Can something made with peaches possibly be keto friendly? You bet and this homemade peach ice cream proves it. It’s sweet and creamy, and the perfect dessert on a hot summer night.
I know what’s going to happen here. Trust me, I am really good at predicting the future. Here’s what’s going to happen. Someone is going to quickly glance at this recipe for keto peach ice cream and feel that it’s their job to tell me that it’s not keto.
To them I say… sorry, suckers! You are missing out. Because surprisingly, peaches are not that high in carbs, and this keto ice cream recipe is so heavenly and so utterly perfect for summer. It’s like being a kid again, when ripe juicy peaches were gracing every table all summer long.
It’s pure creamy peach heaven and it’s a throwback to simpler times. It’s worth it, believe me.
Are peaches keto-friendly?
You might be surprised to learn that you can incorporate peaches into a healthy keto diet. Per 100g, peaches have only 10g of carbs.
I really do hate the “But that’s not keto!” comments. Because it’s incredibly limiting and incredibly shortsighted. If you follow a specific keto program that stipulates that you avoid certain foods, that’s all well and good. But please remember that the overarching concept of a keto diet is simply one that keeps you in ketosis. That’s it, plain and simple.
Which means that cetain foods that aren’t super low carb can sometimes still be used in small quantities. To add a bit of flavor, perhaps, or to add an air of authenticity.
Compare the same amount of peach to some other fruits and you will see what I mean (keep in mind these are TOTAL carbs, not NET):
Per 100g, peaches have only 10g of carbs.
100g of blueberries have 14g of carbs. And blueberries are often considered acceptable on keto.
100g of strawberries have 8g of carbs.
100g of raspberries have 12g of carbs.
Did I just blow your mind or what?
That said, I am not going to sit down and eat a whole peach. A medium peach has about 14g of carbs and being a diabetic on a keto diet, that isn’t going to do me any favors. It would probably send my blood sugar up and kick me out of ketosis.
But mix a little peach puree in with heavy cream, egg yolks, and other high fat, keto inducing foods, and it’s suddenly a whole new ball game. Each generous serving of this keto peach ice cream has only 6.5 grams of carbs.
How to Make Keto Peach Ice Cream
Use an ice cream maker: This is a churned keto ice cream, so it does require an ice cream maker. If you have the kind that requires you to freezer the canister for 12 hours, don’t forget to do so!
I get asked a lot for ice cream maker recommendations. I have the big compressor model now, which I love because I don’t have to freeze the canister. But I had the basic Cuisinart ice cream maker for years and it worked beautifully.
Use ripe peaches. You will need about 3 medium size peaches that are quite ripe, so that the delicious juicy peach flavor comes through. The flesh should yield a fair bit as you gently squeeze the peach, but it shouldn’t feel mushy. Don’t get rock hard peaches, they simply won’t have enough flavor.
This ice cream has a nice light summery peach flavor. If you want a more intense peach flavor, consider adding a little of this peach flavoring. It’s intense so a little goes a long way!
Macerate the peaches. Macerating fruit helps it release its juices. Normally one would do this with sugar but we don’t use that junk! I used Bocha Sweet and lemon juice. Then you can mash the peaches to a fine pulp, with a few small bits in it for texture.
Make a custard base: This is an old fashioned ice cream recipe using egg yolks, heavy cream, and a little almond milk (use hemp milk for nut-free). The process is similar to creating a custard, wherein you temper the egg yolks with a little hot cream, and then add the yolks back into the pot and cook until thickened slightly.
Use a water bath: You can’t put the hot ice cream base straight into an ice cream maker, even a compressor model, as it won’t freeze properly. It has to chill for at least 3 hours, but you can help speed up the process a bit by putting the custard into a bowl set over an ice bath for 10 minutes.
Two different sweeteners are important: I feel like I am starting to repeat myself a lot here, as I say this in most of my newer ice cream recipes. But a combination of Bocha Sweet (or xylitol, or allulose) and Swerve works best for ice cream that stays scoopable and soft.
