Sugar Free Peach Ice Cream

I used to think peaches were the enemy. Sweet, juicy, summer-perfection enemies. Then I ran the numbers and realized: you can peach responsibly on keto—you just have to be smart about it. Enter: this creamy, churned keto peach ice cream that tastes like childhood but fits your macros.

I tried a few versions before this one. One was icy. One tasted like frozen almond milk sadness. But this? This is scoopable, silky, and just peachy enough to feel like a treat without sending my blood sugar into orbit.

💡 What Solves the “Sad Keto” Problem

Here’s the magic: you’re using real peach, but not too much. Just enough to get that sunny flavor without blowing your carb count. And with a rich egg custard base, you’re bringing the fat and protein to balance out the fruit. Plus, two sweeteners (yep, two) keep it soft and scoopable instead of turning into a peach-flavored ice block.

🧾 Ingredients That Kept It Keto

• 400g ripe peaches – About 2.5–3 peaches. Peaches have 10g total carbs per 100g, which isn’t tragic if you portion right.
• 1/3 cup Bocha Sweet (or xylitol/allulose) – Keeps it soft in the freezer. Monk fruit/erythritol alone turns ice cream into a brick.
• 1 tbsp lemon juice – Helps macerate and brighten flavor.
• 1.5 cups heavy cream – Fat source + mouthfeel jackpot.
• 1/2 cup unsweetened almond or hemp milk – Adds liquid without spiking carbs.
• 1/3 cup Swerve – Adds structure and layered sweetness.
• 4 egg yolks – Classic custard base = creamy AF.
• 1/4 tsp salt – Enhances the peach flavor.
• 1/2 tsp glucomannan (or xanthan gum) – Prevents ice crystals and helps with mouthfeel.
• 2 tbsp vodka (optional but smart) – Lowers freezing point = less iciness.
• 1/2 tsp vanilla extract – Rounds out the flavor.

🔁 Low-Carb Substitutions That Hold Up

⚠️ Keto Missteps and How I Fixed Them

👩‍🍳 Step-by-Step: How to Make It

1. Macerate your peach slices with Bocha Sweet + lemon juice for 30 mins. Then mash—texture should be mostly pulp with tiny bits.
2. Heat your cream base: cream + almond milk + Swerve over medium-low. Simmer, don’t boil.
3. Temper your yolks: Slowly whisk in ½ cup of hot cream, then pour yolk mix back into the pot.
4. Cook to 170°F, whisking nonstop. It should coat the back of a spoon.
5. Ice bath it: Pour into a bowl over ice water and chill 10 mins.
6. Mix in peach mash + glucomannan, whisk it well. Chill at least 3 hours (overnight is great).
7. Add vanilla + vodka, then churn in your ice cream maker according to its settings.
8. Freeze 1–2 hours after churning for perfect scoops.

🧠 Smart Moves I Always Use

• I portion into 8 servings (⅔ cup each) for easy macro tracking.
• Always keep the vodka around for ice creams—tiny amount, huge texture payoff.
• Pre-mash peaches before chilling the custard—it marries better when cold.

🧊 Meal Prep Notes That Matter

• Storage: Keeps up to 3 months if airtight. I use silicone ice cream tubs or small portion containers.
• Reheating (lol): Let sit on the counter 10–15 minutes to soften.
• Freezing Tip: Lay plastic wrap on the surface before sealing to avoid ice crystals.

❓ Real Keto Questions, Real Answers

Can I eat peaches on keto?
Yes—in moderation. This recipe uses about 50g peach per serving = 5g total carbs from fruit, which is manageable for most.

Will this spike blood sugar?
Not for me. With high fat, moderate protein, and controlled fruit, this stayed in keto territory.

Can I make it without an ice cream maker?
Technically, yes—but it won’t be nearly as creamy. A churned custard is worth the effort.

What’s the vodka for?
Not buzz. It lowers freezing point so your ice cream stays scoopable instead of rock hard.

🧾 Nutritional Facts (Per Serving – ~2/3 cup)

Check out More Recipes:

• Costco Sugar Free Ice Cream Recipe
• Sugar-Free Banana Ice Cream
• Cinnamon Ice Cream – Sugar-Free
• Sugar-Free Ice Cream – Keto

Sugar Free Peach Ice Cream

Author: Sarah Cooking Method:Churned Custard-based Ice bath Freeze Cuisine:American Courses:Dessert

Difficulty:BeginnerPrep time: 30 minutesCook time: 15 minutesRest time:3 hours Total time:3 hours 45 minutesServings:8 servingsCalories:211 kcal Best Season:Summer

Description

Creamy, churned keto peach ice cream made with real peaches, a custard base, and low-carb sweeteners. Just 6.5g net carbs per scoop—and it actually tastes like summer.

Ingredients

• 400g ripe peaches, peeled and sliced (about 2.5 to 3 medium peaches)
• 1/3 cup Bocha Sweet (or xylitol/allulose)
• 1 tbsp lemon juice
• 1.5 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

Instructions

1. Toss peach slices with Bocha Sweet and lemon juice in a bowl. Let sit for 30 minutes to macerate, then mash into a chunky puree.
2. In a saucepan over medium-low heat, combine heavy cream, almond milk, and Swerve. Bring just to a simmer, stirring frequently.
3. In a separate bowl, whisk the egg yolks with salt. Slowly temper with 1/2 cup of the hot cream mixture, then pour back into the saucepan.
4. Cook the custard, whisking constantly, until it reaches 170°F or coats the back of a spoon. Remove from heat and pour into a bowl set over an ice bath.
5. Let the mixture cool for 10 minutes. Whisk in the mashed peach puree and glucomannan. Refrigerate at least 3 hours or overnight.
6. Once chilled, whisk in the vodka and vanilla extract. Pour into an ice cream maker and churn according to manufacturer instructions.
7. Transfer to an airtight container and freeze for 1–2 hours, until firm enough to scoop.

Notes

• Use ripe, fragrant peaches for best flavor. Underripe = bland ice cream.
  Don’t skip the chill time before churning—the custard must be cold for proper texture.
  A combo of Bocha Sweet (or allulose/xylitol) + Swerve keeps it soft and scoopable.
  The vodka is optional but helps reduce iciness—especially helpful if storing longer than a day or two.
  Store in an airtight container with plastic wrap pressed to the surface to prevent freezer burn.

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