Low Carb Lemon Curd Ice Cream – Creamy, Tart & Keto-Friendly Treat!

Looking for a refreshing, low-carb dessert that’s bursting with bright citrus flavor and has the creamy texture of classic ice cream? This Low Carb Lemon Curd Ice Cream is exactly what you need. With its smooth, tangy lemon curd swirls and rich dairy base, this keto-friendly frozen treat brings all the luxuriousness of homemade ice cream—without the sugar crash.

Perfect for hot summer days, post-dinner indulgence, or anytime you’re craving something sweet but healthy, this easy-to-make ice cream uses just a handful of simple ingredients and no fancy equipment. Whether you’re following a keto , low-carb , or high-fat lifestyle , this recipe will satisfy your cravings without kicking you out of ketosis.

In this article, we’ll walk you through how to make this creamy low carb lemon curd ice cream , explore ingredient substitutions, offer serving ideas, and answer your most common questions. Let’s dive in!

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Why You’ll Love This Low Carb Lemon Curd Ice Cream

This isn’t just any old vanilla ice cream—it’s a zesty, silky, low-carb masterpiece made with real lemon flavor and keto-approved sweeteners.

Here’s why it stands out:

• 🍋 Bright, tangy lemon flavor : Made with fresh lemon juice and zest.
• 🧈 Creamy texture : Combines heavy cream, whole milk, and mascarpone for richness.
• 🚫 No added sugar : Sweetened naturally with erythritol or monk fruit.
• 🥣 Easy to make : No churning required—just mix, chill, and freeze!
• ⏱️ Ready in under 1 hour (plus freezing time)
• 🧁 Dairy-free option available
• 🧼 Minimal cleanup : Just a blender or mixing bowl needed

Whether you’re new to keto or already deep into low-carb living, this lemon curd ice cream is a must-have in your freezer.

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Ingredients You’ll Need

For the Lemon Curd Swirl:

• Zest of 2 lemons
• 1/4 cup fresh lemon juice
• 1/4 cup powdered erythritol or monk fruit sweetener
• 1 tbsp butter or coconut oil
• 1 egg yolk
• Pinch of salt

Optional: Yellow food coloring (optional, skip for natural color)

For the Ice Cream Base:

• 2 cups heavy whipping cream
• 1 cup whole milk or full-fat coconut milk
• 1/4 cup powdered erythritol or monk fruit sweetener
• 1 tsp vanilla extract
• 1/2 cup mascarpone cheese or cream cheese (for extra creaminess)

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Step-by-Step Instructions

Step 1: Make the Lemon Curd

In a small saucepan over medium-low heat, whisk together:

• Lemon zest
• Lemon juice
• Powdered sweetener
• Egg yolk
• Salt

Add the butter or coconut oil and cook, stirring constantly, for about 5–7 minutes , until thickened and glossy like custard.

Tip: Don’t let it boil or the egg will scramble.

Remove from heat and strain through a fine-mesh sieve to remove zest bits (optional). Let cool completely before using.

Step 2: Whip the Cream

In a large mixing bowl, whip the heavy cream using a hand mixer or stand mixer until stiff peaks form.

Tip: Chill the bowl and whisk attachment beforehand for best results.

Step 3: Mix the Ice Cream Base

In a separate bowl, combine:

• Whole milk or coconut milk
• Powdered sweetener
• Vanilla extract
• Mascarpone or cream cheese

Fold in the whipped cream gently until fully incorporated and smooth.

Step 4: Layer and Swirl

Pour half of the ice cream mixture into a loaf pan or container with a lid.

Drizzle half of the cooled lemon curd on top.

Repeat layers: ice cream, then remaining lemon curd.

Use a knife or skewer to gently swirl the curd into the ice cream for a marbled effect.

Step 5: Freeze Until Firm

Cover the container tightly with a lid or plastic wrap.

Freeze for at least 4–6 hours , or overnight, until firm enough to scoop.

Step 6: Serve and Enjoy!

Scoop into bowls or cones and enjoy your refreshing, creamy low carb lemon curd ice cream !

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Nutritional Information (Per Serving – Makes 6 Servings)

Nutrient	Amount
Calories	~280 kcal
Total Fat	~24 g
Saturated Fat	~15 g
Cholesterol	~90 mg
Sodium	~40 mg
Total Carbs	~7 g
Dietary Fiber	~0 g
Net Carbs	~7 g
Protein	~5 g

Note: Values may vary slightly depending on brand and exact measurements.

