Irresistible Keto Peach Ice Cream

I’ve always thought that giving up ice cream was the hardest part of eating keto. Sure, I can swap out pasta and bread without missing them too much, but ice cream? That’s a different story. Especially during summer when peaches are in season and I’m craving something cold and creamy.

That’s why I worked on perfecting this keto peach ice cream recipe. It’s got real peaches, a custard base that tastes rich without all the sugar, and it actually scoops like regular ice cream. No rock-hard frozen mess that you need to thaw for twenty minutes before serving.

Want something fruity that won’t kick you out of ketosis? I’ve got you covered. Prefer chocolate? I’ve got recipes for that too. But honestly, when peaches are sweet and ripe, this is the one I make on repeat all summer long.

What Kind of Peaches Should I Use?

For the best keto peach ice cream, you’ll want to use ripe, in-season peaches when possible since they’ll have the most natural sweetness and flavor. Fresh peaches are ideal, but if it’s not peach season, frozen peaches can work too – just make sure to thaw them completely and drain any excess liquid before using. Yellow peaches are the most common choice and work great, though white peaches will give you a slightly sweeter, less acidic flavor if you can find them. When selecting fresh peaches, look for ones that give slightly when you press them and have a sweet, peachy smell at the stem end.

Options for Substitutions

This keto ice cream recipe has some room for swaps, though a few ingredients are pretty important to keep:

• Bocha Sweet or xylitol: You can use other keto-friendly sweeteners like erythritol or allulose for the peach mixture. Keep in mind that allulose stays softer when frozen, which might actually help with texture.
• Swerve Sweetener: Any granulated erythritol blend works here, or you can use monk fruit sweetener. Just taste as you go since sweetness levels vary between brands.
• Almond or hemp milk: Coconut milk, cashew milk, or any other unsweetened plant-based milk will do the job. You can even use half-and-half if you’re not dairy-free.
• Egg yolks: The egg yolks are really important here – they create that creamy custard base that makes this ice cream smooth. I wouldn’t recommend substituting these.
• Glucomannan or xanthan gum: These thickeners are pretty interchangeable. If you don’t have either, you can skip it, but your ice cream might be a bit icier and less scoopable.
• Vodka: The vodka helps keep the ice cream from getting too hard, but it’s totally optional. You can leave it out if you prefer – just let the ice cream sit at room temperature for a few minutes before scooping.
• Peaches: You can swap peaches for other low-carb fruits like strawberries or raspberries. Just keep the amount similar to maintain the keto-friendly carb count.

Watch Out for These Mistakes While Making

The biggest mistake when making keto ice cream is rushing the custard and scrambling your egg yolks – keep the heat at medium-low and stir constantly, making sure the mixture never goes above 170°F or you’ll end up with sweet scrambled eggs instead of smooth ice cream.

Don’t skip the ice bath step after cooking the custard, as cooling it down quickly prevents bacteria growth and helps you get to the churning stage faster.

When adding the hot cream mixture to the egg yolks, pour it in slowly while whisking constantly (this is called tempering), otherwise the eggs will cook too fast and create lumps.

For the creamiest texture, make sure your custard base is completely cold before churning – at least 3 hours in the fridge or even overnight – since warm mixtures don’t churn properly and can result in icy, grainy ice cream.

What to Serve With Peach Ice Cream?

This peach ice cream is perfect on its own, but I love serving it with some keto-friendly almond flour cookies or a slice of low-carb pound cake for a more complete dessert. If you want to keep things simple, a handful of toasted pecans or sliced almonds on top adds a nice crunch that pairs really well with the creamy peach flavor. For a fancier presentation, you can serve it alongside some fresh whipped cream and a few extra peach slices, or even drizzle it with a sugar-free caramel sauce. On hot summer days, I sometimes make it into an ice cream sandwich using keto-friendly cookies or serve it in a waffle cone bowl made from almond flour.

Storage Instructions

Store: Keep your peach ice cream in an airtight, freezer-safe container for up to 2 weeks. Press a piece of parchment paper directly on the surface before sealing to prevent ice crystals from forming on top.

Scoop: Since homemade ice cream tends to freeze harder than store-bought, let it sit on the counter for about 5-10 minutes before scooping. This makes it much easier to serve and gives you that perfect creamy texture you’re looking for.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1100-1250
• Protein: 13-18 g
• Fat: 95-110 g
• Carbohydrates: 35-45 g

Ingredients

For the peach mixture:

• 14 oz peaches (peeled and diced into 1/2-inch pieces)
• 1/3 cup xylitol
• 1 tbsp lemon juice
• 1/4 tsp ground ginger

For the dairy base and final assembly:

• 1 3/4 cups heavy cream
• 1/2 cup almond milk
• 1/3 cup sweetener
• 4 large egg yolks
• 1/2 tsp sea salt
• 1/2 tsp glucomannan
• 2 tbsp vodka
• 1 tsp vanilla extract

Step 1: Macerate Peaches and Prepare Ice Bath

• 14 oz peaches, peeled and diced
• 1/3 cup xylitol
• 1 tbsp lemon juice

Peel and dice the peaches into 1/2-inch pieces, then place them in a bowl with xylitol and lemon juice.

Stir well to combine and let sit for 30 minutes—this draws out the peach juices and develops the flavor.

While the peaches macerate, set up an ice bath by filling a large bowl with ice water; you’ll need this to cool the custard base quickly.

After 30 minutes, gently mash the peaches with a fork to break them down slightly, creating a chunky peach mixture.

