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No Churn Lemon Ice Cream
Ingredients
- 2 cups whipping cream, divided
- ½ cup almond milk or milk
- 5 TBS sour cream
- ⅓ + ¼ cup Swerve, Confectioner’s
- 1 TBS lemon zest
- 1 TBS lemon juice
- ½ tsp lemon extract
- 2 tsp vanilla extract
- 1 tsp xanthan gum
Instructions
- 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.
- In a large bowl, whip remaining cream with ¼ cup confectioner’s Swerve and vanilla extract until stiff peaks form.
- 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
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Nutrition Facts Serving Size 1 scoop Servings 6 |
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Calories 310 |
Total Fat 31g |
Total Saturated Fat 20g |
Cholesterol 115mg |
Sodium 70mg |
Total Carbs 21g |
Dietary Fiber 2g |
Sugars 4g |
Added Sugar 0g |
Swerve 15g |
Protein 3g |
Net Carbs: 4g |