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
Cheesecake Stuffed Strawberries
No Churn Neapolitan Ice Cream Cake
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!
Laura says
I love all your recipes and I have bought your EKK book. What is your suggestion for using the 4 leftover egg whites? Thanks for all the time you put into helping us all be our most healthy selves!
Carolyn says
This post on leftover egg yolks also links to a post on egg whites… https://alldayidreamaboutfood.com/35-low-carb-recipes-egg-yolks/
Laura says
I should have known you would have a great blog post! Thanks!
Kate Breth says
What can I use instead of the Bocha Sweet? More swerve? My local store doesn’t carry this and I would like to make this very soon and not have to order it as I have peaches from Georgia ready to use now. Thanks.
Gwen Larson says
And now I understand why I like so many of your recipes. Like me, your diabetic and use keto to keep it under control. (I’m type 2 since age 40 and keto is the ONLY thing that works for me!) Thank you for doing the hard work of recipe creation (that’s way outside my comfort zone).
Joan says
Could frozen peaches work? My fresh ones are out of season now.
Laura Flockenzier says
The other day I made myself peach muffins when I made a peach pie for my family. They are fabulous to keep in the freezer and pull out for breakfast with a cup of coffee. When fresh peaches are in season I think you have to adapt to keep this lifestyle sustainable. I will definitely try this recipe too!
Carolyn says
Totally agree!
Debbie says
Thank you! I have fond childhood memories of HAND CRANKING peach ice cream! If the kids wanted dessert…we had to crank! I luv ur recipes and ur blog!
Carol V says
Well Carolyn, you just made my husband very happy. He LOVES peaches, and was quite sad when he thought he couldn’t have another peach. We are both diabetic and trying to do keto. I do have a question though. I read on some site (can’t remember where now) that xylitol cause higher spikes in blood sugars. Now I know you carefully do your research, so do you have any idea why they would say that? I have to go back to where you explain ice cream sweeteners again. 🙂 Thank you for all your hard work for us. God bless you.
Carol
Carolyn says
Xylitol can spike some diabetics, yes. It doesn’t spike me high but I find I go higher with it than I do with just erythritol. Do keep in mind that diabetes is SO individual, something that spikes you may not spike others and vice versa.
But for a softer, not rock hard ice cream, you really need something else. Bocha Sweet does not seem to spike me at all.
Karen says
LOVVVVVVE PEACHES – this recipe makes me so happy.
Carol V says
Thank you so much for the information. Will be making this soon.
Me says
It’s the fructose in the peach that makes it not keto. Also consider that one peach alone is half of a daily intake of carbs on keto.
Carolyn says
Um… did you read the part where I said I wouldn’t sit down and eat a whole peach in one sitting? But that worked into a recipe that includes plenty of healthy fats, it’s fine. There are no keto/non-keto foods. If you chose to follow a program that eschews fruit like this entirely, have at it. But don’t try to tell other people how to live their keto life.
Carolyn says
Also, I know you won’t come back since this is obviously a hiding troll (Me, at [email protected]???) but for other people’s edification, per 100g, peaches have less fructose than strawberries or raspberries.
https://thepaleodiet.com/fruits-and-sugars/
Carolyn – fighting misinformation about keto one comment at time. 🙂
Princess Jazmyn says
Yes! Go Carolyn. This is an individual journey and the Me to community should encourage and not judge! Kudos on this great recipe
Karen says
Hell YEAH. Thank you for fighting misinformation about keto! You are the Rockstar of Keto.
Dawn M Magula says
Thanks for the recipe and the laugh this morning!! My peaches are macerating as I type!!
Carolyn says
Enjoy!
Kate says
Thanks for the info on peaches. I just made your blueberry scone recipe as a coffeecake with one peach and the blueberries o n top. Also added some brown swerve, butter and cinnamon on top of te chopped peach and blueberries. Definitely yummo.
Carolyn says
Sounds amazing!
Faith Wolfe says
If I didn’t love your site already, this would have sealed the deal! Peaches are my favorite. I’ve bought the Peach Halo Top multiple times even though it has ingredients that I usually avoid.
Bonus that you’re a fellow Oregonian! (Eugene, here!) I hope we meet in person some day. Maybe I could return the favor and WOW you with my crackers! 😀
Thank you for sharing your wonderful recipes 💕💕💕
Terri Becraft says
Hallelujah! I LOVE peach ice cream. I’ve been on a keto ice cream / popsicle kick since getting my compressor model ice cream maker this summer. I’ve followed your tips using some Bocha Sweet with Swerve and adding a little alcohol and have been having fabulous results! I know this peach recipe will be another winner. Can’t wait for the weekend! Thank you Carolyn. Your recipes are keto game changers!
janet says
oh yum! This recipe sounds great. Reminds me of when we would drive to the peach orchards every spring to have peach ice cream and buy peaches. Always loved it.
Thanks again for another great recipe.
Julie says
This looks amazing! My husband planted some peach trees a year or so ago. Look forward to making your ice-cream when the tree delivers its first harvest. Agree 100% with you that higher carb foods can be added into recipes and enjoyed without guilt. 🙂
Kate says
I see you listed glucomanaan as a first choice over xanthum gum. Is there a difference in outcome? I know xanthum gum is used as a binder in keto recipes but, to me, it sometimes makes the texture a bit, well, gummy. I wonder if gluccie would be better. Haven’t invested in it but wwould if it is an improvement. I like it when you discuss various ingredients and keep us apprised of new ones. Thanks.