Step 2: Create the Custard Base

• 1 3/4 cups heavy cream
• 1/2 cup almond milk
• 4 large egg yolks
• 1/2 tsp sea salt
• 1/3 cup sweetener

Pour the heavy cream and almond milk into a pot and heat over medium heat until it reaches a simmer—you’ll see small bubbles forming around the edges.

While the cream heats, whisk together the egg yolks and sea salt in a separate bowl until the yolks are pale and slightly thickened, about 1 minute.

Once the cream mixture is hot, slowly add about 1/2 cup of it to the egg yolks while whisking constantly; this tempers the eggs so they don’t scramble.

Then pour the tempered egg mixture back into the pot of hot cream, whisking continuously to combine.

Step 3: Cook and Cool the Custard

• custard mixture from Step 2

Continue cooking the custard mixture over medium heat, stirring frequently with a wooden spoon or whisk, until it reaches 170°F on a thermometer and coats the back of the spoon—this takes about 5-8 minutes and ensures food safety.

I like to use a thermometer here rather than guessing the consistency, as it guarantees the eggs are pasteurized and the texture is perfect.

Immediately pour the cooked custard into a clean bowl set over your ice bath, stirring occasionally for about 10 minutes to cool it down quickly.

This rapid cooling stops the cooking process and helps develop a smooth texture.

Step 4: Combine Peaches and Stabilizers

• cooled custard from Step 3
• macemented peaches from Step 1
• 1/2 tsp glucomannan
• 2 tbsp vodka
• 1 tsp vanilla extract

Once the custard has cooled, stir in the macemented peach mixture from Step 1, then sprinkle the glucomannan over the top and whisk thoroughly to distribute it evenly.

Glucomannan acts as a thickening agent and helps create a creamier texture in the final ice cream.

Stir in the vodka and vanilla extract—the vodka lowers the freezing point slightly, which keeps the ice cream scoopable even at low temperatures.

Cover and refrigerate the entire mixture for at least 3 hours, or preferably overnight, to allow the flavors to meld and the mixture to chill completely.

Step 5: Churn and Freeze

• chilled mixture from Step 4

Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions, typically 20-30 minutes, until it reaches a soft-serve consistency.

Transfer the churned ice cream to a freezer-safe container and freeze for 1-2 hours until firm enough to scoop.

I recommend slightly softening the ice cream at room temperature for 5 minutes before serving if it’s been frozen longer than a few hours—this makes it easier to scoop and brings out the peach flavor.

Irresistible Keto Peach Ice Cream

Delicious Irresistible Keto Peach Ice Cream recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8 servings

Calories: 1175

Ingredients Method

Ingredients

  

For the peach mixture

• 14 oz peaches (peeled and diced into 1/2-inch pieces)
• 1/3 cup xylitol
• 1 tbsp lemon juice
• 1/4 tsp ground ginger

For the dairy base and final assembly

• 1 3/4 cups heavy cream
• 1/2 cup almond milk
• 1/3 cup sweetener
• 4 large egg yolks
• 1/2 tsp sea salt
• 1/2 tsp glucomannan
• 2 tbsp vodka
• 1 tsp vanilla extract

Method

 

1. Peel and dice the peaches into 1/2-inch pieces, then place them in a bowl with xylitol and lemon juice. Stir well to combine and let sit for 30 minutes—this draws out the peach juices and develops the flavor. While the peaches macerate, set up an ice bath by filling a large bowl with ice water; you'll need this to cool the custard base quickly. After 30 minutes, gently mash the peaches with a fork to break them down slightly, creating a chunky peach mixture.
2. Pour the heavy cream and almond milk into a pot and heat over medium heat until it reaches a simmer—you'll see small bubbles forming around the edges. While the cream heats, whisk together the egg yolks and sea salt in a separate bowl until the yolks are pale and slightly thickened, about 1 minute. Once the cream mixture is hot, slowly add about 1/2 cup of it to the egg yolks while whisking constantly; this tempers the eggs so they don't scramble. Then pour the tempered egg mixture back into the pot of hot cream, whisking continuously to combine.
3. Continue cooking the custard mixture over medium heat, stirring frequently with a wooden spoon or whisk, until it reaches 170°F on a thermometer and coats the back of the spoon—this takes about 5-8 minutes and ensures food safety. I like to use a thermometer here rather than guessing the consistency, as it guarantees the eggs are pasteurized and the texture is perfect. Immediately pour the cooked custard into a clean bowl set over your ice bath, stirring occasionally for about 10 minutes to cool it down quickly. This rapid cooling stops the cooking process and helps develop a smooth texture.
4. Once the custard has cooled, stir in the macemented peach mixture from Step 1, then sprinkle the glucomannan over the top and whisk thoroughly to distribute it evenly. Glucomannan acts as a thickening agent and helps create a creamier texture in the final ice cream. Stir in the vodka and vanilla extract—the vodka lowers the freezing point slightly, which keeps the ice cream scoopable even at low temperatures. Cover and refrigerate the entire mixture for at least 3 hours, or preferably overnight, to allow the flavors to meld and the mixture to chill completely.
5. Pour the chilled mixture into your ice cream maker and churn according to the manufacturer's instructions, typically 20-30 minutes, until it reaches a soft-serve consistency. Transfer the churned ice cream to a freezer-safe container and freeze for 1-2 hours until firm enough to scoop. I recommend slightly softening the ice cream at room temperature for 5 minutes before serving if it's been frozen longer than a few hours—this makes it easier to scoop and brings out the peach flavor.