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.
Can you have peaches on a keto diet?
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. If it works for you, I say go for it. 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.
But it was a revelation to me to discover that peaches aren’t actually that high carb compared to many other fruits. It was actually a reader who pointed this out to me and it was like the heavens opened up and the sun shone down. Hallelujah!
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
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.
- 400 grams ripe peaches, peeled and sliced about 2 1/2 to 3 medium peaches
- 1/3 cup Bocha Sweet (or xylitol)
- 1 tbsp lemon juice
- 1 1/2 cups heavy whipping cream
- 1/2 cup unsweetened almond or hemp milk
- 1/3 cup Swerve Sweetener
- 4 large egg yolks
- 1/4 tsp salt
- 1/2 tsp glucomannan powder (or xanthan gum)
- 2 tbsp vodka (optional, helps reduce iciness)
- 1/2 tsp vanilla extract
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 1/2 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.
This recipe makes almost 1 1/2 quarts of ice cream, once it's properly churned. So it really could be divided into 10 servings!