For a long time, I avoided lemon ice cream. It wasn't my first choice in either the supermarket or the ice cream parlor, so I somehow stopped putting it in my bag altogether.
As a child growing up in Germany, I had watched the movie "Pünktchen und Anton", of course, and I couldn't get a line of Pünktchens Song out of my head anymore: "... und Zitroneneis macht deine Zähne weiß" ("... and lemon ice-cream makes your teeth white"). Unfortunately, I can neither confirm nor deny this statement. It is a good enough to reason to try lemon ice-cream again, though. Don't you think? Maybe it's been some time since you had some, too? If so, you find my healthified lemon ice-cream recipe here!
This recipe is based on this lemon ice-cream recipe by gutekueche.de, in case you ever feel like trying the orginial version using heavy cream and powdered sugar.
You can find more recipe inspiration for the follicular phase on “brutzel, brat & knusper” here.
Healthified sugarfree lemon ice-cream
So refreshing, so delicious, so simple! Lemon ice-cream without any heavy cream or sugar, but pretty much just as delicious as from your ice-cream parlor next door. This is one of the best pros of owning an ice-cream machine ... But even without the machine, you can make and enjoy this ice-cream with a little more effort.
Ingredients:
Instructions:
-
Make lemon ice-cream base
First add the cream cheese to a mid-sized bowl and mix it until creamy. Then add the yogurt in batches and mix well in between. Then add stevia, erythritol, lemon juice and a pinch of salt and mix well again.
Feel free to use a (wand) blender to mix all of the ingredients. I just like to spare myself the cleaning of it. -
Make the ice-cream in a machine
Now pour the ice cream mixture into the ice cream maker* (see remarks) and turn it on. After about 30 minutes, the mixture will be cold enough to eat, although it won't have the consistency of store-bought ice cream yet. Pour the mixture into a container and place it in the freezer for about 3-4 hours.
Alternative to an ice cream maker: If you don't have an ice cream maker, you can pour the ice cream mixture into a container and place it in the freezer. Stir the mixture every 30 minutes. This should mimic the stirring process of the ice cream mixture in the ice cream maker. Using this method, you can enjoy your ice cream after about 6 hours!
Nutritional Information
servings 1
- Amount per Serving
- Calories 220kcal
- % Daily Value *
- Total Fat 10.5g17%
- Potassium 38.56mg2%
- Total Carbohydrate 34.7g12%
- Dietary Fiber 0.02g1%
- Sugars 10.7g
- Protein 18.87g38%
** The daily percentages are based on a 2000 kcal diet. Your daily figures might be higher or lower according to your caloric need.
Remark
Please bear in mind that this recipe doesn't call for any xanthan, carob gum or inulin. This means that you should eat this ice-cream right after making it and you shouldn't store it for extended periods of time in the freezer. You better only make as much ice-cream as you want to eat straight away.
*Advertisement (Affiliate): If you want to get the same ice cream maker as me, you can find it here! I think this size (1 liter) is best suited for 1-2 persons. However, the same company also offers this ice cream maker in other sizes. What I like best about it, is that you can make ice cream on the fly, since the ice cream maker is powered by a 100W compressor. I don't want to have to remember to chill the ice cream containers in the freezer or prepare the ice cream mixture days in advance. With this appliance, it's super simple, easy, and delicious, even on the fly!