Lemon cream ice cream

Name: Lemon cream ice cream
Cook time: 8 h 20 min
Total time: 8 h 20 min
Yield: 1 dish
Cuisine: Italian
Ingredients: Lemon cream; Lemon

The source of vitamin C and antioxidants, this lemon ice cream supports the immune system and improves digestion. The refreshing taste of lemon makes it the perfect dessert for hot days.

Ingredients

Servings:

Include ingredient	Ingredient	Qty, g
Include ingredient: Lemon cream	Lemon cream	Ingredient quantity for Lemon cream in g
Include ingredient: Lemon	Lemon	Ingredient quantity for Lemon in g

	Product release:	450
	Maintain proportions	Restore to default
		Portion size for nutrient recalculation
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Cooking time, minutes

8 20
	Slice	10
	Blend with a blender	5
	Cooking	5
	Freeze	8

Macronutrients in 100 g

Proteins	1.1
Fats	18.4
Plaid	2.2
Net carbohydrates	3.6
Fructose	0.5
Calories	178 kcal
Indexes
Glycemic index	20.8
Glycemic load	1.3
Insulin index, II	3.7
Disease inflammatory index, DII	-0.37
Antioxidant, ORAC	917

Calories per dayGenderGrowth

Weight loss	Detention	Set
18%	13%	11%
972	1350	1620

BJU

Amino acids

Lipids

Macronutrient distribution

	Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid
Recommendations (2)
Reduce the amount carbohydrates Add more proteins

RDA per 100 g

Vitamins

Nutrient	% of RDA
C	33393511861

Minerals

Nutrient	% of RDA
Fructose	??????
Iron	943751
Fibers	6989?6

Lipids

Nutrient	% of RDA
Palmitic acid (Saturated)	808080123?160
Lauric acid	80801011618054
Oleic acid (Omega-9)	17222031?24
Myristic acid (Saturated)	79912?35
Stearic acid (Saturated)	5668?12

Amino acids

Nutrient	% of RDA
No nutrients exceed 1% of the RDA

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Notes

Allowed on diets
Diet	Status
Keto
Paleo
Mediterranean
Anticandidal (ACD)
FODMAP
AIP
DASH
GAPS
Low Lectin Diet
Low Histamine Diet
Gluten-free Casein-free (GFCF)
Specific Carbohydrate Diet (SCD)
Ketogenic Therapeutic
Low Oxalate Diet
MIND
FMD

Inventory: Blender

Kitchen: Italian

556

Servings: 4 (1 serving ≈ 113 gram)

Digestion time: 3 hour

Mix the prepared lemon cream (300 g) with pieces of lemon without skin and seeds (150 g).

The lemon cream recipe is attached below

Blend the mixture in a blender until smooth.

Pass the mixture through a sieve to remove the membranes and fibers of the lemon.

Pour into a container and place in the freezer.

Every 2 hours, stir the mixture with a spoon or blend with an immersion blender to prevent ice crystallization.

Serve the ice cream in a lemon peel for an impressive presentation.

Related recipes

Lemon cream

Published: 20.07.2025

Updated: 16.05.2026

Author:

Roman Klymenko

15 years on low-carb nutrition

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