50+ Delicious Low-Carb Peach Ice Cream Recipes to Satisfy Your Sweet Tooth

When it comes to indulging in a delicious frozen treat, ice cream is a classic favorite that can be hard to resist. For those following a low-carb lifestyle, however, traditional ice cream can often be loaded with sugar and carbs, making it a tricky dessert to enjoy guilt-free.

But what if you could savor the sweet, juicy taste of peaches in a creamy ice cream that’s low in carbs? That’s exactly what we’re bringing to the table with our collection of 50+ low-carb peach ice cream recipes!

In this roundup, you’ll find an array of peach ice cream recipes that are not only delicious but also keto-friendly and low in carbohydrates. From classic creamy peach flavors to more adventurous combinations like spiced peach or peach with lavender, there’s a flavor for every palate.

Whether you’re looking for a refreshing dessert to cool down on a hot summer day or a sophisticated frozen treat to serve at a dinner party, these low-carb peach ice cream recipes offer the perfect solution.

With just a few simple ingredients like ripe peaches, heavy cream, and low-carb sweeteners, you can whip up these mouthwatering treats in no time.

Best of all, you don’t have to worry about the added sugars or hidden carbs that often come with store-bought ice cream. Ready to dive in?

Let’s explore these 50+ irresistible low-carb peach ice cream recipes!

50+ Delicious Low-Carb Peach Ice Cream Recipes to Satisfy Your Sweet Tooth

There you have it—over 50 delectable low-carb peach ice cream recipes that will let you indulge without breaking your carb goals. Whether you prefer a simple, fruity ice cream or want to experiment with unique flavor combinations, this collection offers something for everyone.

These recipes prove that you don’t have to sacrifice flavor to stick to a low-carb diet. By using natural sweeteners, fresh peaches, and wholesome ingredients, you can create creamy, satisfying ice cream that will keep your cravings in check.

With so many options to choose from, you can enjoy these low-carb peach ice creams all summer long and beyond. Plus, these recipes are incredibly easy to customize to fit your personal taste preferences or dietary needs.

So go ahead—grab your ice cream maker and start whipping up one of these guilt-free frozen delights today!

Whether you’re making these treats for yourself or sharing them with friends and family, everyone is sure to enjoy the fresh, fruity, and creamy goodness of low-carb peach ice cream.

Low-Carb Peach Almond Ice Cream

This Low-Carb Peach Almond Ice Cream is a rich, creamy dessert that delivers the sweetness of ripe peaches without the carbs. The addition of almond extract enhances the fruity flavor, while the cream ensures a smooth, satisfying texture. Perfect for those following a keto or low-carb diet, this ice cream is a guilt-free way to indulge in a refreshing summer treat.

Ingredients

• 3 medium ripe peaches, peeled and diced
• 1 ½ cups heavy cream
• 1 cup unsweetened almond milk
• ½ cup powdered erythritol (or preferred low-carb sweetener)
• 1 tsp vanilla extract
• ½ tsp almond extract
• 4 large egg yolks
• ¼ tsp salt

Instructions

1. Prepare the peach puree: In a blender, add the diced peaches and pulse until smooth. Set the puree aside.
2. Heat the cream mixture: In a medium saucepan, combine the heavy cream, almond milk, and powdered erythritol. Heat over medium heat, stirring occasionally, until it begins to simmer.
3. Temper the eggs: In a separate bowl, whisk the egg yolks. Slowly pour about ½ cup of the warm cream mixture into the yolks, whisking constantly to avoid curdling. Gradually add the tempered egg mixture back into the saucepan.
4. Cook the custard: Stir the mixture over low heat until it thickens enough to coat the back of a spoon. Remove from heat and stir in the vanilla and almond extracts.
5. Mix in the peach puree: Allow the custard to cool slightly before mixing in the peach puree. Stir until fully combined.
6. Chill and churn: Transfer the mixture to an airtight container and refrigerate for 4-6 hours or overnight. Once chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions.
7. Freeze: After churning, transfer the ice cream to a lidded container and freeze for at least 4 hours before serving.

