Keto Peach Ice Cream: Ultra-Creamy, Scoopable Low Carb Recipe

Instructions:

1. Stew the Peaches: In a medium saucepan, combine the diced peaches, the 1/4 cup of sweetener, and lemon juice. Cook over medium-low heat for 5-7 minutes, stirring occasionally, until the peaches soften significantly and the liquid has reduced to a syrupy glaze.
2. Cool Completely: Remove the peach mixture from the heat and transfer it to a separate bowl. Chill in the refrigerator until completely cold (this prevents the mixture from melting the cream base).
3. Mix Dry Stabilizer: In a small, separate bowl, combine the 3/4 cup of base sweetener and the 1/4 tsp of xanthan gum. Whisk thoroughly until the gum is completely dispersed into the dry sweetener. (This prevents clumping).
4. Combine Liquids: In a large bowl, whisk together the heavy cream, almond milk, vanilla extract, and salt.
5. Incorporate Sweetener/Gum: Slowly drizzle the sweetener/xanthan gum mixture into the liquid base while vigorously whisking (or using an immersion blender). Continue whisking for 1-2 minutes until the base thickens slightly and the sweetener is fully dissolved.
6. Deep Chill: Cover the cream base tightly and refrigerate for a minimum of 4 hours, or preferably overnight. The base must be fridge-cold (below 40°F / 4°C) before churning.
7. Churn: Pour the chilled cream base into the frozen canister of the ice cream machine. Churn according to the manufacturer’s instructions, usually 20–30 minutes, until the mixture resembles soft-serve consistency.
8. Fold in Peaches: During the last 5 minutes of churning, or immediately after turning the machine off, gently fold in the chilled, concentrated peach mixture. Do not over-mix; you want ribbons of peach texture.
9. Harden: Transfer the soft ice cream to an airtight freezer container. Press a layer of cling film directly onto the surface to prevent freezer burn. Freeze for 2–3 hours to reach serving consistency.
10. Serve: Allow the ice cream to temper on the counter for 5–10 minutes before scooping.