I have a keto dessert that is a perfect frozen Summer treat for your low carb lifestyle. This keto ice cream recipe uses a combination of lemon and olive oil. It is a keto fat lovers dream! So creamy, tart and sweet! You will want to have a batch of this ketogenic ice cream in your freezer for those hot summer nights coming up!<br /><br />_______________________________________________________________<br />KETO LEMON OLIVE OIL ICE CREAM RECIPE<br /><br />Yields: about 1 quart<br /><br />INGREDIENTS:<br />5 teaspoons of lemon zest, divided<br />1/3 c fresh squeezed lemon juice<br />4 egg yolks<br />3 cups heavy cream<br />1 cup Confectioners Swerve<br />1/2 teaspoon salt<br />1/4 cup olive oil<br /><br />1.Whisk egg yolks in a glass bowl and set aside. Combine the cream, confectioners Swerve, 4 teaspoons of lemon zest and salt in a saucepan. Cook over medium heat until mixture begins to bubble around the edges. <br />2. Ladle 1 cup of the cream mixture in the egg yolks and whisk to temper the eggs. Whisk until thickened .<br />3. Pour the egg mixture into the cream mixture in the saucepan. Whisk until combined. Stirring constantly, cook over medium-low heat until thickened enough to coat the back of a spoon. DO NOT boil the mixture. Strain through a fine mesh sieve into a large bowl.<br />4. Slowly add in lemon juice and olive oil, whisking in between. Stir in remaining teaspoon of lemon zest. Refrigerate for at least 4 hours.<br />5. Stir the mixture just before churning. Churn in a ice cream machine according to manufacturer's instructions. <br />6. Enjoy!!!<br /><br /><br />FOLLOW ME ON INSTAGRAM AND FACEBOOK!!!!<br /><br />