A little vodka helps too. You can skip this but it helps reduce iciness. And since peaches have a high liquid content, anything that helps reduce iciness is a good thing!
So creamy and delicious, and so reminiscent of summers gone by, this peach ice cream recipe is truly an amazing keto treat!
How to store homemade peach ice cream
Keto ice cream like this can be stored for several months. The best way to keep it fresh and without any freezer burn is in an airtight container. Sometimes I simply use tupperware with a tight fitting lid. I also have a good pyrex container glass container with a nice tight fitting lid on it.
But I also have two sizes of these Tavolo ice cream tubs. The large size is like a regular quart ice cream container. Then there are little individual sized ones, if you want to store your ice cream with built in portion control.
Other keto summer recipes you might like
Cheesecake Stuffed Strawberries
No Churn Neapolitan Ice Cream Cake
Keto Peach Ice Cream
Equipment
Ingredients
- 400 grams ripe peaches, peeled and sliced about 2 ½ to 3 medium peaches
- ⅓ cup Bocha Sweet (or xylitol)
- 1 tablespoon lemon juice
- 1 ½ cups heavy whipping cream
- ½ cup unsweetened almond or hemp milk
- ⅓ cup Swerve Sweetener
- 4 large egg yolks
- ¼ teaspoon salt
- ½ teaspoon glucomannan powder (or xanthan gum)
- 2 tbsp vodka (optional, helps reduce iciness)
- ½ teaspoon vanilla extract
Instructions
- Set the sliced peaches in a bowl and toss with the Bocha Sweet and the lemon juice. Let sit 30 minutes to macerate and release their juices, then mash up with a potato masher or large fork. They should be well mashed but a few small bits and pieces are okay.
- Set a medium bowl over an ice bath and set aside.
- In a large saucepan over medium low heat, combine the cream, almond milk, and Swerve. Bring to just a simmer, stirring frequently to dissolve the sweetener.
- In another bowl, whisk the egg yolks with the salt until smooth. Slowly pour about ½ cup of the hot cream into the yolks to temper, whisking continuously. Then slowly pour the egg yolk mixture back into the saucepan, whisking continuously.
- Continue to cook, whisking continuously, until the mixture reaches 170F on an instant read thermometor, and/or thickens enough to coat the back of a wooden spoon. Remove from the heat and quickly pour into the bowl over the prepared ice bath.
- Let cool 10 minutes, then whisk in the mashed peach puree. Whisk in the glucomannan. Refrigerate at least 3 hours and up to overnight.
- Whisk in the vodka and vanilla extract and pour the mixture into the canister of an ice cream maker. Churn according to the manufacturer's directions. Once churned, transfer to an airtight container and freeze another hour or two, until firm enough to scoop.
Dianne B says
Thanks for all your great recipes, Carolyn! You’re our go-to recipe source multiple times each week!
Is there something unique about vodka for this recipe, or could bourbon be used in its place?
Cheers!
Carolyn says
Sure!
Kathleen says
I love peach season and this peach ice cream is absolutely amazing! Directions were easy and the results were fabulous! I’m making it again next week.
Rita says
Delicious! I love peach ice cream, but gave up eating it, until now! I added a splash of peach sugar free skinny syrup for a little more flavor. Thank you for creating this. I also made the vanilla flavor, which is also tasty. It’s hot today, this will be a nice treat….in air conditioning. 🙂
Jessica says
Hi, Thank you for this recipe too. Do you think I can substitute the almond or hemp milk with low carb Fairlife cow milk? I don’t think I can consume almond or hemp because I have oxalate toxicity. I also wonder if can take away xylitol? Xylitol converts into oxalic acid in the body. I can’t take a chance with that? I don’t need ice cream to be super sweet. I just really like the idea of peach flavour. It’s perfect for summer when peaches are in season.
Carolyn says
Yes, that should be fine!
