With all the unseasonably warm weather we’ve been having, it almost feels like we’re getting an early summer. So I figured why not celebrate with a summery dessert like this keto-friendly lemon lavender ice cream recipe? I know that lavender seems like a strange ingredient as an ice cream flavour for some, but I had it at a small artisan ice cream maker in Manitoba last year and it’s so uniquely refreshing and delicious, like nothing else I’ve ever had. Give it a try!
Keto Lemon Lavender Ice Cream Recipe
Ingredients:
- 2 lemons, zested
- 6 tablespoons fresh lavender or 3 tablespoons dried lavender
- 2½ cups heavy cream
- ½ cup unsweetened almond milk
- 2 large eggs
- ¼ teaspoon cream of tartar
- ⅓ cup xylitol
- 2 tablespoons vodka
- ¼ teaspoon Himalayan pink sea salt
- ¾ teaspoon xanthum gum
- ¼ teaspoon liquid stevia
Directions:
In a saucepan, combine lemon zest, lavender (contained in a large tea ball), almond milk, and cream. Bring to a boil then remove from heat. Steep for 20 minutes. Take remove tea ball and discard lavender and allow to cool. (*If don’t have a tea ball, just add the lavender in loose and strain after steeping.)
Once cream mixture has cooled to room temperature, beat eggs with cream of tartar at high speed with an electric mixer until frothy.
Lower speed to medium and add xylitol a little at a time until mixture thickens.
Continue to mix at medium speed and add in vodka, salt, liquid stevia, then gradually pour in the cream mixture until fully incorporated. Add all remaining ingredients except xanthum gum and mix well, but don’t overdo it or else the cream will start to form a frothy layer on top. Sprinkle in the xanthum gum at the end, making sure it is well spread around the bowl as you add it. Continue to mix just until fully incorporated. Chill ice cream mixture for at least 1 hour.
Add chilled mix to ice cream maker and follow the manufacturer’s instructions for your model. Remove from ice cream maker and add half the mix to a wide, shallow container. If you like a soft-serve consistency, you’ll be able to serve it right away. If you want a “scooping” texture, let it set in the freezer for at least 4 hours or overnight. When serving, top with a slice of lemon and a sprig of lavender for garnish.
It’s so easy to make new keto ice cream flavour when you have a great base. This lemon lavender keto ice cream is yet another example of that. Give it a try and let me know what you think in the comment. Or if you post pics on Instagram, tag me so I can see your creation.
