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Keto Lemon Ice Cream - Bright, Creamy, And Low-Carb

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Heavy whipping cream – for richness and body.
  • Full-fat cream cheese – helps with creaminess and reduces iciness.
  • Unsweetened almond milk (or coconut milk from a carton) – lightens the base without adding carbs.
  • Allulose (preferred) or erythritol/monk fruit blend – your keto sweetener.
  • Fresh lemon juice – from about 2–3 lemons.
  • Lemon zest – finely grated; adds intense lemon aroma.
  • Vanilla extract – balances the tartness.
  • Pinch of salt – rounds out the flavors.
  • Optional: 1/4 teaspoon xanthan gum – improves texture and reduces ice crystals, especially if not using an ice cream maker.

Method
 

  1. Prep the lemon: Wash and dry your lemons. Zest them first, then juice. Aim for about 2 tablespoons of zest and 1/2 cup of juice.
  2. Soften the cream cheese: Let it sit at room temperature for 20–30 minutes. Soft cream cheese blends smoothly and prevents lumps.
  3. Blend the base: In a blender or food processor, add cream cheese, almond milk, sweetener, lemon juice, lemon zest, vanilla, and salt. Blend until completely smooth, 30–60 seconds.
  4. Add the cream: Pour in the heavy cream. Pulse a few times until combined. Don’t overblend—you don’t want whipped cream at this stage.
  5. Optional texture boost: If using xanthan gum, sprinkle it in while blending on low for a few seconds to avoid clumps.
  6. Chill the mixture: Pour the base into a covered container and refrigerate for at least 2 hours, or until very cold. A cold base churns faster and freezes creamier.
  7. Churn: Pour the cold mixture into your ice cream maker and churn according to the manufacturer’s directions, usually 20–25 minutes, until it’s the texture of soft-serve.
  8. Freeze to set: Transfer to a lidded, freezer-safe container. Press parchment directly on the surface to reduce ice crystals. Freeze 2–4 hours until firm enough to scoop.
  9. No-churn method: Whip the heavy cream to soft peaks. Separately blend cream cheese, almond milk, sweetener, lemon juice, zest, vanilla, and salt until smooth. Fold the whipped cream into the lemon mixture gently. Freeze in a loaf pan lined with parchment, stirring once after 1–2 hours to break up ice crystals. Freeze 4–6 hours total.
  10. Serve: For perfect scoops, let the container sit at room temperature for 5–10 minutes before scooping.