Low-Carb Peach Almond Ice Cream is a sophisticated dessert that captures the juicy flavor of peaches while keeping your carb count low. The almond extract elevates the sweetness, adding depth and richness to every bite. It’s a perfect way to cool off while staying on track with your diet.

Keto Peach and Coconut Milk Ice Cream

For a dairy-free, low-carb option, Keto Peach and Coconut Milk Ice Cream is a tropical twist on the traditional peach flavor. Made with coconut milk, this creamy dessert offers a light, refreshing taste that’s perfect for summer. The combination of peaches and coconut milk provides a luscious texture, making it an excellent keto-friendly alternative to regular ice cream.

Ingredients

• 3 ripe peaches, peeled and chopped
• 1 ½ cups full-fat coconut milk
• ½ cup unsweetened coconut cream
• ⅓ cup monk fruit sweetener
• 2 tsp vanilla extract
• 1 tsp lemon juice
• 1 tbsp vodka (optional, for a softer texture)

Instructions

1. Puree the peaches: Blend the peaches in a food processor or blender until smooth. Add lemon juice to prevent browning and set aside.
2. Mix the base: In a medium bowl, whisk together the coconut milk, coconut cream, and monk fruit sweetener. Stir in the vanilla extract and optional vodka.
3. Combine with the peach puree: Stir the peach puree into the coconut milk mixture until thoroughly combined.
4. Chill the mixture: Transfer the ice cream base into a container and refrigerate for at least 4 hours or overnight to let the flavors meld.
5. Churn the ice cream: Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
6. Freeze and serve: After churning, transfer the ice cream to a freezer-safe container and freeze for 3-4 hours until firm. Allow the ice cream to soften slightly before scooping and serving.

Keto Peach and Coconut Milk Ice Cream delivers a tropical twist on classic peach ice cream, offering a refreshing dairy-free alternative. The coconut milk adds a delightful creaminess that pairs beautifully with the peaches, creating a light and delicious treat for low-carb dieters.

Sugar-Free Peach Cheesecake Ice Cream

This Sugar-Free Peach Cheesecake Ice Cream is a decadent blend of fresh peach flavor and creamy cheesecake goodness. With its rich texture and tangy cream cheese base, it feels indulgent while being low in carbs and sugar. This recipe is ideal for anyone craving the taste of peach cheesecake in a cool, refreshing form.

Ingredients

• 2 ripe peaches, peeled and chopped
• 8 oz cream cheese, softened
• 1 ¼ cups heavy cream
• ¾ cup unsweetened almond milk
• ½ cup allulose sweetener (or your preferred low-carb sweetener)
• 1 tsp vanilla extract
• ½ tsp cinnamon (optional)
• 2 tbsp lemon juice

Instructions

1. Prepare the peaches: Blend the chopped peaches in a blender or food processor until smooth. Set the puree aside.
2. Make the cheesecake base: In a large bowl, beat the cream cheese until smooth. Gradually mix in the allulose sweetener, followed by the heavy cream, almond milk, and vanilla extract. Continue beating until the mixture is smooth and creamy.
3. Add the peach puree: Stir the peach puree and lemon juice into the cheesecake mixture. Add cinnamon if desired for a hint of warmth.
4. Chill the mixture: Refrigerate the mixture for at least 4 hours or overnight to ensure it’s fully chilled.
5. Churn the ice cream: Pour the chilled mixture into an ice cream maker and churn until it reaches a soft-serve consistency.
6. Freeze the ice cream: Transfer the ice cream to a container and freeze for an additional 3-4 hours until firm.

Sugar-Free Peach Cheesecake Ice Cream is a luxurious treat that combines the creamy, tangy flavor of cheesecake with the fruity sweetness of peaches. With every spoonful, you get the richness of cheesecake without the carbs, making it a perfect indulgence for a low-carb lifestyle.

