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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Keto Peaches and Cream Ice Cream Recipe

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This recipe for Keto Peaches and Cream Ice Cream is from A Little Bit of Home, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 cup peaches cleaned and diced
1/2 cup heavy cream or coconut milk if dairy free
1/2 cup unsweetened milk (I use Fairlife for fewer carbs) or almond milk
1/3 cup Allulose
Few drops Monk Fruit extract
1/8 teaspoon Redmond Real Salt

Directions:
Directions:
Place all of the ingredients into a blender and puree until smooth. Taste and adjust sweetness to your liking.
Pour the ice cream into ice cream maker and churn for 15 minutes or until the magic happens and ice cream is thick. Store in airtight container in the freezer for up to a month.

NUTRITION
Calories: 115 | Fat: 11g | Protein: 1g | Carbohydrates: 4g (varies depending on product used for milk or the fruit used..this was based on strawberries)| Fiber: 1g | P:E Ratio: 0.1

Number Of Servings:
Number Of Servings:
2
Personal Notes:
Personal Notes:
Recently, Tim was diagnosed with about 30 minor allergies which occasionally combine to create unpleasant reactions, including throat swelling upon occasion. Almonds, coconut, pears, pepper, black beans, chicken...are some. All things we eat on a regular basis and especially with diabetes, use as alternatives for other things, like almond flour or coconut flour in place of flour. So..trying to be low carb, mindful of ingredients that may cause allergic reactions, and still eat healthy..seems to sometimes be contradictory.

For some time, I follow Maria Emmerich, Keto Adapted on Facebook. She's a guru of sorts, and has some really good keto recipes that address some the very qualities of other keto recipes that I do not like. So....ice cream. We have found substitutes for so many of the things we no longer feel we can have, like barbeque sauce, ketchup, bread and butter pickles, even pasta. But the ice cream we have found either still has a lot of carbs or just doesn't taste good. And the previously found recipes for keto ice cream involved extracts and alcohol, which also just didn't taste good, plus it's texture was not smooth and creamy, but hard and often grainy.

I had an abundance of peaches and so decided to try this recipe using peaches (originally written by Maria Emmerich for strawberries). Maria gets the issues with many other products and found a healthy and delicious way to create an alternative that doesn't feel like a concession. The allulose is the key. And when you can serve something to other discerning consumers who don't even recognize the difference, well..you know you have a good thing. I am excited to try our family lemon sherbet recipe (my grandmother Johanna's recipe) with the allulose and see how it turns out but I also think it would be good with the strawberries, passion fruit, bananas, etc. Keep in mind that each fruit has a different carb count, so to calculate the actual carbs, be sure to adjust the actual difference between strawberries and whatever fruit you are using.

 

 

 

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