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

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 ½ tsp of xanthan gum and whisk in. Let cool for at least 30 minutes.
2. In a large bowl, whip remaining cream with ¼ cup confectioner’s Swerve and vanilla extract until stiff peaks form.
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