🍑 Keto Peach Ice Cream (with Keystone Pantry Allulose)

Why You’ll Love This Recipe

This ice cream is creamy, fruity, and perfectly sweet — without the sugar and carbs! By using Keystone Pantry Allulose, we achieve a smooth, scoopable texture with no crystallization, and it’s gentle on blood sugar.

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✨ Ingredients & Why We Use Them

🍑 1 cup diced fresh or frozen peaches (unsweetened)

➡ Even though peaches have natural sugars, a small amount goes a long way to provide real peach flavor. When diced small and dispersed in the ice cream base, they contribute about 2–3 net carbs per serving.

Tip: Choose very ripe peaches for the best natural sweetness.

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🥛 1 ½ cups heavy cream

➡ Heavy cream provides richness and a creamy mouthfeel. Its high fat content is essential for the smooth texture of keto ice cream.

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🥛 1 cup unsweetened almond milk (or coconut milk beverage)

➡ We thin the base slightly so it’s not overly dense, and almond milk keeps the carbs low while balancing the richness.

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🍬 ¾ cup Keystone Pantry Allulose

➡ Allulose is perfect for ice cream. It sweetens like sugar, but it prevents ice crystallization, which keeps the ice cream soft and scoopable right out of the freezer. Plus, it has no net carbs.

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🥚 3 large egg yolks

➡ The yolks help emulsify the mixture, making the ice cream extra creamy. They also add richness and color.

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🧂 ¼ teaspoon salt

➡ Enhances the peach flavor and balances the sweetness.

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🍑 ½ teaspoon peach extract (optional)

➡ If your peaches aren’t super ripe or you want an extra boost of flavor, a touch of peach extract amplifies the fruity taste.

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🍋 1 teaspoon lemon juice

➡ Brightens the peach flavor and adds a subtle tang that makes the ice cream taste fresh.

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👩‍🍳 Instructions

1️⃣ Make the custard base:
In a medium saucepan over medium heat, combine heavy cream, almond milk, and Keystone Pantry Allulose. Stir until allulose dissolves and mixture is steaming (but not boiling).

2️⃣ Temper the yolks:
In a small bowl, whisk egg yolks. Slowly pour about ½ cup of the hot cream mixture into the yolks, whisking constantly. Then gradually whisk the yolk mixture back into the saucepan.

3️⃣ Cook the custard:
Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 170°F). Don’t boil or it will curdle.

4️⃣ Add flavors:
Remove from heat. Stir in salt, lemon juice, and peach extract (if using). Let cool for 10 minutes.

5️⃣ Blend peaches:
If you want a smoother ice cream, puree the peaches and fold them in. For chunkier ice cream, just stir the diced peaches into the cooled custard.

6️⃣ Chill thoroughly:
Cover and refrigerate the mixture until fully cold — at least 4 hours or overnight.

7️⃣ Churn:
Churn in your ice cream maker according to the manufacturer’s instructions.

8️⃣ Freeze:
Transfer to a container and freeze for 2–3 hours for a firmer texture.

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📝 Nutrition (approximate, per ½-cup serving)

✅ 200 calories
✅ 18g fat
✅ 2–3g net carbs
✅ 3g protein

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🌟 Tips for Success

💡 Use very ripe peaches for maximum flavor.
💡 Add a tablespoon of vodka or vegetable glycerin if you want the ice cream to stay extra scoopable after freezing.
💡 If you don’t have an ice cream maker, freeze the mixture and stir every 30 minutes for 3 hours to break up ice crystals.