Keto Lemon Basil Mascarpone Ice Cream

If you have never tried basil in ice cream, this is a great place to start. It sounds unusual, but the fresh, herby flavor works beautifully with cold, creamy dessert.

I paired the basil ice cream with a bright lemon curd swirl, and the two flavors go together really well. The lemon adds a little tang that balances the smooth, rich base.

The best part is that this whole recipe is low carb and keto friendly. I used allulose instead of sugar, so you can enjoy a proper scoop without worrying about the carbs.

Mascarpone cheese gives the ice cream a soft, creamy texture that feels a bit like a treat from a fancy shop. It melts nicely in your mouth and keeps everything smooth.

It does take a little time and a few steps, but nothing here is hard. Once you taste it, I think you will agree it was worth the wait.

Why You’ll Love This Recipe

Bright, Balanced Flavor – Fresh lemon curd complements fragrant basil with refreshing citrus flavor and creamy richness.

Luxuriously Creamy – Mascarpone and heavy cream give every scoop a rich, smooth texture that feels truly special.

Keto Friendly Sweetness – Allulose delivers satisfying sweetness without added sugar, making this dessert perfect for keto eating.

Beautiful Curd Swirls – Golden lemon curd ribbons make every serving look elegant while adding pockets of tangy flavor.

Recipe Ingredients

For The Basil Ice Cream

• 1 1/2 cups Heavy Cream
• 1 1/4 cups Unsweetened Almond Milk
• 1/2 cup Fresh Basil Leaves
• 1/3 cup Powdered Allulose
• 4 oz Mascarpone Cheese
• 1 tsp Vanilla Extract
• 1/8 tsp Xanthan Gum
• 1/8 tsp Fine Sea Salt

For The Lemon Curd

• 3 Large Egg Yolks
• 1/4 cup Allulose
• 1/4 cup Fresh Lemon Juice
• 1 tbsp Finely Grated Lemon Zest
• 2 tbsp Unsalted Butter

How To Make

Step 1

Warm the heavy cream and almond milk over medium-low heat until steaming. Remove from the heat, add the basil leaves, cover, and steep for 15 minutes.

Step 2

Whisk the egg yolks, allulose, lemon juice, and lemon zest in a small saucepan over medium-low heat. Cook until the curd coats the back of a spoon, then remove from the heat and whisk in the butter.

Step 3

Press the lemon curd through a fine-mesh strainer and refrigerate it until completely cold.

Step 4

Strain the basil-infused cream, then blend it with the powdered allulose, mascarpone cheese, vanilla extract, xanthan gum, and sea salt. Refrigerate for at least 3 hours.

Step 5

Churn the basil mixture in an ice cream maker according to the manufacturer’s directions until thick and creamy.

Step 6

Layer the ice cream with spoonfuls of lemon curd in a freezer-safe container. Freeze for 3 to 4 hours before serving.

Tips

Keep the Basil Flavor Fresh

Warm the cream and almond milk only until you see steam rising. If the mixture starts bubbling, the basil can develop a cooked flavor instead of tasting fresh and fragrant.

Keep the saucepan covered during the full 15-minute steep. Before straining, gently press the basil with the back of a spoon to release more flavor without pushing pieces through the strainer.

Cook the Lemon Curd Gently

Use medium-low heat and whisk the lemon curd constantly, especially around the bottom and edges of the saucepan. It is ready when it lightly coats a spoon and a line drawn through it stays clear.

Do not let the curd boil. High heat can make the yolks turn grainy, while gentle heat keeps the curd smooth and gives the lemon swirl a creamy texture.

Strain the Curd While Warm

Pass the lemon curd through a fine-mesh strainer right after mixing in the butter. Warm curd moves through the strainer easily, while chilled curd becomes thick and much harder to press through.

This step removes pieces of zest and any small bits of cooked yolk. Press plastic wrap directly onto the surface before chilling so a firm layer does not form on top.

More Recipes

• Keto Blueberry Basil Cookies
• Keto Lemon Posset Cups
• Keto Lemon Ricotta Cookies
• Keto No Bake Blueberry Lemon Curd Cheesecake
• Keto Strawberry Ice Cream

Frequently Asked Questions

Can I use another keto sweetener instead of allulose?

Allulose gives this ice cream its smooth, scoopable texture, so it is the best choice for this recipe. Powdered monk fruit blends can work in the basil base, but the finished ice cream may freeze firmer.

For the lemon curd, use a powdered keto sweetener that dissolves easily. Check the sweetener label for a conversion guide, since sweetness levels can vary.