Low-Carb Peach Ginger Ice Cream

This Low-Carb Peach Ginger Ice Cream combines the delicate sweetness of peaches with the spicy kick of ginger. The flavors blend seamlessly to create a refreshing, slightly spicy treat that’s perfect for summer days. Ginger adds a unique depth to the creamy base, while keeping it low in carbs and sugar-free, making it an exciting choice for those following a keto or low-carb diet.

Ingredients

• 3 ripe peaches, peeled and diced
• 1 ½ cups heavy cream
• 1 cup unsweetened coconut milk
• ½ cup erythritol or monk fruit sweetener
• 1 tsp fresh grated ginger
• 1 tsp vanilla extract
• 3 large egg yolks
• ¼ tsp xanthan gum (optional, for thicker texture)

Instructions

1. Blend the peaches: In a blender, puree the diced peaches until smooth and set aside.
2. Heat the base: In a saucepan, combine the heavy cream, coconut milk, and sweetener. Heat over medium-low heat until it starts to steam, but not boil.
3. Add the egg yolks: Whisk the egg yolks in a bowl. Slowly temper the egg yolks by adding a small amount of the warm cream mixture, then pour the egg mixture back into the saucepan.
4. Add the ginger: Stir in the fresh grated ginger and vanilla extract, and cook until the mixture thickens slightly, about 5-7 minutes.
5. Mix in the peach puree: Once thickened, remove from heat and stir in the peach puree. If using xanthan gum, whisk it in for a smoother texture.
6. Chill and churn: Let the mixture cool in the refrigerator for at least 4 hours. Then, pour into an ice cream maker and churn according to manufacturer instructions.
7. Freeze and serve: After churning, freeze the ice cream for 3-4 hours before serving.

Low-Carb Peach Ginger Ice Cream offers a delightful combination of sweet and spicy in a creamy, indulgent base. The ginger brings a bold, warming flavor that complements the sweetness of the peaches, making this a standout low-carb dessert to enjoy all summer long.

Keto Peach Chia Seed Ice Cream

Keto Peach Chia Seed Ice Cream is a nutrient-rich, low-carb dessert that balances the sweetness of peaches with the health benefits of chia seeds. The chia seeds add a delightful texture and are packed with fiber and omega-3 fatty acids, making this ice cream a healthy treat for anyone on a keto or low-carb diet. The creamy, peachy base is a refreshing and guilt-free indulgence.

Ingredients

• 2 ripe peaches, peeled and pureed
• 1 ½ cups heavy cream
• ½ cup unsweetened almond milk
• ⅓ cup powdered stevia or monk fruit sweetener
• 1 tsp vanilla extract
• 1 tbsp chia seeds
• 2 large egg yolks
• ¼ tsp salt

Instructions

1. Prepare the peaches: Puree the peaches in a blender until smooth. Set the peach puree aside.
2. Cook the base: In a medium saucepan, combine the heavy cream, almond milk, sweetener, and salt. Cook over medium heat until it begins to steam.
3. Temper the egg yolks: In a separate bowl, whisk the egg yolks. Gradually whisk in about ½ cup of the warm cream mixture, then pour the yolk mixture back into the saucepan, stirring constantly.
4. Thicken the custard: Continue cooking over low heat, stirring, until the mixture thickens. Remove from heat and stir in the vanilla extract.
5. Add chia seeds: Stir the chia seeds into the custard base, allowing them to soak and thicken the mixture. Let the custard cool to room temperature, then refrigerate for at least 4 hours.
6. Churn and freeze: Once chilled, churn the mixture in an ice cream maker. After churning, stir in the peach puree, transfer to a container, and freeze for 3-4 hours before serving.

Keto Peach Chia Seed Ice Cream is a perfect blend of creamy, fruity flavors with the added texture and health benefits of chia seeds. This unique, low-carb treat is not only refreshing but also packed with nutrients, making it a satisfying dessert option for health-conscious individuals.

