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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I’ve been living the high fat-low carb lifestyle for about 4 years now. I’ve been wanting coffee or cinnamon ice cream for a while and I can’t find it gluten free. After seeing your peach ice cream recipe I purchased the 1-1/2 qt compressor Cuisinart ice cream/gelato maker and made ice cream for the first time. (It did run out of the handy window all over the ice cream maker, there isn’t a way to lock the little window.) I really was expecting the first time to be a flop, but your recipe is amazing! So now I need to tinker with it. It’s a little rich for me, like eating butter, can I substitute 1/2n1/2 for the cream? Also, you mentioned to someone who wanted to make just vanilla to add another cup of cream. So how would I make cinnamon or coffee ice cream, these are dry ingredients? In the coffee ice cream, could I use Kahlua instead of vodka (it doesn’t have an ingredient list)?
yes, you can do half and half. Or you can use some almond milk in place of some of the cream. I find it strange that it overflowed your maker because I have that EXACT model and never had an issue. You want to make sure the liquid isn’t higher than the second bar of the churning arm… but this amount shouldn’t be.
For vanilla, please search my blog as I have an excellent vanilla ice cream recipe.
I could see the top of the mixing bar, it was clear of the custard. I used 3 peaches and that was the only change I made to the recipe, since the recipe called for 2-1/2 to 3. If there hadn’t been a window, I think the ice cream would have all stayed in. I’ll search for your vanilla ice cream but I keep getting diverted by lemon bars, lemon curd, and the list goes on. You’ve got a lot of great recipes!
LOL! It’s so weird, because another person mentioned one of my ice creams spilling over in a 1 1/2 quart maker but I’ve always had 1 1/2 quart makers and never had an issue.
I have a Cuisinart 1-1/2 quart ice cream maker and it overflowed and made a huge mess.
Not sure why it would do that… something must have gone wrong. Because I too have a 1 1/2 quart Cuisinart and haven’t had any issues.
Me, too. But I did add a bit more peach (a full 3 peaches because, well, you know…) and I had just made the keto angel food cake, so had 5 egg yolks and added all of them. On first putting it into the ice cream freezer, I saw it was a lot more than other recipes, but half-way thru it overflowed. I just scooped a bunch out, finished churning that batch, then put the extra back in to finish in about 10 minutes or so after removing the finished portion. This is the BEST keto ice cream I’ve tasted. We’ll, Jamocha Almond Fudge is pretty much up there, too!
Can you substitute the vodka with Peach Schnapps? My husband and I just bought the Cuisinart model and can’t wait to make our favorite – peach ice cream. Don’t have vodka on hand. Love your “The Ultimate Guide to Keto Baking” book!
I would imagine so… but I don’t know if schnapps typically have sugar in them?
Sorry, please Ignore the salt question. I see it step 4, my screen cut it off on my phone. I love your ultimate guide to keto baking book!!
Darn, I saw this AFTER I answered you. 😉
Made this today using BochaSweet and Allulose as always because I just can’t use erythritol. It’s delish! I under churn so it’s softer going in the freezer but stays soft for days. Ice cream doesn’t last long here. Thank you for using glucomannan instead of xanthan!
OH EMM GEEE!!!! This stuff is amazing! A neighbor gave me some over ripe peaches that needed to be used right away. In my pre-keto days I would have just eaten them but now I was looking for a way to incorporate them into a keto-friendly dessert. When I found your ice cream recipe I knew this was the recipe I had to make. And I was not disappointed. It tastes so fresh and juicy, just like a bright summer day. I had to hide some in the back of the freezer so I can keep it for myself – I don’t want to shar this with my honey!
What can I use besides xylitol? I have pretty much every other sweetener there is. I don’t buy xylitol because our dogs lick everything off the floor and it’s deadly to them if I happen to drop some.
BochaSweet. That’s the top choice.
Absolutely the best keto ice cream I’ve ever made. And peach too. No weird mouth feel. It’s outstanding
I went to the flavoring site you recommended and there were many ‘peach’ flavors. Which one do you suggest?
Thanks!!
Mari
Honestly, not really sure. As long as it’s keto-friendly, any should be good.
Can you substitute peaches with apricots? If so how much apricots would you use? THANK YOU
Any reason this wouldn’t work with strawberries? (or any low carb fruit for that matter?)
So just now read someone else’s comment that strawberries work great. Love your recipes.. Own all your books!
I’ve been Keto for 7 Years and I just have to say that I agree with the author of this recipe. There are so many variables on if you can eat peaches or anything that’s considered a carb. For instance, I fast daily and eat one meal a day. I’m way beyond fat adapted and having a peach here and there will not hurt me. Put into perspective, if the ratio of carbs is low enough compared to your other macros, then you will be ok. Just don’t eat carbs every day, you’ll see that you can tell when you’ve overdone it. If you have, just throw in a longer fast period. Find what works for you. My hubby and I switch it up every once in a while and have a complete carb dinner. We might even do a month of carnivore 2x a year.
If you want to see who I am, check me out on Instagram. Summerof_1975 I have a free work out plan there as well.
Carolyn,
I am allergic to fresh peaches, most stone fruit actually, can I make this with canned peaches/
Canned peaches usually come in a very sugary syrup…
After successfully making your fabulous vanilla ice cream I was so surprised to see a peach version! We had a banner year for peaches this year and I canned quite a bit of jam using splenda (I know but I’m not diabetic, just want less sugar). Could I use some of that jam in place of macerating peaches?
I would imagine so!
My husband was diagnosed diabetic this past spring. He adores ice cream and any frozen dessert but besides being horribly expensive it seems that most if not all commercial “no sugar added” ice creams have maltodextrin. As you know, this is not a diabetic friendly ingredient. So I bought an ice cream freezer and started trying to make sugar free ice cream myself. They tasted fine, as long as you remembered to take the ice cream out of the freezer about an hour before you actually wanted it because they were all as hard as a rock. Except for this one, this one is AWESOME! Wrong time of year for fresh local peaches, but it seems that thawed frozen works just as well. Substituting thawed frozen strawberries also works well, in fact he likes that even better. Thank you SO MUCH for this recipe.
So glad you like it and that he gets to eat a few treats! I have more ice cream recipes and as long as you use half Swerve and half Bocha Sweet, they are all lovely and scoopable.
This recipe is perfection. I’ve made this ice cream twice already and planning a 3rd time. I know you have another vanilla ice cream recipe but I love the custard base and resulting rich taste of this one. Can you tell me how I’d adapt this recipe to plain vanilla?
Just leave out the peaches and replace with another cup of cream or cream/almond milk combo.
Thank you! Trying this TODAY!!!