Peach Melba Ice Cream – An All-In-One Frozen Take on a Classic Dessert

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 served 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. It 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 sugary things, but I don’t like them to be overly sweet 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 Version

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.

Peach Melba Ice Cream – The Recipe

5 from 2 votes

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Peach Melba Ice Cream

Prep Time

20 mins

Freezing Time

6 hrs

Total Time

20 mins

 

An all in one frozen take on the classic peach melba dessert. Sweet peaches combine with tart raspberries to make a smoothly sublime fruity ice cream.

Course: Dessert

Cuisine: British, French

Keywords: amaretto, ice cream, no-churn, peaches, raspberries

Servings: 20 scoops

Author: Choclette @ Tin and Thyme

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

1. Whiz the raspberries up in a blender with the golden caster sugar for a few seconds until you have a sauce. I used my Optimum Vac2 Air Vacuum Blender.
2. Sieve the sauce into a jug and discard the seeds.
3. Place the peaches into the blender along with the amaretto. No need to wash the blender as long as no raspberry seeds remain.
4. Whisk the cream with electric beaters until soft peaks form. Add the condensed milk and gently whisk together with the beaters until just combined.
5. Fold in the peach puree until no streaks remain.
6. Swirl the raspberry sauce through the mixture.
7. Spoon into freezer-safe, suitably sized containers. I filled a 1 litre and a ¼ litre tub.
8. Freeze for at least 6 hours and remove from the freezer ten minutes before serving.

Recipe Notes

Will keep well in the freezer for at least three months.

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 curd ice cream via The Crazy Kitchen
• 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

Don’t Miss Out

If you make this peach melba ice cream recipe, I’d love to hear about it or see a photo. For more nutritious and delicious recipes, follow me on Twitter, Facebook, Instagram or Pinterest.

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If you’d like to order an Optimum Vac2 Air Vacuum Power Blender, at time of writing it’s on offer at £399. Order it or any other Froothie appliance through either of these links and I can offer Tin and Thyme readers free P&P. Just add 2483 free ambassador delivery to the comment box when ordering. If you order by phone, just mention the code. The delivery charge will be credited back onto your card.

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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

Peach Melba Ice Cream. PIN IT.

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