Creamy no-machine sugar-free lemon ice cream with fresh lemon juice, cream cheese, and monk fruit sweetener for a refreshing keto dessert.

Scale

1 cup heavy whipping cream

4 oz Philadelphia cream cheese, softened

3 tbsp monk fruit sweetener

3 tbsp fresh lemon juice

1 tsp fresh lemon zest

2 tbsp unsweetened almond milk

1 tsp pure vanilla extract

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1. Place a mixing bowl in the freezer for 10 minutes before starting.

2. Whip heavy cream until soft peaks form.

3. In another bowl, beat softened cream cheese until smooth and creamy.

4. Add monk fruit sweetener, almond milk, vanilla extract, lemon juice, and lemon zest.

5. Mix until completely smooth with no lumps remaining.

6. Gently fold whipped cream into the lemon cream cheese mixture.

7. Transfer mixture into a freezer-safe loaf pan or airtight container.

8. Smooth the top and cover tightly.

9. Freeze for 4–6 hours until firm and scoopable.

10. Let ice cream sit at room temperature for 5–10 minutes before serving.

Use freshly squeezed lemon juice for the brightest flavor.

Softened cream cheese blends much smoother.

For extra lemon flavor, add additional zest before serving.

Store tightly covered in freezer for up to 2 weeks.