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Lemon Curd Ice Cream

Anyone else LOVE ice cream and lemon curd?

I am obsessed so I decided to marry the two for a delicious, sweet and tart ice cream!


To make my ice cream, I used Further Food Gelatin! When added to Ice-creams, gelatin acts as an emulsifier. Adding gelatin also gives the ice-cream a better texture and keeps it fresh.

Further Food gelatin and collagen peptides are both excellent sources of collagen. Both their Collagen & Gelatin are sourced from the highest quality, grass-fed, pasture-raised, hormone-free, and antibiotic free bovine collagen.

The benefits of collagen and gelatin are astounding! Just eating my delicious dessert helps support skin elasticity & hydration, longer hair & nails, stronger bones & joints, faster recovery between workouts, increased flexibility, improved digestion, and it even keeps you feeling full and satiated for longer!

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Lemon Curd Ice Cream

Prep Time 8 minutes
Cook Time 12 minutes
Course Dairy Free, Dessert, Nut Free
Cuisine American
Servings 5
Calories 465.8




  • Make the lemon curd: Combine the allulose, stevia, lemon extract, lemon zest, and eggs in a heavy medium-sized saucepan and whisk to blend. Add the coconut oil and salt. Place over medium heat and cook, whisking constantly, for about 12 minutes, or until the mixture thickens and coats the back of a spoon thickly (do not boil).
  • Strain the mixture through a fine-mesh strainer into a medium-sized bowl. Place the bowl in a larger bowl filled with ice water and chill, whisking occasionally, for about 15 minutes, until the lemon curd is cooled completely.
  • Add the cream and gelatin to the curd and stir to combine.
  • Pour the mixture into an ice cream machine and churn according to the manufacturer’s instructions. Store leftovers in a tightly sealed container in the freezer.


Calories: 465.8 | Fat: 49.3g | Protein: 7.5g | Carbohydrates: 2.3g | Fiber: 0.02g | P:E Ratio: 0.1


This was posted on my private Facebook group called Protein Sparing Modified Fast (which you can join for FREE support). Go HERE to join! 

“End of week 3 update: I am down 5 pounds this week! That’s 16 pounds in 21 days!! I wish I’d have known all of this sooner.

I have struggled for years eating healthy and still not being able to lose weight. Maria and Craig Emmerich’s information and macro calculator seem to be spot on!

I’m so thankful for something working for me finally. I don’t have any food pics this week, I really kept it extra simple. I can’t wait to see next week’s results! (1st pic before, 2nd after) maybe when I get more weight off I’ll be more confident posting a body picture.” -Beth

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Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".


  • Marilyn says:

    Will this recipe work with a Ninji Creami? Does the gelatin work with freezing and then spinning?

  • Shirley says:

    Can you use just stevia. Allulose causes my husband and I digestive challenges, less so than erithytol. What about pork rind dust if you need the volume?

    • Maria Emmerich says:

      Yes you can, but the ice cream will be rock solid straight out of the freezer, so you will need to let it sit out for awhile to soften up before it is scoopable 🙂

  • Lisa says:

    Thanks for sharing this recipe. My family and grandson love lemon flavor! In your instructions, extract is added in step 1 and step 3. Do we divide the extract?

  • Arlene Cole says:


    can i use coconut cream? if so how much to use please

  • Angela says:

    Can store bought unflavored gelatin be used in place of Further Food gelatin? Thank you.

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