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.
Peach Melba
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.
I used my Optimum Vac2 Air Vacuum Blender* to whizz up both the raspberries and peaches. It’s a fabulous machine and if you want to find out what it can do please read my Vac2 review.
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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Choclette x
Peach Melba Ice Cream. PIN IT.
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Peach Melba Ice Cream – The Recipe
Peach Melba Ice Cream
Equipment
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
Linkies
I’m sharing my peach melba ice cream recipe with #CookBlogShare, hosted this week by Recipes Made Easy and #CookOnceEatTwice hosted by Searching for Spice
This post contains affiliate links to Froothie Optimum products. Affiliate links are marked with an *. If you buy through a link, it will not cost you any more, but I will get a small commission. Thank you for your support of the brands and organisations that help to keep Tin and Thyme blithe and blogging.
I can’t resist a no-churn ice cream recipe – I love the no faff style of them! This one sounds a winner with the peaches and raspberries, definitely going on my list to make this summer.
At this time of year no-churn ice creams are an absolute winner. I make loads of them, but this combination is a particularly good one.
Ooo this sounds yummy and looks perfect for summer!
Thanks Kat. It’s a really good one, though to be honest most homemade ice-cream is pretty scrummy.
This looks absolutely delicious. Love the flavours!
Thanks Cat. Peach and raspberry is a bit of a classic, but also not that common a combination.
You know Ive never had a peach melba but the flavour combination of peaches and raspberries sounds like a winner to me. I’ve got people coming over for a BBQ next weekend and this would be the perfect dessert!
BBQ dessert? Definitely. Good luck with the weather. Do you know, I’m not sure if I’ve had an actual peach melba either. Hmmm. might need to remedy that.
Yesterday I made your Plum Amaretti ice cream.
I made 50/50 Plum Amaretti and Rum and Raisin. Just halved it at the stage of adding the flavours. They are both lovely and NOT TOO SWEET. Your basic recipe is so easy and all manner of flavours can be added.
I am so pleased to find this recipe – not so much condensed milk to over sweeten it. Will make the Peach Melba when we have made our way through these ones. Yummo!!!!
Hi Mary. I’m so glad you like the recipe and thanks for letting me know. I generally try and use less sugar in my recipes than most as I don’t like things to be too unhealthy – mostly! All my family and friends who’ve tried it always seem to like it. Rum and raisin sounds totally lush. I think I need to make some.
That looks and sounds amazing Choclette, I am drooling at the thought of it. OH MY! I would definitely choose this if I was in an ice cream shop. Sharing it now.
Thanks Jac. It’s a good one.
This summer is all about ice creams! What a delicious and smooth looking ice cream.
I’m completely with you there Jagruti, it’s too hot for much else 😉
That looks gorgeous, I love the flavours and it looks so pretty.
Thanks Kavey. Peaches and raspberries make for a most delicious ice cream.
What I wouldn’t do for a huuuuuuuuuge faceplant worth bowl of this right now.
Get what you’re saying. I made it for visitors, so it didn’t last very long at all.
Oh what a fabulous flavour for an ice cream and I love ice cream! I can almost taste it now. Thank you for linking to #CookBlogShare
Thanks Jacqui. I’m sort of wishing I could taste it now, but it’s sadly long gone.
I’ve made a lot of frozen desserts this summer and I think this is such a great idea – raspberries and peaches are a brilliant combination! I’m sure this is absolutely delicious and thanks for sharing with #CookOnceEatTwice!
I’ve seen some of your ice-creams and they all look delicious Corina. It’s definitely THE dessert for this summer.
So creamy and fruity at the same time! I love that it’s no churn too.
Thanks Angie. No churn is just fantastic for hot weather when quick and easy meals are needed.
That looks so good – loving the swirls!
Can’t beat no churn ice cream & we’ve been making it almost every week over the summer!
Thanks for including mine.
I’m with you on the no churn. I’ve made several batches this summer and explored several new flavours. Loved all your takes on it.