Low-Carb Peach and Mascarpone Ice Cream

Low-Carb Peach and Mascarpone Ice Cream combines the luxurious creaminess of mascarpone cheese with the sweetness of fresh peaches. The mascarpone adds richness, while the peaches bring a light, fruity flavor. This ice cream is low-carb and keto-friendly, making it a perfect indulgence that feels decadent without the guilt.

Ingredients

• 2 medium ripe peaches, peeled and chopped
• 1 cup heavy cream
• ½ cup mascarpone cheese
• ½ cup unsweetened almond milk
• ⅓ cup powdered erythritol or monk fruit sweetener
• 1 tsp vanilla extract
• 2 large egg yolks
• 1 tbsp lemon juice

Instructions

1. Blend the peaches: Puree the chopped peaches in a blender until smooth. Add the lemon juice and set aside.
2. Cook the base: In a saucepan, combine the heavy cream, almond milk, and sweetener. Heat over medium heat until it starts to simmer.
3. Temper the eggs: Whisk the egg yolks in a separate bowl. Slowly pour in some of the warm cream mixture, whisking constantly, then add the yolk mixture back to the saucepan.
4. Thicken the custard: Stir constantly over low heat until the mixture thickens slightly. Remove from heat and allow to cool.
5. Add mascarpone and peaches: Once the mixture has cooled slightly, whisk in the mascarpone cheese until smooth. Stir in the peach puree and vanilla extract.
6. Chill and churn: Refrigerate the ice cream base for at least 4 hours. Once chilled, churn the mixture in an ice cream maker until it reaches soft-serve consistency.
7. Freeze and serve: Transfer the ice cream to a freezer-safe container and freeze for 3-4 hours before serving.

Low-Carb Peach and Mascarpone Ice Cream is an elegant dessert that brings together the creamy richness of mascarpone cheese and the refreshing taste of peaches. This low-carb treat is the perfect indulgence for summer, offering a delightful balance of fruity and creamy in every bite.

Keto Peach and Basil Ice Cream

Keto Peach and Basil Ice Cream offers a sophisticated combination of sweet peaches and aromatic basil, creating a refreshingly unique dessert that stands out. The herbal notes from the basil add depth to the naturally sweet peach flavor, all while keeping the recipe low-carb and keto-friendly. This ice cream is a perfect choice for those looking to try something fresh, flavorful, and entirely guilt-free.

Ingredients

• 3 ripe peaches, peeled and diced
• 1 ½ cups heavy cream
• 1 cup unsweetened almond milk
• ½ cup powdered monk fruit sweetener
• 1 tsp vanilla extract
• 1 small bunch fresh basil leaves (about 10-12 leaves)
• 4 large egg yolks
• 1 tbsp lemon juice

Instructions

1. Infuse the basil: In a medium saucepan, combine the heavy cream, almond milk, and basil leaves. Heat over medium heat until steaming (but not boiling), then remove from heat. Let the basil infuse in the cream mixture for about 10 minutes. Strain the basil leaves and discard.
2. Blend the peaches: Puree the peaches in a blender and set aside. Add lemon juice to the peach puree to enhance the flavor.
3. Temper the egg yolks: In a separate bowl, whisk the egg yolks. Slowly pour some of the warm cream mixture into the yolks, whisking constantly, then pour the egg mixture back into the saucepan.
4. Thicken the custard: Cook over low heat, stirring frequently, until the mixture thickens and coats the back of a spoon.
5. Mix in the peach puree: Remove from heat and stir in the peach puree, vanilla extract, and monk fruit sweetener until fully combined. Let the mixture cool to room temperature, then refrigerate for 4-6 hours.
6. Churn the ice cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
7. Freeze and serve: Transfer the ice cream to a freezer-safe container and freeze for an additional 3-4 hours before serving.

