This Easy Keto Peach Ice Cream is a lovely treat for warm days! It’s creamy, fruity, and keeps your diet on track all at once. Plus, it’s made without sugar, so you can enjoy it guilt-free.
Making it is a breeze! I just blend up fresh peaches with some coconut cream, add a bit of sweetener, and pop it in the freezer. There’s nothing like scooping up a bowl of homemade ice cream. Yum!
Key Ingredients & Substitutions
Peaches: Ripe peaches are essential for a sweet and fruity flavor. If peaches are out of season, use frozen peaches. Just make sure to thaw them before blending.
Heavy Cream: This gives the ice cream a rich texture. If you’re looking for a lower-calorie option, you can try half-and-half or even coconut cream for a dairy-free version.
Coconut Milk: Unsweetened coconut milk adds creaminess and a nice flavor. Almond milk works well, too, but it will make the ice cream slightly less creamy.
Keto Sweetener: I prefer using powdered erythritol because it blends well and doesn’t have an aftertaste. You can also substitute with stevia or monk fruit sweetener according to your taste.
Vanilla Extract: This is a fantastic flavor enhancer. If you don’t have it, try vanilla bean paste for a more robust flavor.
How Do I Get the Best Texture for My Ice Cream?
Getting the right texture in homemade ice cream can be tricky. Here’s what to keep in mind:
- Chill all your ingredients before blending. Cold ingredients blend better and help maintain a smoother texture.
- Don’t skip the churning step! An ice cream maker incorporates air, making your ice cream fluffy.
- If you don’t have an ice cream maker, pour the mixture into a dish and stir every 30 minutes as it freezes. This helps reduce ice crystals.
Once frozen, let the ice cream sit at room temperature for about 5-10 minutes before scooping. It will be easier to serve!
Easy Keto Peach Ice Cream
Ingredients You’ll Need:
- 2 ripe peaches, peeled and chopped (about 1 cup)
- 1 cup heavy cream
- 1/2 cup unsweetened coconut milk (or almond milk)
- 1/3 cup powdered erythritol or your preferred keto sweetener
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- Pinch of salt
How Much Time Will You Need?
This Easy Keto Peach Ice Cream will take about 15 minutes of active preparation time, plus approximately 20-25 minutes of churning time in an ice cream maker, and at least 2 hours of freezing time to set. Overall, you can expect the process to take about 2.5 hours, but most of that time is just waiting for the freezing to happen!
Step-by-Step Instructions:
1. Prepare the Peaches:
Start by peeling the peaches. You can score an X at the bottom of each peach and blanch them in boiling water for about 30 seconds, then swiftly place them in ice water. The skins will come off easily. Once peeled, chop them into small pieces.
2. Blend the Mixture:
In a blender, combine the chopped peaches, heavy cream, coconut milk, powdered erythritol, vanilla extract, lemon juice, and a pinch of salt. Blend this mixture until it’s completely smooth and creamy. Make sure everything is well combined!
3. Churn the Ice Cream:
Pour the blended mixture into your ice cream maker. Follow the manufacturer’s instructions for churning your ice cream (usually about 20-25 minutes) until it reaches a soft-serve consistency.
4. Freeze to Firm Up:
After churning, transfer your ice cream to an airtight container. Place it in the freezer for at least 2 hours to allow it to firm up before serving. Patience is key here!
5. Serve and Enjoy:
Once your ice cream is ready, scoop it into bowls. You can garnish each bowl with fresh peach slices if you like. Now enjoy your delicious, creamy, keto-friendly peach ice cream!
FAQ for Easy Keto Peach Ice Cream
Can I Use Frozen Peaches Instead of Fresh Ones?
Absolutely! Frozen peaches work well in this recipe. Just make sure to thaw them completely before blending to achieve a smooth consistency.
What Sweeteners Can I Use Besides Erythritol?
You can use other keto-friendly sweeteners like stevia, monk fruit, or allulose. Just adjust the quantity according to your sweetness preference, as some sweeteners can be sweeter than erythritol.
How Should I Store Leftovers?
Store any leftover ice cream in an airtight container in the freezer. It’s best enjoyed within 2-3 weeks for optimal texture and flavor. Just let it sit at room temperature for a few minutes before scooping to soften it up!
Can I Make This Ice Cream Dairy-Free?
Yes! You can make this recipe completely dairy-free by using full-fat coconut milk instead of heavy cream. This will maintain creaminess while keeping it keto-friendly.
