An all in one frozen take on the classic peach melba dessert. Sweet peaches combine with tart raspberries to make a smoothly sublime fruity peach melba ice cream.
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This summer has been so hot and dry, we’ve been eating a lot of ice cream. As is often the case, there’s nothing quite so good as homemade.
This peach melba ice cream is quite simple to make. It only requires six ingredients and it uses the no churn method. The base is made with peaches and cream and then swirled with fresh raspberry sauce. It’s surprisingly sophisticated, perfect for summer and quite delicious.
The classic peach melba is a dish of skinned peaches which you serve with vanilla ice-cream and raspberry sauce. It was created in the 1890s by the famous French chef Auguste Escoffier, who was then in charge of the kitchens at The Savoy in London. He made it and named it in honour of the Australian opera star, Dame Nellie Melba, whilst she was performing at Covent Garden.
It soon took off in fashionable circles as the dessert of the moment and went mainstream not long after. Peach melba remains popular to this day.
Peach Melba Ice Cream
I’ve used the essential ingredients of a peach melba to create this rather sublime peach melba ice cream. Sweet peaches and tart raspberries combine beautifully with just a touch of amaretto to enhance the flavours.
Oh! Did I not mention the amaretto? Apparently Escoffier allowed a few almonds to be scattered on top of his famous dessert, but take note, only if they were in season. Almonds weren’t in season when I made this in July, but I reckoned his advice gave me the green light to add a little amaretto to the peach mixture, which I used instead of vanilla.
As long as you have a blender or food processor, this peach melba ice cream is a cinch to make. There’s no need to skin the peaches as you are meant to for the original dessert. The only slightly faffy thing needed is to sieve the raspberries. Bits of gritty raspberry seed would spoil the unctuousness of this smooth and creamy dessert.
As some of you may know, I like sweet things, but I don’t like them to be overly sugary or excessively bad for you. This is an adaptation of my standard no churn ice cream recipe and it contains a lot less sugar and condensed milk than others I’ve seen. Try it and let me know what you think.
Vegan Peach Melba Ice Cream
For a vegan version try substituting the condensed milk for condensed coconut milk and the double cream for whipped coconut cream. I haven’t tried this yet, but I’m going to.
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Other No-Churn Ice Cream Recipes You Might Like
- Bailey’s marbled chocolate ice cream via Tin and Thyme
- Black sesame ice cream via Andrew in the Kitchen
- Blackcurrant, rose & white chocolate ripple ice cream via Tin and Thyme
- Cherry ice cream without condensed milk via My Gorgeous Recipes
- Jelly Belly jelly bean ice cream via Kavey Eats
- Leftover Easter egg chocolate ice cream via Tin and Thyme
- Lemon ice cream via Tin and Thyme
- Low carb ice cream with cherries and cacao via Recipes From a Pantry
- Plum, amaretti & white chocolate ripple ice cream via Tin and Thyme
- Pumpkin pie ice cream via Amuse Your Bouche
- Redcurrant ripple & white chocolate ice cream via Tin and Thyme
- Rhubarb, rose & white chocolate ice cream via Tin and Thyme
- Roasted strawberry & white chocolate ice cream via Tin and Thyme
- Vanilla ice cream via Apply To Face Blog
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this peach melba no churn ice cream, with or without the ripple effect, I’d love to hear about it in the comments below. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
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Peach Melba Ice Cream – The Recipe
Peach Melba Ice Cream
- 125 g raspberries
- 2 tsp golden caster sugar
- 6 large peaches - stoned
- 1 tbsp amaretto or 1 tsp vanilla extract
- 600 ml double cream
- 200 ml condensed milk
- Whiz the raspberries up in a blender with the golden caster sugar for a few seconds until you have a sauce. I used my Froothie blender.
- Sieve the sauce into a jug and discard the seeds.
- Place the peaches into the blender along with the amaretto. No need to wash the blender as long as no raspberry seeds remain.
- Whisk the cream with electric beaters until soft peaks form. Add the condensed milk and gently whisk together with the beaters until just combined.
- Fold in the peach puree until no streaks remain.
- Swirl the raspberry sauce through the mixture.
- Spoon into freezer-safe, suitably sized containers. I filled a 1 litre and a ¼ litre tub.
- Freeze for at least 6 hours and remove from the freezer ten minutes before serving.
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