Healthy Peaches and Cream Ice Cream Recipe (No Sugar Added!) (2024)

May 3, 2016

I’m feelin’supercalifragilisticexpialidooooociousssss! Wanna know why? Because I just ate a big bowl of this Peaches and Cream Ice Cream. And it was PERFECT. It’s so sweet and creamy, and it’s juuuust peachy.

I thought I’d take advantage of the horribly hot and humid weather here in Texas and make a batch of ice cream. Healthy ice cream, of course!

I had a bag of frozen peaches in my freezer for far too long and wanted to use them up. When brainstorming recipe ideas,Peaches and Cream came to mind! So I ran to the kitchen and got started.

HealthyPeaches and Cream Ice Cream — made without the refined sugar, corn syrup, artificial flavorings, and artificial food dyes!

Not bad for a serving of ice cream, amiright? Typically, a ½ cup serving of storebought ice cream has anything between 180-300 calories, 10g-20g fat, and 18g-20g sugar. A far cry fromthis Healthy Peaches and Cream Ice Cream!

Enjoy!

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With love and good eats,

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–Jess

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20 comments on “Healthy Peaches and Cream Ice Cream”

1. Marina @ A Dancer's Live-It — May 3, 2016 at 7:40 am

   Sooooo this will be my birthday breakfast on Thursday because it as a lot of protein in it right?! Right. 😉 Thank you for sharing Jess!! I hope you were wearing your ice cream shirt when you made this! Haha

   Reply

   • Jessica | Desserts with Benefits — May 5, 2016 at 7:11 pm

     Awww Marina you are TOO sweet! I wasn’t wearing my ice cream shirt but I SHOULD HAVE IF I WERE THINKING LIKE A SMART PERSON DUHHHH! 😉

     Reply

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2. Keith @ How's it Lookin? — May 3, 2016 at 4:23 pm

   Looks so good. Its definitely becoming ice cream season, thanks for sharing

   Reply

3. Lucy - (Recipes @ Globe Scoffers) — May 3, 2016 at 4:28 pm

   This looks delicious!

   Reply

4. Thalia @ butter and brioche — May 3, 2016 at 4:34 pm

   Looks super creamy and delicious! Love that it’s healthy too. Definitely a recipe I can see myself making Xx

   Reply

5. Cassie — May 9, 2016 at 11:03 am

   I love the new GIF! This looks so so creamy and velvety–I haven’t enjoyed peaches until the recent years (wasted so much time!!) and I would love to try this with a dairy free yogurt and adding some protein powder! Yummy!

   Reply

6. sophie — May 9, 2016 at 11:28 am

   ANY chance •12oz Organic Half and Half could be replaced with soy, almond or canned coconut milk? Thanks, pretty girl!

   Reply

   • Anna — May 9, 2016 at 6:42 pm

     Hi Sophie! I’m not Jessica, but what I did is I replaced the half and half with 8 oz of full-fat coconut milk plus 4 oz of water, because that got me closest to the fat percentage in half and half. I don’t know if you do yogurt, but I’m also allergic to soy so I couldn’t do a soy yogurt, and coconut yogurt doesn’t freeze well… so what I did is I replaced the greek yogurt with an equal amount of pureed cauliflower, strained a bit so it could become thicker! It sounds disgusting, but I’ve been experimenting with cauliflower as a replacement for greek yogurt in baking, and it’s done pretty well! You cannot taste it at all, just make sure to steam the florets until soft, about 25 minutes. Then puree, refrigerate, and the next day, strain (With paper towels in a strainer) until thick. This sounds like an awful lot of work, but I already had leftover from another baking experiment. My ice cream isn’t done yet, still freezing, but I’ll give you an update once it’s done. I’m pretty confident in it! Anyways, I hope I could give you some useful information, and not totally weird you out…
     Anna
     P.S. I’m going to take the liberty of assuming you were referring to me as pretty, too… Haha!

