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.
Geri Juen says
Jennifer, Could allulose be used instead of Monkfruit?
Charlotte Epperly says
Hi, Carolyn! I just got a Cuisinart Ice Cream maker and can’t wait to try this recipe. I wondered if you have tried the new Swerve formula that contains Allulose to make ice cream and if that would work okay. It seems the new Swerve is easier to find now than the original. Thank you for all your recipes. They have truly been a game changer!
Carolyn says
You will still need more allulose, as the amount in that new Swerve isn’t sufficient to keep the ice cream soft.
Linda Harrington says
I have made this a couple times (used frozen peaches as I am in Canada) and loved it, turned out perfect every time.
So it is now strawberry season here and I decided to follow this same recipe only substituting fresh strawberries and it turned out fantastic! Thank you for all your amazing recipes.
Melanie says
YEAH ! Finally got around to ordering the Cuisinart Ice Cream Maker – should arrive sometime today/tonight. The peach ice cream will be my first attempt. My grandmama used to make the BEST peach ice cream, and it brings back good memories of when I was child. Of course, I can no longer use real sugar in recipes as I am T2, but I know your recipe will be WONDERFUL! I can’t wait. I’ll let you know how it “churns” out. HaHa. I crack myself up. Thanks for all you do!
Linda says
I use this ice cream base (omit the peaches) with a swirl of your strawberry rhubarb sauce after churning and what a delicious ice cream!
Carolyn says
Sounds fabulous!
Jo says
could I use yogurt instead of almond milk?
Carolyn says
I can’t see why not. It will add carbs, though!
Rae says
Thanks Carolyn. This ice cream is so delicious. It is definitely one of my favorites and will be made for many years to come. I love having a no sugar alternative ice cream. My son was instantly in love, and like other reviewers saying you could package and sell this stuff. LOL.
Have you tried this recipe with other fruits like berries?
Lisa says
Delicious!! I really like this particular ice cream base. Would like to try it with other fruits or even with just an extract for flavoring such as vanilla, ginger, etc. Would I need to alter the liquid content if not adding any fruit? Just wondering if you or others had tried this with this base recipe?
Patricia Keegan says
Best cream ever! Thank you!
Ivonne Carlo says
I’m asking but I’m going to try it anyway because I literally cant wait for the answer to be able to try this recipe! It’s ok if I use frozen peaches? I live in Puerto Rico and the fresh peaches we have might as well be cardboard. It’s sad… So I figure at least frozen organic has to be better… Don’t cry for me Argentina!
I will be back with a full report.
Carolyn says
Yes, should be fine! Just make sure they don’t have added sugar.
Ivonne says
Thank you! I haven’t had a chance to make it but now I will! I have two kinds so hopefully they will be sugar free! 🙂 Can’t wait!
Trish says
My ice cream maker just came so I am going to be making this today. I bought the peach extract and wanted to know how much do I use and do I eliminate the half teaspoon of vanilla extract if I’m going to be using the peach. I’m so stinking excited to try this today!!!
Carolyn says
Keep the vanilla, add 1/2 teaspoon of peach.
Trish says
I went ahead and made this before I heard back from you and I fortunately did what you said and kept the vanilla and added a half teaspoon of the peach extract. It was the best ice cream ever. I took it to work and my coworkers wanted me to sell it. They wanted to buy tubs of it because they said it was better than any keto ice cream they ever had at the store. I’m making it again today but I’m using fresh strawberries instead of peaches. The strawberries did produce quite a bit of juice so I poured a lot of the juice out because I didn’t know if that would affect the recipe. Thank you so much for all that you do. You are amazing!!!
Carolyn says
That’s so great to hear!
Anita says
I always make strawberry lemonade with extra strawberry juice— it’s delicious.
Marcelle says
Can I Use Allulose instead of the BochaSweet/Swerve combo? I do have the BochaSweet but really don’t want to buy a bag of Swerve just for this recipe.
Carolyn says
If you do all allulose it will be delicious but… it may take 2 or 3 days to firm up properly!!!
Hermes Ten says
Serious Keto recommends Tara Gum for creaminess. Have you tried it? I find xanthan gum to be a little slimy.
Carolyn says
Tara gum? Do you mean Guar gum?
Denise Freitas says
No, tara gum is correct. Also know as Peruvian carob. Modernist Pantry recommends it as a thickener.
Alice says
Hi Carolyn will you be able to taste or smell the Vodka?
Becky says
This peach ice cream recipe is delicious. Carolyn, do you think this would work to eliminate the peaches and add buttered pecans? I have seen many recipes for buttered pecan ice cream but I particularly love this ice cream base.
Becky Winton says
This ice cream is delicious. Carolyn do you think this recipe would work to emit the peaches and add buttered pecans? I have seen other recipes for butter pecan ice cream but I love this base recipe.
Debbie Archibald says
This is the best peach ice cream I have ever had. I live in OR and Medford peaches are the best. I bag enough peaches so I can make this ice cream all year long! Thank you again for all your wonderful recipes! I never go wrong with one of your recipes, they are the best!!!
Carolyn says
I live in Oregon too! But up in Portland… want to send me some of your peaches??? 😉
Becky says
This is delicious. A friend just brought me some SC peaches, and I immediately thought of this recipe.
Thank you.
KC says
This peach ice cream recipe is so good, I decided to try making strawberry, chocolate, & vanilla out of one batch of the base. Also, I made it in my high speed blender rather than heating it up on the stove. I don’t have an ice cream maker, so previously I whisked the peach ice cream in a stand mixer prior to freezing, but the high speed blender puts enough air in it, I’m hoping. Having trouble being patient while it’s freezing, but it is so tasty!!
Margaret frances Cavanaugh says
Can you use the new Ninja ice cream maker for these?
Carolyn says
Sorry, I don’t own one.
Colleen Prusha says
I just bought the Ninja and my first try at ice cream was with this recipe. There are no Keto recipes in the Ninja owners guide. It is a completely different process from other ice cream machines and I had to wing it because Ninja has you freeze the custard and then process. You have to freeze it in the pint containers that come with the machine and they have a maximum fill mark. (There was no information that I could find re a minimum fill.) This recipe made too much for 2 pints and too little for 3. I filled them about an inch shy of full but they made up beautifully. This was the best Ice cream I have ever tasted, and I do not particularly like peach unless fresh off of the tree. I did not use the extract and it was still flavorful. We were spending WAY too much money for Rebel Keto ice cream (which we found to be best tasting) and figured investing in a machine would become profitable in a few months. The drawback with the Ninja is that you have to wait 24hrs before you can process. It is worth the wait! It’s noisy but only takes a couple of minutes before you can indulge. I made Carolyn’s vanilla cream last night and we will add in goodies to make a blizzard tonight. I have not tried one of Carolyn’s recipes that is not a keeper.
Miria Salamo says
You was write. I just made It and I just fall love with on it. It was so Amazing.