Go Back
Sugar-free lemon ice cream garnished with mint in a white bowl.

Sugar Free Lemon Ice Cream

Print Recipe Pin Recipe
Prep Time 10 minutes
Servings: 4
Course: Dessert, Snack
Cuisine: Greek, Mediterranean
Calories: 416
Ingredients Method Notes

Ingredients
  

  • 2 cups Heavy Whipping Cream chilled
  • 1/2 cup Freshly Squeezed Lemon Juice
  • 2 tbsp Lemon Zest
  • 1/2 cup Powdered Monk Fruit Sweetener adjust to taste

Method
 

  1. Dissolve: Whisk lemon juice, zest, and sweetener in a small bowl until the sweetener is no longer grainy.
  2. Whip: In a large bowl, whip the heavy cream until it reaches stiff peaks.
  3. Combine: Gently fold the lemon mixture into the whipped cream using a spatula. Do not over-mix, or you will lose the air.
  4. Freeze: Pour into a container. Press plastic wrap or parchment paper directly onto the surface to prevent freezer burn.
  5. Serve: Let it sit at room temperature for 5 minutes before scooping for the perfect texture.

Notes

  • Chill Your Tools: For maximum volume, place your mixing bowl and beaters in the freezer for 15 minutes before whipping the cream.
  • Sweetener Choice: Use a powdered sweetener (like powdered Monk Fruit or Erythritol) to ensure a smooth, grit-free texture.
  • Zest First: Always zest your lemons before juicing them—it's much easier and ensures you get the essential oils into the base.
  • Avoid Ice Crystals: Press parchment paper or plastic wrap directly onto the surface of the liquid before freezing to prevent a "crust" from forming.
  • Thaw Time: Because this contains no chemical softeners, let the container sit on the counter for 5–10 minutes before scooping to reach the perfect creamy consistency.
  • Make it Keto: This recipe is naturally keto-friendly! To keep it even softer in the freezer, add 1 tablespoon of vodka or vegetable glycerin (this lowers the freezing point).
  • Storage: Best consumed within 2 weeks for peak flavor and texture.