Luscious Low-Fat, Sugar Free Peach Ice Cream
Recipe type: Desserts
Serves: 6-8
  • 3 cups of fat free half and half
  • 2 ounces of Neufchatel cream cheese
  • 2 tablespoons of Truvia (I prefer Truvia to Stevia in this recipe)
  • 2 large eggs
  • 1 teaspoon of vanilla
  • 3 cups of fresh or frozen peaches (chopped small in a food processor)
  • Peach slices for garnish
  1. Freeze the ice cream maker cylinder so it will be ready to use once the mixture is ready. You usually need to put the cylinder in the freezer 24 hours before you plan to make your ice cream.
  2. In a food processor, chop (don’t puree) the peaches into small bits.
  3. In a large bowl, beat the eggs and Truvia until smooth with a hand mixer. Add the vanilla and cream cheese and beat until smooth.
  4. In a sauce pan, heat the fat free half and half until it’s just ready to boil. Remove from heat. Gradually whisk the warm mixture into the beaten mixture in the bowl until everything is fully incorporated and smooth. Put the vanilla mixture in the bowl in the refrigerator and let set at least 9 hours or overnight.
  5. After the vanilla base has chilled for nine hours or longer, take the chilled vanilla mixture and pour it into the ice cream maker. After about 15 to 20 minutes, the ice cream should become soft serve texture. Slowly spoon in your chopped peaches and let them fully incorporate into the vanilla ice cream mixture. This takes about 5 to 10 more minutes. The ice cream will still be a soft serve texture. For ice cream you can scoop, pour the mixture from your ice cream maker into a freezer safe container and let it freeze for several hours or until you can scoop it with an ice cream scooper.
  6. Garnish with fresh or frozen peach slices.

Peach Ice Cream