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Lemon Ice-Cream

Yields6 ServingsPrep Time1 hr 30 minsTotal Time1 hr 30 mins

Home made ice cream that is also healthy and refreshing, yes please!

 1 lemon, rind and juice
 3 eggs
  cup erythritolor stevia
 1 ¾ cups heavy whipping cream
 1 tbsp Collagen Peptidesoptional
 1 tsp Prebiotic Acacia Fibreoptional
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 Facts

Servings 0

Amount Per Serving
Calories 12
% Daily Value *
Total Fat 1.01g2%

Saturated Fat 0.50g3%
Cholesterol 15.80mg6%
Sodium 9mg1%
Potassium 11.50mg1%
Total Carbohydrate 2.76g1%

Dietary Fiber 0.05g1%
Sugars 2.4g
Protein 0.56g2%

Calcium 0.33%
Iron 0.50%
Vitamin D 6.4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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