Low Carb Homemade Peach Ice Cream

Indulge in the creamy decadence of this *Low Carb Homemade Peach Ice Cream*, a guilt-free summer treat that’s bursting with natural peach flavor and free of added sugar. Fresh, ripe peaches are softened and mashed to perfection, then blended into a luscious custard base made with heavy cream, unsweetened almond milk, and a low-carb sweetener like erythritol. Enhanced with a hint of vanilla and a splash of tangy lemon juice, this ice cream achieves the perfect balance of sweetness and creaminess, all while staying keto-friendly. Crafted using simple techniques, it churns into velvety scoops of peachy goodness that are perfect for warm days or an elegant dessert. Whether you're embracing a low-carb lifestyle or just craving a refreshing frozen treat, this homemade peach ice cream will quickly become a family favorite!

Nutriscore Rating: 56/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 6

Ingredients

• 2 medium Ripe peaches
• 2 cups Heavy cream
• 1 cup Unsweetened almond milk
• 1 cup Granulated erythritol or preferred low-carb sweetener
• 1 teaspoon Vanilla extract
• 0.25 teaspoon Salt
• 4 large Egg yolks
• 1 tablespoon Lemon juice

Directions

Step 1

Begin by peeling and pitting the peaches, then chop them into small chunks.

Step 2

In a medium saucepan over medium heat, combine the chopped peaches and lemon juice. Cook for 5 minutes, or until peaches are soft and slightly broken down.

Step 3

Remove from heat and mash the peaches with a fork or potato masher until they reach your desired consistency. Set aside to cool.

Step 4

In a separate medium saucepan, heat the heavy cream and almond milk over medium heat. Stir occasionally until the mixture is hot but not boiling. Remove from heat.

Step 5

In a mixing bowl, whisk together the egg yolks, erythritol, and salt until the mixture is pale and creamy.

Step 6

Slowly add the hot cream mixture to the egg yolk mixture while continuously whisking to prevent the eggs from curdling.

Step 7

Return the combined mixture back to the saucepan and cook over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon, about 5 minutes. Do not let it boil.

Step 8

Remove the custard from the heat, stir in the vanilla extract, and let it cool to room temperature. Optionally, strain the custard through a fine-mesh sieve for an extra-smooth texture.

Step 9

Once cooled, fold in the mashed peach mixture.

Step 10

Transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions, typically around 20-25 minutes.

Step 11

Transfer the churned ice cream to a lidded container and freeze for at least 2 hours or until firm enough to scoop.

Step 12

Serve and enjoy your low-carb peach ice cream.

Nutrition Facts

Serving size	(1349.4g)

Amount per serving	% Daily Value*
Calories	1992.9

Total Fat 182.0g	0%
Saturated Fat 102.7g	0%
Polyunsaturated Fat 0.7g
Cholesterol 1218mg	0%
Sodium 927.4mg	0%
Total Carbohydrate 271.3g	0%
Dietary Fiber 4.9g	0%
Total Sugars 26.5g
Protein 15.2g	0%

Vitamin D 161.0IU	0%
Calcium 533.2mg	0%
Iron 3.5mg	0%
Potassium 753.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.8%

Protein: 2.2%

Carbs: 39.0%