NO CHURN LEMON ICE CREAM

DIRECTIONS:

Step 1

In a medium saucepan over medium heat, combine ½ cup whipping cream, sour cream, lemon zest, lemon juice, lemon extract, and almond milk. Bring to a simmer and then remove from heat. Whisk in ⅓ cup confectioner’s Swerve. Sprinkle with 1 tsp of xanthan gum and whisk in. Let cool for at least 30 minutes.

Step 2

In a large bowl, whip remaining cream with ¼ cup confectioner’s Swerve and vanilla extract until stiff peaks form.

Step 3

Carefully fold cooled mixture into whipped cream until well combined. Transfer to a large container, cover and freeze until firm, about 6 hours.

Note: Let sit on counter for 30 minutes before serving so it is scoop-able.

Makes 6 servings