Lemon Ice-Cream
Author:
Annabelle Cooper
Category
Collagen suitable,Dessert,Fibre suitable,Gluten Free,Snack,Treats,Vegetarian
Difficulty
Beginner
Rated 5.0 stars by 1 users
6
1 hr 30 mins
Ingredients
-
1 lemon, rind and juice
- 3 eggs
-
⅓ cup erythritol or stevia
- 1 ¾ cups heavy whipping cream
-
1 tbsp Collagen Peptides optional
-
1 tsp Prebiotic Acacia Fibre optional
Directions
What are we cooking today?
A delicious and refreshing Lemon Ice Cream that can be served on it own or as an accompaniment to a desert.
Getting started
- Wash the lemon in lukewarm water. Finely grate the outer peel (rind). Squeeze out the juice and set aside.
Separate eggs. Beat egg whites until stiff. In another bowl, whisk egg yolks and sweetener until light and fluffy.
Add lemon juice and Collagen and Fibre (optional) and mix.
Carefully fold egg whites into yolk mixture.
Whip cream in a large bowl until soft peaks form.
Fold egg mixture into cream.
Pour into ice cream maker and freeze according to machine's instructions.
- If you don't have an ice cream maker, you can place the
- bowl in the freezer and give it a good stir every half hour until it reaches the desired consistency. It can take up to 2 hours.
Let stand at room temperature for 15 minutes before serving.
Annabelle's tips
Lemon Ice Cream is delicious served with fresh mint and/or berries.
Nutrition
Nutrition
- Serving Size
- 6
- per serving
- Calories
- 162
- Total Fat
- 15.2 grams
- 20%
- Saturated Fat
- 8.7 grams
- 44%
- Cholesterol
- 130 milligrams
- 44%
- Sodium
- 62 milligrams
- 3%
- Total Carbohydrate
- 15.7 grams
- 6%
- Dietary Fiber
- 0.6 grams
- 3%
- Total Sugars
- 13.8 grams
- Protein
- 5.1 grams
- Calcium
- 3 milligrams
- 1%
- Iron
- 3 milligrams
- 17%
- Potassium
- 69 milligrams
- 2%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
