Low Carb Lemon Curd Ice Cream

Servings: 8
Calories: 308 kcal

Ingredients  1 tbsp freshly grated lemon zest

 90g butter cut into pieces
Lemon Curd
 3 large eggs Ice Cream
 3 large egg yolks  400g heavy whipping cream
 65 g Swerve Sweetener  30g powdered Swerve Sweetener 30g
 60ml freshly squeezed lemon juice  Full recipe Lemon Curd chilled

Instructions
Curd:
1. Whisk eggs, egg yolks and sweetener in a medium bowl to combine. Stir in lemon juice and
lemon zest. Set bowl over saucepan of barely simmering water, making sure not to allow the
bowl to touch the water.
2. Whisk constantly until mixture thickens, about 7 to 10 minutes. It will thicken up very
quickly all of a sudden so watch carefully!
3. Remove from heat and add butter. Let stand 1 minute and then whisk until blended and
smooth. Press plastic wrap directly onto surface of curd, covering completely. Chill
completely in refrigerator, at least 3 hours.
Ice Cream
1. In a large bowl, whisk together whipping cream, powdered erythritol (or sugar) and lemon
curd until well combined.
2. Pour mixture into canister of an ice cream maker and churn according to manufacturer’s
directions. Transfer ice cream to an airtight container and press plastic wrap flush to the
surface to prevent freezer burn. Chill 1 hour.

Or
Ingredients
 1 cup heavy whipping cream
 2 tsp SweetLeaf® Liquid Stevia Valencia Orange Sweet Drops™
 2.5 cups half and half or light cream
 4 egg yolks
 zest of 1 orange
 1 tsp vanilla extract

Instructions
1. In a saucepan, over medium heat, bring the heavy cream and half-and-half to a simmer, stir
and remove from heat. In a bowl, whisk the egg yolks until light in color. Temper cream
mixture into eggs by gradually adding small amounts of cream to eggs until all incorporated.
Bring mixture back to stove top and heat on low, stirring freq uently until mixture thickens
slightly and coats the back of a spoon, 170-175 degrees F. Pour this mixture into a container
and allow to sit at room temperature for 30 minutes. Stir in the rest of the remaining
ingredients. Taste and adjust stevia, if needed. Cover and refrigerate for 2-3 hours.
2. Pour mixture into an ice cream machine and follow your manufacturer’s instructions. Should
be consistency of soft serve within 20 minutes. You can enjoy as soft serve, or freeze and let
harden.
PEACHES AND CREAM PROTEIN SMOOTHIE
Servings 4
Calories 140 kcal
Author Brenda Bennett | Sugar-Free Mom
Ingredients

 1/2 cup 100ml Horizon Organic Half & Half

 1/2 cup 113g Horizon Organic Cottage Cheese
 2 scoops 1/2 cup (47g) Vanilla Protein Powder
 2 peaches 1.5 cup (270g) pits removed, sliced
 1/2 cup ice
 optional: sugar-free sweetener of choice to taste

Instructions

1. Add all ingredients into a high powered blender and blend until smooth.
2. Top with a few chopped peaches and enjoy!
3. Serve over ice if desired.
4. Makes a total of 675g.