This sugar-free peach ice cream churns up rich and creamy with two full cups of real summer peaches — and swaps every bit of sugar for Jaca allulose, so a scoop lands at roughly 3 grams of sugar instead of the 20-plus you'd get in the old-fashioned version. It's the taste of a Georgia peach stand, made the way your body actually wants it.
This is a Jaca-adjusted, sugar-free take on the classic: all the sugar is replaced with Jaca allulose at double the amount, so you keep the sweetness and the velvety scoop — without the sugar spike. Bonus: because allulose lowers the freezing point, this ice cream stays soft and scoopable straight from the freezer.
Ingredients:
- 2 cups fresh ripe peaches, peeled and diced (about 3–4 medium peaches)
- 1 tablespoon fresh lemon juice
- 2 cups Jaca allulose, divided (1 cup for the peaches, ½ cup for the base, ½ cup for the yolks)
- 2 cups heavy cream
- 1 cup whole milk
- ¼ teaspoon fine sea salt
- 6 large egg yolks
- 2 teaspoons pure vanilla extract
Instructions:
- Peel the peaches the easy way: dunk them in boiling water for 15–30 seconds, then plunge into an ice bath — the skins slip right off. Dice, then toss in a bowl with the lemon juice and 1 cup of Jaca allulose. Stir and let sit 30 minutes to macerate and draw out the juices.
- Mash the macerated peaches well with a potato masher or fork — you want small bits, not big chunks (large pieces freeze icy). Strain, reserving the peach juices for the custard and the mashed peach solids to fold in later.
- In a saucepan over medium-low heat, warm the heavy cream, whole milk, salt, and ½ cup Jaca allulose, stirring occasionally, just until steaming (do not boil).
- Meanwhile, whisk the egg yolks with the remaining ½ cup Jaca allulose until pale and slightly thickened.
- Temper the yolks: slowly whisk about 1 cup of the hot cream mixture into the yolks, then pour that back into the saucepan.
- Cook, stirring constantly, until the custard thickens enough to coat the back of a spoon (170–175°F). Remove from the heat and stir in the reserved peach juices and the vanilla.
- Chill the base completely — at least 4 hours in the fridge, or faster over an ice-water bath — until very cold.
- Churn in your ice cream maker for 20–30 minutes, until it reaches soft-serve consistency. Fold in the reserved mashed peaches during the last minute or two.
- Transfer to a freezer-safe container and freeze for about 4 hours (or overnight) until firm. Thanks to the Jaca allulose, it stays soft and scoopable right out of the freezer.
Prep: 30 minutes (plus 4 hours chilling) | Cook: 15 minutes | Freeze: ~4 hours | Makes: about 1.5 quarts (12 servings)
Per scoop (about ½ cup): ~200 calories, 18g fat, 3g sugar (all from real fruit and dairy — no added sugar), 2g protein.
