This peach ice cream is cold, creamy, and filled with pieces of fresh ripe peach. Greek yogurt gives the base a gentle tang, heavy cream keeps every scoop rich, and monk fruit sweetener adds sweetness without added sugar. No ice-cream machine is required.
Peaches contain naturally occurring sugar, so the accurate description is no added sugar rather than completely sugar-free. Choose ripe fresh fruit and check every packaged ingredient label.
Why You’ll Love This Peach Ice Cream
- No churn and no special machine.
- Only six simple ingredients.
- Fresh peach pieces in every scoop.
- About 15 minutes of hands-on preparation.
- Easy to make ahead for a warm day.
Ingredients
- 1 cup thick plain 0% Greek yogurt (225 g)
- 3/4 cup heavy whipping cream, cold (180 ml)
- 1/2 cup fresh peaches, finely diced (about 75 g)
- 3 tablespoons monk fruit sweetener, preferably powdered
- 1 tablespoon fresh lemon juice
- 1 teaspoon alcohol-free vanilla extract
Ingredient Notes
Peaches: use ripe but firm fruit with a fragrant aroma. Very soft peaches release more liquid and can make the frozen base icy. Dice the fruit small so it softens quickly when the ice cream rests before serving.
Greek yogurt: a thick strained yogurt produces the creamiest texture. Watery yogurt increases ice crystals, so strain it briefly if liquid has collected in the container.
Heavy cream: keep the cream, bowl, and whisk cold. Cream that whips to stable peaks traps air and prevents the finished dessert from becoming dense.
Sweetener: powdered monk fruit blends more evenly than coarse granules. Sweetener blends vary in strength, so taste the yogurt mixture before folding. The USDA FoodData Central provides official ingredient nutrition references, including fresh peaches.
How to Make No-Churn Peach Ice Cream
1. Prepare the peaches
Peel the peaches if desired, then dice them into small pieces. Mash half with a fork to release flavor while leaving the remaining half intact for texture. If the fruit is extremely juicy, blot it lightly.
2. Whip the cream
Pour cold heavy cream into a large chilled bowl. Beat on high for about three minutes, stopping when stiff peaks form. Do not continue once the cream holds its shape because over-whipped cream can become grainy.
3. Mix the yogurt base
In another bowl, stir Greek yogurt, monk fruit sweetener, vanilla, and lemon juice until completely smooth. Add the mashed and diced peaches and fold until evenly distributed.
4. Fold gently
Add one-third of the whipped cream to the peach yogurt mixture and fold to lighten it. Fold in the remainder in two additions. Stop when no large white streaks remain; vigorous mixing removes the air needed for a soft texture.
5. Freeze
Transfer the mixture to a 9×5-inch loaf pan and smooth the top. Press plastic wrap directly against the surface, then add a second cover over the pan. Freeze for five to six hours, or overnight, until firm.
6. Rest and scoop
Remove the peach ice cream from the freezer five to ten minutes before serving. A warm ice-cream scoop makes clean rounded portions without melting the whole pan.
How to Avoid Icy Ice Cream
- Use thick yogurt with no watery layer.
- Whip the cream fully before folding.
- Keep peach pieces small and avoid excess juice.
- Cover the surface directly to reduce freezer exposure.
- Allow a short rest before scooping instead of microwaving.
Serving Ideas
Serve two small scoops with a thin fresh peach slice. For contrast, add a few unsweetened toasted almond flakes immediately before serving. This frozen dessert is especially refreshing after our sugar-free pistachio cupcakes. You can also pair it with the sugar-free lemon poke cake.
Storage
Keep tightly covered in the freezer for up to two weeks. Homemade no-churn ice cream becomes firmer during storage because it contains fewer stabilizers than commercial products. Let it rest at room temperature for 10 minutes if frozen for more than one day.
Frequently Asked Questions
Is this peach ice cream completely sugar-free?
No added sugar is used, but fresh peaches and dairy contain naturally occurring sugars. “No added sugar peach ice cream” is the most accurate name.
Can I use frozen peaches?
Yes, but thaw and drain them completely before dicing. Extra liquid creates larger ice crystals.
Can I use canned peaches?
Choose peaches packed in water with no syrup or added sugar. Drain and blot them thoroughly before measuring.
Nutrition Information
Estimated per serving, based on six servings: about 122 calories, 3 g net carbs, 5 g protein, 11 g fat, 0–1 g fiber, and about 4 g total carbohydrates. Values vary with fruit size and ingredient brands.
Recipe summary: Prep 15 minutes · Freeze 5–6 hours · Serves 6 · No added sugar · No churn.
No Added Sugar Peach Ice Cream Recipe
Prep: 15 minutes · Freeze: 5–6 hours · Serves: 6
Ingredients
- 1 cup thick plain 0% Greek yogurt (225 g)
- 3/4 cup cold heavy whipping cream (180 ml)
- 1/2 cup fresh peaches, finely diced (about 75 g)
- 3 tablespoons powdered monk fruit sweetener
- 1 tablespoon fresh lemon juice
- 1 teaspoon alcohol-free vanilla extract
Instructions
- Whip the cold heavy cream until stiff peaks form.
- Mix Greek yogurt, sweetener, vanilla, and lemon juice until smooth.
- Mash half the peaches, then fold all the peaches into the yogurt mixture.
- Fold in the whipped cream gently until silky.
- Transfer to a 9×5-inch loaf pan and cover the surface.
- Freeze for 5–6 hours. Rest 5–10 minutes before scooping.
Notes
Use ripe but firm peaches and avoid excess juice. Peaches contain naturally occurring sugar, but this recipe has no added sugar.
Nutrition
Per serving: approximately 122 calories, 3 g net carbs, 5 g protein, 11 g fat, 0–1 g fiber, and 4 g total carbohydrates.