     Reply

     • Anna — May 10, 2016 at 6:19 pm

       Mmm, it worked! I did it without the ice cream maker, just freezing it and blending. I must say that it’s more of a tropical peach ice cream, because I omitted the butter extract. The coconut milk, peach and lemon are really good! I must say that I decreased the stevia to 3/4 tsp, and I still think I could have done 1/2. But this ice cream is really good! Thanks Jessica! Next, I’m going to try to apply my cauliflower idea to your cottage cheese ice creams on The Dessert Bullet Blog!
       Anna

     • Jessica | Desserts with Benefits — May 12, 2016 at 8:57 am

       Seriously though Anna, you’re an ice cream wizard! If cauliflower can make those recipes vegan by getting rid of the cottage cheese, then I applaud you! I know cottage cheese sounds gross, but it just works so so so well. It makes the ice cream so creamy and is very neutral in flavor… but of course, for vegans that’s a no no.
       Thanks for your cauliflower ice cream bravery! 😀

     • Anna — May 15, 2016 at 6:05 pm

       Thanks Jess! It’s my favorite vegetable, haha! It even gets a special spot in the fridge! 😉

       Yeah, all full fat would make it even more rich 🙂

       Thanks for the “ice cream wizard” title! I will wear it proudly 😉
       Subbing cauliflower for the cottage cheese is a pretty naïve idea, but I’ll play around with it. Cottage cheese doesn’t sound that gross to me, but then again, I’ve never had it. Can you tell me what properties of the cottage cheese make it freeze appropriately? Is it the fat content? The thickness? Is it as thick as greek yogurt when blended? Thanks! I am planning on trying the vanilla, chocolate, grapefruit, pineapple, mango, cherry… well, I want to try all of them! But the vanilla first, of course!
       Thanks again,
       Anna

     • Jessica | Desserts with Benefits — May 18, 2016 at 8:05 am

       The cottage cheese blends into a very smooth, non-icy texture because of its very low water content. Greek yogurt would be my first choice since it’s easier to find and more popular, but it makes really icy ice cream that doesn’t really taste too great all on its own. Fat free cottage cheese works just as well as low fat or full fat, IMO. Hope this helps!

     • Anna — May 18, 2016 at 5:24 pm

       Yeah, that helps! If the cauliflower is strained till very thick, it might work. I have yet to try it, but I think I’ll start today. 🙂

     • sophie — May 12, 2016 at 7:00 pm

       Anna, thank you so much! Thank you for taking the time to reply with such thorough instructions and ideas. I’m not grossed out by the cauliflower idea either (I’ve made chocolate pudding using it!) If you don’t already have your own blog, you should!
       Yes, of course. you’re a pretty girl 😀
       And thank you, Jessica. You and your readers are wonderfully helpful <3

     • Anna — May 15, 2016 at 5:51 pm

       You’re so welcome Sophie! Cauliflower pudding is a favorite of mine too! I love the idea of getting in an extra vegetable at dessert, glad you like it too!
       And I’m honored by the fact that you think I should have my own blog! I’ve always wanted one, but I think my parents would say no. Hey, maybe I’ll ask them 🙂
       Anna
       P.S. Thanks for the self esteem boost! 😛

     • Jessica | Desserts with Benefits — May 12, 2016 at 8:54 am

       Good idea with the coconut milk Anna! And pureed cauliflower?! That vegetable seems to work like magic — it can turn into rice, pizza crust, and now ICE CREAM 😀 Genius idea!

   • Jessica | Desserts with Benefits — May 12, 2016 at 8:53 am

     I agree with Anna — full-fat coconut milk should replace the half and half just fine! I would probably use all full-fat coconut milk though because that’s what I do at the bakery I work at and their ice cream is perfect every time 🙂

     Reply

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8. Myrna Goff — March 31, 2021 at 4:35 pm

   WHY the turmeric?? I just don’t understand the need for it!!

   Reply

   • Jessica | Desserts with Benefits — May 6, 2021 at 2:36 pm

     It’s for the yellow color, that’s it 🙂
     Omit it if you don’t care for the color!

     Reply