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No Churn Lemon Ice Cream

Recipes   Gluten Free     Keto     Sweets    

No Churn Lemon Ice Cream


  • 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


  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.
  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

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Nutrition Facts

Serving Size 1 scoop

Servings 6

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