Carolyn says
Well, I used to use xanthan all the time and I still do at times but I am finding glucomannan is a good replacement. Xanthan can give things a bit of a slimy feel. Glucomannan thickens without that.
D says
What a revelation. Can’t wait to try this! As an aside, was watching contestants on Masterchef make the French cookies, Macarons last night. They were almond flour based and I was wondering if you have ever thought of “ketofying” those wonderful little macarons with the delightful little ruffled “feet”?
Carolyn says
A lot of people have tried… it’s not the almond flour that’s the issue, it’s the sweetener. Swerve tends to recrystallize too much. I have some ideas on maybe how to correct that…
Sheree Maldonado says
Hi just st wondered if you can use coconut milk instead of almond.??
Carolyn says
That should be fine.
Karen says
What a great recipe and thank you for the explanation on peaches and carbs. I made this yesterday but realized that I only had erythritol, no xylitol based sweetener. I understand the need to mix the sugar types so I grabbed coconut sugar, hoping it would work. The color isn’t pretty but the cooked custard tastes pretty good. I’ll churn today. Curious, though, what your thoughts are on my substitution? Thanks again for your recipe and a taste-chance for some sweet moderation!
Carolyn says
My only real thought is that coconut sugar is pretty high carb.
Karen says
Thanks for your reply. I compared the carb count of the coconut sugar to xylitol. Both are 4 grams per teaspoon. Am I misunderstanding something? The ice cream turned out quite well, although I’d say that the coconut sugar’s flavor overwhelmed the peaches. It was quite tasty, the texture is beautiful but it tasted more like coffee ice cream. That had to be the coconut sugar! I’m ordering the Bocha Sweet and will try it again. Even our littles loved it. Thanks, again, for a great recipe and for sharing your knowledge.
Carolyn says
Yes, you are missing something. Xylitol is a sugar alcohol and doesn’t affect blood sugar as much, whereas coconut sugar has high impact on blood glucose.
Erythritol is the best sugar alcohol because it doesn’t impact blood sugar at all. Bocha Sweet doesn’t seem to either, Xylitol does a bit, but coconut sugar is really just sugar.
Karen says
Thank you for the clarification. I have gained a deeper understanding. I am waiting for delivery of Bocha Sweet.
elizabeth slabe says
Hi Carolyn
Can you use Monk Fruit Sweetener instead of Bocha ( must be new)? Love that you are adventurous and using peaches!
Thanks
Liz Slabe
Carolyn says
If by “monk fruit” you mean Lakanto, then no. It’s mostly erythritol so calling itself a monk fruit sweetener is very misleading! You need Bocha Sweet (not new, been on the market for years), allulose, or xylitol.
Tonnia Williams says
Delicious peach ice cream thank you for being peaches back into my life. The peach flavor is perfect for me. I always look forward to making your recipes on your blog and own all of your cookbooks. Please keep up the good work and I’ll keep buying your cookbooks since none have disappointed me yet.
Tanya Donoghue says
Hi Carolyn I’m currently making this peach ice cream and I’m wondering if I double the recipe do I also double the vodka as well? Thanks for all you wonderful recipes!! Tanya
Carolyn says
I would!
Sarah says
I made this today. I subbed 1/3 cup Gentle sweet on the peaches and 1/3 cup Gentle sweet in the heavy cream. And I used 1 Tbls glycerin in place of the vodka. It turned out so smooth and creamy! It’s a hit with the family!
raymond starego says
Can I add or substitute torani poeach syrup?
raymond starego says
peach syrup
Carolyn says
Sure, I don’t see why not.
Anna says
One reason to reconsider Torani Peach Syrup (delicious though it may be) is to consider the carbs.
The sugared version has 17 g carbs per oz and the sugar-free Torani is sweetened with Sucralose/Splenda brand. So . . . neither version plays friendly with blood insulin and the regular version might also spike blood glucose. Just want to make sure to calculate the carbs the syrup adds to the recipe to see if that works with your plan. (Nutrition facts for the sugar free Torani Peach Syrup are here https://shop.torani.com/Sugar-Free-Peach-Syrup/p/TOR-372558&[email protected]).
Dee Gee says
Once again, Absolutely terrific tasting! Will make again and again I’m sure. My diabetic dad loves peaches.
Carolyn says
Thank you!
Sara Welch says
What a delicious recipe! Can’t wait to give this a try; looks amazing and healthy too!
Katerina @ diethood .com says
I can’t wait to try this!! It’s faaaantastic!!!
Stephanie says
I made this when it was triple digits the other day and it turned out perfectly!
Anna says
Sign me up! I could eat a big bowl of this right now!
Katie says
Perfect for summer and for still staying on track! Thanks for sharing!
Linda says
Hi Carolyn,
I’m making this today (yay!) and just curious why you’ve switched from using xanthan to glucomannan in your ice cream recipes? I know you are constantly refining your processes so I’d just wondered if you’d discovered something better about the latter’s performance or on blood sugar.
Thanks!,
Linda
Nanabella says
She explained to a previous comment, that xanthan gum has a tendency towards a bit of a slimy texture, and glucomannon only thickens, without the slimey texture…
Debbie Taurozzi says
I absolutely love desserts and baking so when I started my keto lifestyle, this was one thing I missed tremendously. Thank you for showing me the way back to baking ng on keto!!! Can not wait to make this peach ice cream…..do you have a peach cobbler recipe you could share?
Thanks 😀
Carolyn says
You’re so welcome!
Nanabella says
I forget… if I am sensitive to almond and coconut milks, can I just use the same extra amount of HWC?❤️