Keto Peach and Basil Ice Cream brings together the light sweetness of peaches and the fragrant, herbaceous flavor of fresh basil. This innovative, low-carb dessert is both refreshing and indulgent, offering a wonderful balance of fruity and savory flavors in every bite.

Sugar-Free Peach and Cinnamon Ice Cream

Sugar-Free Peach and Cinnamon Ice Cream is a warm and cozy take on traditional peach ice cream. The subtle warmth of cinnamon complements the sweet, juicy peaches, creating a perfectly spiced and low-carb dessert. With a creamy base and no added sugar, this treat is ideal for those following a keto or sugar-free lifestyle, offering comfort in every scoop.

Ingredients

• 3 ripe peaches, peeled and chopped
• 1 ½ cups heavy cream
• 1 cup unsweetened almond milk
• ½ cup allulose sweetener
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 4 large egg yolks
• 1 tbsp lemon juice

Instructions

1. Prepare the peaches: Blend the chopped peaches into a smooth puree and set aside. Add lemon juice to preserve the fresh flavor.
2. Heat the cream mixture: In a saucepan, combine the heavy cream, almond milk, allulose sweetener, and ground cinnamon. Heat over medium-low heat until it starts to steam, stirring occasionally.
3. Temper the egg yolks: In a separate bowl, whisk the egg yolks. Slowly add about ½ cup of the hot cream mixture into the yolks, whisking continuously, then return the egg mixture to the saucepan.
4. Thicken the custard: Stir the mixture over low heat until it thickens enough to coat the back of a spoon. Remove from heat and allow to cool slightly.
5. Add the peach puree: Stir in the peach puree and vanilla extract. Chill the mixture in the refrigerator for 4-6 hours or overnight.
6. Churn the ice cream: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions.
7. Freeze and serve: Transfer the ice cream to a freezer-safe container and freeze for 3-4 hours until firm.

Sugar-Free Peach and Cinnamon Ice Cream delivers the delightful sweetness of peaches with a hint of warming spice. This creamy, spiced dessert is a perfect low-carb treat for anyone who loves comforting, autumn-inspired flavors while staying sugar-free and keto-friendly.

Low-Carb Peach and Cream Ice Cream

Low-Carb Peach and Cream Ice Cream is a simple yet luxurious dessert that highlights the classic combination of peaches and cream. With a silky, smooth texture and naturally sweet peaches, this ice cream is low in carbs and full of flavor. Whether you’re enjoying it on a hot day or treating yourself to a light dessert, this recipe keeps things creamy and delicious without the added sugar.

Ingredients

• 3 medium ripe peaches, peeled and diced
• 1 ½ cups heavy cream
• ½ cup unsweetened coconut milk
• ½ cup powdered erythritol
• 1 tsp vanilla extract
• 3 large egg yolks
• ¼ tsp salt
• 1 tbsp lemon juice

Instructions

1. Puree the peaches: Blend the peaches in a food processor or blender until smooth. Add lemon juice and set aside.
2. Heat the cream: In a saucepan, combine the heavy cream, coconut milk, erythritol, and salt. Heat over medium heat until it begins to steam, but don’t let it boil.
3. Temper the egg yolks: In a bowl, whisk the egg yolks. Slowly pour about ½ cup of the warm cream mixture into the yolks, whisking constantly, then return the egg mixture to the saucepan.
4. Thicken the mixture: Stir constantly over low heat until the custard thickens enough to coat the back of a spoon. Remove from heat and let it cool.
5. Combine with peach puree: Stir in the peach puree and vanilla extract. Let the mixture cool to room temperature before refrigerating for at least 4 hours or overnight.
6. Churn the ice cream: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions.
7. Freeze and serve: Transfer the churned ice cream to a container and freeze for 3-4 hours before serving.

Low-Carb Peach and Cream Ice Cream is a timeless dessert that emphasizes the richness of cream paired with the sweetness of ripe peaches. This recipe keeps carbs low while offering a satisfying, indulgent treat that’s perfect for keto dieters and peach lovers alike.

