Keto Peach Ice Cream Recipe: Creamy Low-Carb Frozen Dessert

Are peaches keto friendly?

Peaches can be enjoyed on a keto diet if you account for their carbs. A medium peach contains natural sugars and typically provides roughly 12–15 grams of total carbohydrates and about 2 grams of fiber, leaving around 10–13 grams of net carbs. Use smaller portions or adjust serving sizes to keep within your daily carb allowance.

Ingredients

This recipe uses five keto‑friendly ingredients. The base is a simple, creamy custard adapted from an easy no‑churn ice cream method.

• Peaches – Fresh, ripe peaches provide natural sweetness and bright flavor. Peel and dice before pureeing.
• Heavy cream – Adds richness and a smooth, creamy texture. High in fat and low in carbs, it’s ideal for keto ice cream.
• Sweetener – Allulose is recommended for ice cream because it behaves like sugar in freezing and keeps the texture soft, but you can use another low‑carb sweetener if preferred.
• Egg – Helps stabilize the custard and creates a silkier mouthfeel without needing an ice cream maker.
• Vanilla extract – Enhances the creaminess and rounds out the peach flavor.

How to Make Keto Peach Ice Cream

This is a no‑churn method, so no ice cream machine is required. If you prefer, an ice cream maker can be used to further improve creaminess.

1. Peel, pit and dice the peaches, then puree them in a blender until smooth. For chunkier texture, reserve a few small pieces and fold them in later.
2. In a medium saucepan over low heat, whisk together the heavy cream, sweetener, vanilla and the egg until just warmed and slightly thickened — about 3–4 minutes. Do not boil.
3. Remove the custard from the heat and let it cool, then chill in the refrigerator for about 2 hours until firm and cold.
4. Gently fold the peach puree into the cooled cream mixture, stirring until evenly combined. Taste and add an extra half peach if you want a stronger fruit flavor.
5. Pour the mixture into a freezer‑safe container and freeze for 1–2 hours until the edges begin to firm.
6. Every 30 minutes for the next 2–3 hours, remove the container and stir vigorously with a fork or whisk to break up ice crystals; this mimics churning and yields a smoother texture. Once fully firm, let sit at room temperature for a few minutes before scooping.

Recipe Tips

For the smoothest texture, use frozen peach slices blended directly into the cream base. This reduces the need for repeated stirring while freezing. If you want the ice cream to remain scoopable straight from the freezer, add one tablespoon of vodka to the mixture — the alcohol lowers the freezing point and keeps the texture softer.

Storage

Store the ice cream in an airtight container in the freezer for up to 1–2 weeks. To limit ice crystal formation, press a layer of plastic wrap or parchment directly onto the surface before sealing. When ready to serve, let it sit at room temperature for 5–10 minutes to soften for easier scooping.

More Keto Ice Cream Recipes

If you enjoy this peach version, try other simple keto ice cream flavors for variety and seasonal options.

Avocado Chocolate Ice Cream

Lemon Curd Ice Cream

Ginger Ice Cream

Lavender Ice Cream

Keto Peach Ice Cream

Angela Coleby

Nutrition

The nutrition information is an estimate provided by an online nutrition calculator.