazon. 
  2. Stick it in the freezer. It is as simple as its sounds, pour the mixture into a tupperware tub and pop it into the freezer until solid. This is still effective it just wont be quite as creamy as when made in an ice cream maker. 

Ice cream maker Amazon
So, once you've decided on your method you need to get your mixture ready to freeze. It's really just a case of putting everything together in a bowl or mixer and blending until smooth. It's advisable to save the sweetener until the mixture is ready then add slowly and taste until it's to your liking. 

You can take this recipe and change the flavour, anything fruit based will work. If you have a sweeter tooth then we'll be posting a great chocolate ice cream recipe soon!

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