Peach and Coconut Low-Carb Ice Cream

Peach and Coconut Low-Carb Ice Cream brings a tropical twist to the traditional peach ice cream. With the natural creaminess of coconut milk and the sweet essence of fresh peaches, this dairy-free, low-carb treat is perfect for those looking for a refreshing yet indulgent dessert. The blend of coconut and peach flavors adds a light, tropical flair that’s both unique and satisfying, making it a great option for summer or any time you crave something exotic.

Ingredients

• 3 ripe peaches, peeled and diced
• 1 ½ cups unsweetened coconut milk (full fat)
• ½ cup heavy cream (optional for extra creaminess)
• ½ cup powdered monk fruit sweetener
• 1 tsp vanilla extract
• 3 large egg yolks
• 1 tbsp lemon juice
• 1 tbsp coconut flakes (optional)

Instructions

1. Blend the peaches: Puree the diced peaches in a blender or food processor and set aside. Add lemon juice to prevent browning.
2. Heat the coconut milk: In a saucepan, combine the coconut milk, heavy cream (if using), and monk fruit sweetener. Heat over medium heat until the mixture is warm, but do not let it boil.
3. Temper the egg yolks: In a small bowl, whisk the egg yolks. Slowly add about ½ cup of the heated coconut milk mixture into the yolks while whisking constantly. Then pour the yolk mixture back into the saucepan.
4. Cook the custard: Stir the mixture over low heat until it thickens enough to coat the back of a spoon. Remove from heat and stir in the peach puree and vanilla extract.
5. Chill the mixture: Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.
6. Churn the ice cream: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions.
7. Add coconut flakes and freeze: Fold in the coconut flakes, if using. Transfer the ice cream to a freezer-safe container and freeze for 3-4 hours before serving.

Peach and Coconut Low-Carb Ice Cream is a delightful dairy-free dessert that combines the refreshing sweetness of peaches with the creamy richness of coconut. This tropical twist makes it the perfect low-carb indulgence, delivering both flavor and texture without the carbs or sugar.

Low-Carb Peaches and Cream Cheesecake Ice Cream

Low-Carb Peaches and Cream Cheesecake Ice Cream is a rich, decadent dessert that blends the flavors of creamy cheesecake and juicy peaches. This ice cream offers all the indulgence of a cheesecake with the light, refreshing texture of frozen ice cream. Low in carbs and high in creamy satisfaction, this is a perfect dessert for keto and low-carb dieters who still want a taste of luxury.

Ingredients

• 3 ripe peaches, peeled and diced
• 8 oz cream cheese, softened
• 1 ½ cups heavy cream
• ½ cup powdered erythritol
• 1 tsp vanilla extract
• 1 tsp lemon juice
• 3 large egg yolks
• 1 tbsp unsweetened almond milk

Instructions

1. Prepare the peach puree: Blend the diced peaches in a food processor until smooth. Stir in the lemon juice and set aside.
2. Make the cheesecake base: In a saucepan, heat the heavy cream and erythritol over medium heat until the sweetener is dissolved. In a separate bowl, beat the softened cream cheese until smooth.
3. Temper the egg yolks: In a small bowl, whisk the egg yolks. Gradually add ½ cup of the heated cream mixture into the yolks while whisking, then return the mixture to the saucepan.
4. Combine with cream cheese: Remove the cream mixture from heat and slowly whisk it into the cream cheese, creating a smooth, creamy base.
5. Add the peach puree: Stir in the peach puree, almond milk, and vanilla extract. Let the mixture cool to room temperature, then refrigerate for at least 4 hours.
6. Churn the ice cream: Pour the chilled mixture into your ice cream maker and churn until thick and creamy, following the manufacturer’s instructions.
7. Freeze and serve: Transfer the ice cream to a container and freeze for 3-4 hours before enjoying.

Low-Carb Peaches and Cream Cheesecake Ice Cream is the perfect combination of creamy and fruity. With the flavor of a peach cheesecake in ice cream form, this low-carb delight offers all the richness and sweetness you crave while staying true to your keto goals.

