I scream, you scream, and we all get…. this incredibly-decadent-but-crazy-low-carb-and-sugar-free ice cream treat! Brought to you by Ben McLauchlin of Swerve, he has outdone himself again.
No Churn Lemon Ice Cream
Makes 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, confectioner’s
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- ½ teaspoon lemon extract
- 2 teaspoon vanilla extract
- 1 teaspoon xanthan gum
In a medium saucepan over medium heat, combine ½ cup whipping cream, sour cream, lemon zest, lemon juice, lemon extract, and the almond milk. Bring to a simmer and then remove from heat. Whisk in ⅓ cup confectioner’s Swerve. Sprinkle with ½ tsp of xanthan gum and whisk in. Let cool for at least 30 minutes. Also lets the liquid get infused with lime zest.
In a large bowl, whip remaining cream with ¼ cup confectioner’s Swerve and vanilla extract until stiff peaks form.
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.
Before serving let sit on counter for 30 minutes so it is scoopable.
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