Low Carb Homemade Peach Ice Cream
Indulge in the creamy, fruity goodness of our Low Carb Homemade Peach Ice Cream, a guilt-free summer treat perfect for satisfying your sweet tooth while staying on track. This delightful recipe combines the natural sweetness of ripe peaches with a rich custard base made from heavy cream, unsweetened almond milk, and a low-carb sweetener like erythritol. Infused with a hint of vanilla and brightened by a touch of lemon juice, this ice cream is packed with flavor yet skips the carb-heavy ingredients found in traditional options. With easy-to-follow instructions and a smooth, decadent texture courtesy of a classic ice cream maker, this dessert is a must-try for anyone craving a keto-friendly indulgence. Perfect for family gatherings, barbecues, or quiet nights at home, this low-carb peach ice cream is sure to delight your taste buds and keep you coming back for more!
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Recipe Information
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
Instructions
Begin by peeling and pitting the peaches, then chop them into small chunks.
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.
Remove from heat and mash the peaches with a fork or potato masher until they reach your desired consistency. Set aside to cool.
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.
In a mixing bowl, whisk together the egg yolks, erythritol, and salt until the mixture is pale and creamy.
Slowly add the hot cream mixture to the egg yolk mixture while continuously whisking to prevent the eggs from curdling.
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.
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.
Once cooled, fold in the mashed peach mixture.
Transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions, typically around 20-25 minutes.
Transfer the churned ice cream to a lidded container and freeze for at least 2 hours or until firm enough to scoop.
Serve and enjoy your low-carb peach ice cream.
Nutrition Facts
Calories |
1993 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.0 g | 233% | |
| Saturated Fat | 102.7 g | 514% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1218 mg | 406% | |
| Sodium | 927 mg | 40% | |
| Total Carbohydrate | 271.3 g | 99% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 26.5 g | ||
| Protein | 15.2 g | 30% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 533 mg | 41% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 754 mg | 16% | |
*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.
