Creamy Lemon Ice Cream
Fresh lemons imperative! // THM:S, low carb, sugar free, gluten/nut free (use non-contaminated ingredients)
Author: Briana Thomas
Serves: 5-6
Ingredients
- 2 ½ cups unsweetened almond milk (or carton coconut milk for a nut free option)
- ¾ cup heavy whipping cream
- ½ cup fresh-squeezed lemon juice
- 2 eggs
- ⅜ tsp. salt
- ¼ tsp. fresh lemon zest
- 1 tsp. glucomannan
- 1 T salted butter
- 1 T vegetable glycerin (optional but highly recommended)*
- 1 tsp. vanilla extract
- ¼ tsp. THM Pure Stevia Extract Powder
- 3 drops yellow food coloring (optional)
Instructions
- Blend the almond milk, cream, lemon juice, eggs, salt, lemon zest, and glucomannan in a blender until smooth. Transfer to a nonstick saucepan and bring to a boil, stirring occasionally. Once the mixture comes to a boil, immediately remove it from the heat and whisk in the butter, vegetable glycerin, vanilla, stevia, and food coloring. Bring the ice cream mixture to room temperature or colder before churning.
- Churn the cooked ice cream mixture in an automatic countertop ice cream churn according to manufacturer’s directions. Transfer the ice cream to a freezer safe container. Freeze for 30-60 minutes for a firmer texture if desired. Yields 5-6 servings
Notes
*The vegetable glycerin improves the texture of the ice cream and helps keep it from sticking to the sides of the ice cream churn. Once leftovers are frozen and thawed to an eatable state (3 hours in the fridge works great to slowly thaw the ice cream), the vegetable glycerin helps keep it scoopable instead of icy. You can find vegetable glycerin at cake decorating stores, health food stores (check the skincare section; NOW brand is food grade), and online. Check out the link below to see where I buy mine on Amazon.
If you don't have an ice cream maker, you could try freezing the ice cream mixture in ice cube trays (after cooking), then blending the cubes with some almond milk or cream in a high-powered blender into a soft serve ice cream consistency.
Most people with nut allergies can handle coconut just fine, but check with your doctor first to make sure.
If you don't have an ice cream maker, you could try freezing the ice cream mixture in ice cube trays (after cooking), then blending the cubes with some almond milk or cream in a high-powered blender into a soft serve ice cream consistency.
Most people with nut allergies can handle coconut just fine, but check with your doctor first to make sure.
Recipe by Briana Thomas at https://www.briana-thomas.com/creamy-lemon-ice-cream/