Sugar-Free Peach and Almond Ice Cream

Sugar-Free Peach and Almond Ice Cream combines the sweetness of fresh peaches with the nutty flavor of almonds, creating a creamy, low-carb treat. The crunch of slivered almonds adds a delightful texture to the smooth ice cream, offering a delicious contrast in every bite. This ice cream is ideal for those who love the combination of fruit and nuts, all without the added sugars.

Ingredients

• 3 ripe peaches, peeled and diced
• 1 ½ cups heavy cream
• ½ cup unsweetened almond milk
• ½ cup powdered erythritol
• 1 tsp almond extract
• 3 large egg yolks
• 1 tbsp lemon juice
• ¼ cup slivered almonds (toasted)

Instructions

1. Prepare the peaches: Puree the peaches in a blender or food processor. Add lemon juice to the puree and set aside.
2. Heat the cream mixture: In a medium saucepan, combine the heavy cream, almond milk, and erythritol. Heat over medium heat until the mixture is warm but not boiling.
3. Temper the egg yolks: In a separate bowl, whisk the egg yolks. Slowly pour about ½ cup of the heated cream mixture into the yolks while whisking continuously, then return the yolk mixture to the saucepan.
4. Thicken the mixture: Stir constantly over low heat until the mixture thickens enough to coat the back of a spoon. Remove from heat and stir in the peach puree and almond extract.
5. Add the almonds: Stir in the toasted slivered almonds. Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.
6. Churn the ice cream: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions.
7. Freeze and serve: Transfer the ice cream to a freezer-safe container and freeze for 3-4 hours until firm.

Sugar-Free Peach and Almond Ice Cream is a perfect balance of creamy peach flavor with the nutty crunch of almonds. This low-carb, sugar-free ice cream is a satisfying and refreshing dessert that is perfect for anyone looking to enjoy a healthier version of this classic flavor combination.

Low-Carb Peach and Lavender Ice Cream

Low-Carb Peach and Lavender Ice Cream is a beautifully fragrant dessert that combines the sweet, juicy flavor of peaches with the subtle floral notes of lavender. This delicate combination is perfect for those looking for a sophisticated and refreshing low-carb dessert. The natural sweetness of the peaches pairs wonderfully with the calming scent of lavender, making this ice cream a treat for both your taste buds and senses.

Ingredients

• 3 ripe peaches, peeled and diced
• 1 ½ cups heavy cream
• 1 cup unsweetened almond milk
• ½ cup powdered monk fruit sweetener
• 1 tsp vanilla extract
• 1 tbsp dried culinary lavender
• 3 large egg yolks
• 1 tbsp lemon juice

Instructions

1. Prepare the peaches: Puree the diced peaches in a food processor. Add lemon juice and set aside.
2. Infuse the lavender: In a medium saucepan, combine the almond milk, heavy cream, and dried lavender. Heat over medium heat until just simmering. Remove from heat and let the lavender steep for 10 minutes. Strain and discard the lavender.
3. Temper the egg yolks: In a small bowl, whisk the egg yolks. Slowly add about ½ cup of the lavender-infused cream mixture into the yolks while whisking. Return the egg mixture to the saucepan.
4. Thicken the base: Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Remove from heat and stir in the peach puree and vanilla extract.
5. Chill the mixture: Cool to room temperature, then refrigerate for at least 4 hours or overnight.
6. Churn the ice cream: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions.
7. Freeze and serve: Transfer the ice cream to a freezer-safe container and freeze for 3-4 hours before serving.

Low-Carb Peach and Lavender Ice Cream is a unique and flavorful treat that will leave a lasting impression. The combination of sweet peaches and fragrant lavender offers a calming yet indulgent dessert, perfect for summer nights or special occasions. It’s a low-carb dessert that’s both elegant and refreshing.

