For a long time I've dodged lemon ice-cream. It has just never been my first choice, neither in the supermarket nor in a café. So somehow I went years and years without it.
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.
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:
How it is done:
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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 add the ice-cream base to a ice-cream machine and turn it on. After about 30 minutes, the ice-cream is frozen enough to eat, even though it might be a little runnier than you're used to from store-bought ice-cream. You can put your ice-cream in the freezer for additional 3 - 4 hours to reach a thicker consistency.
Alternative without an ice-cream machine: If you don't own an ice-cream machine, you can fill the ice-cream base into a container and put it in the freezer. Then you should stir your ice-cream base every 30 minutes. This should give you a similar result by emulating the stiring of the ice-cream machine. After about 6 hours you can enjoy your lemon ice-cream using this method!
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.