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
Keto Peach Ice Cream
Equipment
Ingredients
- 400 grams ripe peaches, peeled and sliced, about 2 1/2 to 3 medium peaches
- 1/3 cup (78.86 g) Bocha Sweet, (or xylitol)
- 1 tbsp lemon juice
- 1 1/2 cups (357 g) heavy whipping cream
- 1/2 cup (118 g) unsweetened almond or hemp milk
- 1/3 cup (60.67 g) 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
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 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.
Notes
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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Hello! I was wondering if I could replace the almond milk with heavy cream? Would the proportions be the same? I want to make this for my hubby because he loves ice cream and I keep drooling over this recipe!
Yes, that’s fine. It just will be heavier and more filling, which isn’t necessarily a bad thing…
I forget… if I am sensitive to almond and coconut milks, can I just use the same extra amount of HWC?❤️
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 ????
You’re so welcome!
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
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…
Perfect for summer and for still staying on track! Thanks for sharing!
Sign me up! I could eat a big bowl of this right now!
I made this when it was triple digits the other day and it turned out perfectly!
I can’t wait to try this!! It’s faaaantastic!!!
What a delicious recipe! Can’t wait to give this a try; looks amazing and healthy too!
Once again, Absolutely terrific tasting! Will make again and again I’m sure. My diabetic dad loves peaches.
Thank you!
Can I add or substitute torani poeach syrup?
peach syrup
Sure, I don’t see why not.
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&c=Torani@SugarFreeSyrups).
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!
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
I would!
The recipe calls for 1/4 tsp salt. THe steps do Not list salt. Is salt needed and if so where in the steps do you add it?
Please read step 4 carefully because the salt is indeed listed in the instructions.
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.
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
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.
I LOVE this recipe. I’ve made it twice now in the last week. In case it helps anyone, I used 1/4 tsp pure monk fruit (not Lakanto) plus 1/3 c Gentle Sweet. I mixed those two together, added about half to the peaches whiles they sat, and added the rest during step 3. It worked out really well and is a new family/friend favorite. Thanks for all the time you put into your amazing recipes!
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!
My only real thought is that coconut sugar is pretty high carb.
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.
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.
Thank you for the clarification. I have gained a deeper understanding. I am waiting for delivery of Bocha Sweet.