Low-Carb Spiced Peach Ice Cream

Low-Carb Spiced Peach Ice Cream brings a warm and cozy flavor to the traditional peach ice cream. With a blend of cinnamon, nutmeg, and ginger, this ice cream has a rich, spiced undertone that pairs beautifully with the sweetness of fresh peaches. It’s a perfect low-carb dessert for fall, providing a comforting treat while keeping your carb intake in check.

Ingredients

• 3 ripe peaches, peeled and diced
• 1 ½ cups heavy cream
• 1 cup unsweetened almond milk
• ½ cup powdered erythritol
• 1 tsp vanilla extract
• ½ tsp cinnamon
• ¼ tsp ground ginger
• ¼ tsp ground nutmeg
• 3 large egg yolks
• 1 tbsp lemon juice

Instructions

1. Puree the peaches: Blend the diced peaches in a food processor until smooth. Add lemon juice to the puree and set aside.
2. Heat the cream: In a medium saucepan, combine the heavy cream, almond milk, and erythritol. Heat over medium heat until warm but not boiling.
3. Temper the egg yolks: In a separate bowl, whisk the egg yolks. Slowly add about ½ cup of the heated cream mixture into the yolks while whisking continuously. Return the mixture to the saucepan.
4. Add spices: Stir in the cinnamon, ginger, and nutmeg. Cook the mixture over low heat, stirring constantly, until it thickens.
5. Mix in the peaches: Remove from heat and stir in the peach puree and vanilla extract.
6. Chill the base: Cool to room temperature, then refrigerate for 4 hours or overnight.
7. Churn and freeze: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions. Transfer the ice cream to a freezer-safe container and freeze for 3-4 hours before serving.

Low-Carb Spiced Peach Ice Cream offers a delightful twist on traditional ice cream by incorporating warm spices like cinnamon and ginger. This fall-inspired dessert is a comforting, flavorful treat that stays low-carb while delivering rich, spiced goodness with every bite.

Low-Carb Peach Green Tea Ice Cream

Low-Carb Peach Green Tea Ice Cream is a refreshing fusion of fruity and earthy flavors. The combination of fresh peaches and green tea creates a light, antioxidant-rich dessert that’s both healthy and delicious. This ice cream is perfect for anyone looking for a unique, low-carb option that balances sweetness with the slight bitterness of green tea.

Ingredients

• 3 ripe peaches, peeled and diced
• 1 ½ cups heavy cream
• 1 cup unsweetened almond milk
• ½ cup powdered monk fruit sweetener
• 1 tsp vanilla extract
• 1 tbsp matcha green tea powder
• 3 large egg yolks
• 1 tbsp lemon juice

Instructions

1. Puree the peaches: Blend the peaches in a food processor until smooth. Add lemon juice and set aside.
2. Heat the cream and almond milk: In a saucepan, combine the heavy cream, almond milk, and monk fruit sweetener. Heat over medium heat until just warm.
3. Temper the egg yolks: Whisk the egg yolks in a small bowl. Slowly add about ½ cup of the heated cream mixture into the yolks, then return the yolk mixture to the saucepan.
4. Add matcha powder: Whisk in the matcha green tea powder until fully combined. Cook the mixture over low heat, stirring until it thickens slightly.
5. Mix in peach puree: Remove the mixture from heat and stir in the peach puree and vanilla extract. Let cool to room temperature.
6. Chill the mixture: Refrigerate the mixture for at least 4 hours or overnight.
7. Churn the ice cream: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions.
8. Freeze and serve: Transfer the churned ice cream into a freezer-safe container and freeze for 3-4 hours before serving.

Low-Carb Peach Green Tea Ice Cream is a refreshing and energizing treat that’s perfect for warm days. The natural sweetness of peaches blends beautifully with the earthy matcha, offering a balanced, flavorful, and healthy dessert that is both low in carbs and full of antioxidants. This unique ice cream is sure to impress anyone looking for something a little different.

Note: More recipes are coming soon!