Mira says
I love reading all your comments about the different ways the “sugars” react with food. So informative! Thank you!! I would like to make a vanilla custard style ice cream with egg yolks (similar to your peach one), but was wondering about using all Bochasweet or Xylitol as you stated this would make the ice cream way too soft. Just to understand, why is this recipe different? Also, it would be great if you would create a vanilla custard ice cream recipe.
Carolyn says
Well this recipe isn’t different. It has both sweeteners… they are just added at different times.
Linda says
I made this recipe yesterday. It took 6 hours but OMG. It’s so rich and flavorful, almost too rich. Back in the 60’s and 70’s we had ice milk that wasn’t as rich as ice cream. I wish there was a way to make that.
Tere says
Made this last night for my grandsons and me to enjoy. It did not disappoint! It IS a process, but definitely worth the extra time! I used BochaSweet on the peaches; but, subbed Allulose, plus 2 or 3 Tablespoons of Bocha (instead of using the extra adjustment measure of allulose), for the custard. (I absolutely can’t stand the aftertaste of Swerve. I think erythritol would have ruined this fresh peach flavor for me). Thank you for your hard work, research, testing, and sharing of your recipes! I’m truly thankful for you and your help.
Jann says
sounds delicious! what adjustments would you recommend for those who don’t have an ice cream maker please?
Carolyn says
Check out my no churn strawberry ice cream. That should help guide you.
Mary says
Could I
replace the heavy whipping cream with coconut cream?
Carolyn says
It will probably turn a little more icy but you can certainly try it.
Lisa says
this is sooo good! do you think it would work to sub rhubarb in for peaches in the spring?
Carolyn says
Sure!!!
John-Mark says
The “peach flavoring” link in your description is broken, and leads to “Page Not Found,” then jumps to a “Variety Packs” page. Might you tell us which peach flavoring from this company you were recommending, as there are multiple versions? Thanks!
Carolyn says
Try this one: https://amzn.to/3SqWK0H
Bonnie T. says
I made this ice cream yesterday and just had a bowl tonight. Oh my! This is the best ice cream I have ever tasted! The only problems were that I wanted seconds, and that I have to share it with my husband 🙂. But we’ll keep each other accountable and savor this delectable ice cream over the next week or two.
Sandy says
This is my favorite low carb ice cream. We have made it 3 times this summer. I was wondering if you could turn this into a vanilla ice cream by omitting the peaches.
Thanks!
Teresa Contatore says
Made this yesterday. Very simple to make and sooooo yummy! I used peach flavoring instead of vanilla and it really punched up the peach flavor.
Kendall says
Made this as written a few weeks ago and it was fantastic! By far the best custard type ice cream I’ve made in years! I made a batch Strawberries last night and am looking forward to having some today!
Carol says
I can’t wait to try this. Delicious looking. What could be better than a bowl of summer!?
Bob says
This is by far the best ice cream recipe I’ve tried and better than any store bought keto low carb ice cream. I’ve replaced the peaches with strawberries and also black cherries. I did add two tablespoons of almond extract to the 400g of cherries. All excellent ice cream flavors!
Dee says
Question for you. Instead of using vodka, can you use glycerin? If so, same amount? Thank you!
Carolyn says
I honestly don’t know but it’s worth experimenting! 🙂
Marsha B says
Carolyn, I finally got to try an ice cream recipe and I am in love. I could eat ice cream every day and if your others are as tasty as this recipe I might be doing just that. Some of my peaches from the weekend softened up so I’m making all your peach recipes but had to start with this one. It was fairly easy to make although I’m not a fan of tempering, and the hardest part was waiting to be able to put it in my ice cream maker. It was so creamy and perfect consistency right out of the mixer. I’ll make more this weekend w riper peaches before deciding if I want to try adding the peach extract. So a big 5 stars from this ice cream lover. Thank you for sharing all your wonderful recipes with us. I’m hooked.