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Lemon Ice Cream Recipe

No-Churn Lemon Ice Cream Recipe

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I scream, you scream, we all scream for … this incredibly decadent (but also low-carb and sugar-free) ice cream! Brought to you by Ben McLauchlin of Swerve, this tasty treat makes the summer heat a bit more bearable.

Recipe Calories
Calories 310 calories
Recipe Fat
Fat 31 grams fat
Recipe Prep Time
Prep Time 15 minutes
Recipe Cook Time
Cook Time 7 hours
Recipe Yield
Yield 6 one-scoop servings


  • 2 cups whipping cream, divided
  • ½ cup almond milk or milk
  • 5 tablespoon of sour cream
  • ⅓ plus ¼ cup Swerve Sweetener's Confectioners
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • ½ teaspoon lemon extract
  • 2 teaspoon vanilla extract
  • 1 teaspoon 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 Swerve Sweetener's Confectioners. Sprinkle with ½ tsp of xanthan gum and whisk in. Let cool for at least 30 minutes. (This allows the liquid to get infused with the lime zest.)
  2. In a large bowl, whip remaining cream with ¼ cup Swerve Sweetener's Confectioners and vanilla extract until stiff peaks form.
  3. Carefully fold cooled mixture into whipped cream until well combined and no streaks remain. Transfer to a large container, cover and freeze until firm, about 6 hours.
  4. Before serving, let it sit at room temperature for 30 minutes until it is scoopable.

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