Tuesday, November 18, 2014

Low Carb Lemon Meringue Ice Cream

LorAnn Oils makes a Lemon Custard flavoring for ice creams that’s screaming for something to pair with. I could have made a low carb pie crust to throw in the mix, but I wanted to try something else. I figured meringues might be a good match, so I decided to give them a go. Low carb meringues are pretty simple and straightforward. I found a good recipe on All Day I Dream About Food. They take a while to bake, so make sure you give yourself enough time. They have to completely dry out in a warm oven, which takes about 3 hours in total.

CAUTION: Consuming raw eggs may increase your risk of foodborne illness. Pasteurized eggs can be used in this recipe. Not every form of glycerin is fit for human consumption. For example, diethylene glycol is toxic and should not be consumed. Always verify the product is safe to use.


Low Carb Sweet Cream Base
1 tablespoon LorAnn Oils Flavor Fountain Flavorings, Lemon Custard
Shannon’s Sugar-Free Meringues


  1. Follow the directions to make the meringues. The recipe will make more than you will need, but better to be safe than sorry. 6 tablespoons of powdered erythritol is approximately 48 grams. You may use pasteurized egg whites for this recipe rather than raw. If so, I suggest you increase the cream of tartar to ½ teaspoon.

    Whipped meringue.

    You do not need to put them in a bag and pipe them. These are going in ice cream. They don’t have to be fancy looking. I used a tablespoon to glop them on a silicone lined backing sheet and they came out just fine.
  2. Add the baked meringues to the ice cream container.

    Meringues in container.

    They should not be soft. Be careful not to crush them.
  3. Put the container for the ice cream including its cover upright in the freezer now. This serves two purposes: it keeps the container cold and it forces you to make sure that there’s space in the freezer.
  4. Follow the instructions for the Low Carb Sweet Cream Base except slightly reduce the amount of heavy cream. (E.g., 2 cups instead of 2¼ cups of heavy cream.) Add the LorAnn Oils Flavor Fountain Flavorings, Lemon Custard to the sweet cream base. Cover and chill if necessary.
  5. Follow your ice cream maker’s directions for making ice cream. One to two minutes before the ice cream is done, add the meringues. Use a silicone spatula to remove the ice cream from the ice cream maker and freeze until solid.
Scoop of ice cream.

Scoops of ice cream.

Scoops of ice cream.

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