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Tips for the Best Low Carb Lemon Curd Ice Cream

1. Use room temperature dairy – Helps everything blend smoothly.
2. Don’t skip the mascarpone – It adds incredible creaminess and body.
3. Strain the lemon curd – Removes zest if you prefer a smoother texture.
4. Chill everything before mixing – Keeps the ice cream from melting too fast.
5. Let it soften slightly before scooping – Easier to serve straight from the freezer.

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Variations & Customizations

Want to switch things up? Try these tasty variations:

Lemon Blueberry Swirl

Fold in fresh blueberries or a low-carb blueberry compote for extra flavor.

Citrus Medley Version

Add orange or lime zest to the curd for a mixed citrus twist.

Vegan Option

Use coconut cream instead of heavy cream and vegan butter; substitute egg yolk with 1 tbsp cornstarch + water.

Meringue Top

Top with keto meringue before freezing for a baked Alaska-style treat.

Lemon Cookie Crumble

Layer crushed keto shortbread cookies between ice cream layers.

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Frequently Asked Questions (FAQ)

Can I use granulated sweetener instead of powdered?

Yes, but powdered dissolves better and prevents graininess. If using granulated, blend it first in a blender or food processor.

Is this ice cream keto-friendly?

Yes! With only ~7g net carbs per serving and high in healthy fats, it fits perfectly within a keto lifestyle.

How long does it last in the freezer?

Store in an airtight container in the freezer for up to 2 months .

Can I use a different type of sweetener?

Yes! Allulose, monk fruit, or a 1:1 erythritol blend work well. Avoid liquid sweeteners like stevia drops unless adjusting ratios.

What can I use instead of mascarpone?

You can substitute with cream cheese, Greek yogurt (full-fat), or mascarpone alternatives.

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Why This Recipe Works So Well

This Low Carb Lemon Curd Ice Cream works because of its perfect balance of tartness, sweetness, and creaminess:

• The lemon curd gives it bold, zesty flavor with a custard-like texture.
• The ice cream base is luxuriously rich thanks to the whipped cream and mascarpone.
• And the sweetener blends in seamlessly , keeping the taste clean and balanced.

It’s the kind of dessert that makes eating low-carb feel indulgent—because it tastes so good.

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Serving Suggestions

Looking for creative ways to serve your low carb lemon curd ice cream beyond just a bowl? Here are some ideas:

With Low-Carb Waffle Cones

Make your own keto waffle cones for a fun, handheld treat.

Topped with Berries

Add fresh raspberries, strawberries, or blackberries for extra color and antioxidants.

Drizzled with Chocolate Sauce

Swirl in your favorite sugar-free chocolate syrup for a lemon-lime chocolate swirl.

In a Float

Try it in a sparkling water float with a splash of club soda and mint.

As a Parfait

Layer with crushed keto cookies or granola and whipped cream in a glass.

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Health Benefits of Key Ingredients

Let’s take a quick look at the health benefits of what makes this dessert special:

Lemons

Rich in vitamin C, antioxidants, and digestive enzymes; supports immunity and skin health.

Heavy Cream

Contains medium-chain triglycerides (MCTs) that support brain function and energy.

Erythritol

A natural sugar alcohol with zero calories and minimal impact on blood sugar.

Butter

Provides fat-soluble vitamins A, D, E, and K—important for hormone balance and cellular health.

Even though this is a dessert, it’s packed with nutrients that make it more than just a treat—it’s a smart, satisfying snack.

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Final Thoughts: A Must-Try Low Carb Dessert

This Low Carb Lemon Curd Ice Cream proves that healthy eating doesn’t have to be boring or bland. With its creamy texture, bold flavor, and minimal ingredients, it’s the kind of dessert that satisfies cravings while keeping you on track with your low-carb or keto goals.

Whether you’re keto, gluten-free, or just someone who loves lemon desserts, this ice cream deserves a spot in your kitchen. It’s easy to make, customizable, and loved by kids and adults alike.

So go ahead—whip up a batch, share it with friends, or savor it solo. Either way, you’re treating yourself to something truly special.

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