Lemon Ice Cream (Keto, Primal, Low Oxalate, Low Salicylate, GAPS, VAD)

white bowl of Lemon Ice Cream scoops with fresh lemon slices in the background

Lemon Ice Cream (Keto, Primal, Low Oxalate, Low Salicylate, GAPS, VAD)

Fresh homemade Lemon Ice Cream has just 4 ingredients and is utterly creamy and refreshing. This tart treat is like homemade frozen yogurt when served soft serve, or chill and scoop for a tangy, unforgettable, satisfying dessert treat!

Course Dessert

Cuisine American

Keyword ice cream, keto, lemon, low carb, low oxalate, low salicylate, primal

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 216kcal

Author Megan

Cost $4

Equipment

ice cream maker
mixing bowl and whisk OR blender

Ingredients

2 cups water (yes, water)
1 cup heavy cream
1/2 cup liquid sweetener of choice Keto: use allulose, which is the best low carb liquid sweetener for making ice cream. Primal, VAD, Low Oxalate and Low Salicylate: agave nectar, or if you don't mind the added flavor and amber color in your Lemon Ice Cream, maple syrup. For GAPS or anyone who prefers it, honey, but not for Low Salicylate.
1/3 cup fresh lemon juice from 1 large very juicy lemon, or you may need more than one, if it's not big and juicy
2 teaspoons vodka optional, but creates the best texture
1/8 teaspoon sea salt

Instructions

TIPS for success: Be sure freezer bowl from your ice cream maker has frozen at the coldest setting in your freezer overnight before beginning this recipe. (A "warm" freezer, or bowl that's only chilled for a few hours, will not yield a successful ice cream.) Also make sure your freezer bowl freezes level, not at an angle.
Pre-chill loaf pan, or other storage container for the ice cream, by placing it in the freezer while you make the ice cream. Assemble ingredients.
In blender or large mixing bowl, whisk together water, sweetener, lemon juice, optional vodka and sea salt, until sweetener and sea salt are well-dissolved into water.
Begin ice cream maker turning. Once churning, add sweet lemon mix. Next, pour in the cup of heavy cream. Churn until creamy, frozen and ice cream is beginning to bulge up as it expands.
Serve freshly churned for a soft-serve "frozen yogurt" type experience. Otherwise: Pour/scoop Lemon Ice Cream into chilled storage container. Freeze for 1 to 3 hours before serving if you want to scoop it. For overnight storage, cover with a piece of parchment paper pressed directly onto the surface. Keeps 3 days, but is best within 1 day. If it's well-frozen before serving, place in the fridge for up 30 minutes to create the right scoopability, or on the counter for up to 20 minutes.

Nutrition