Peach Melba Ice Cream

Peach Melba Ice Cream

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  • Preparation time: 
  • Serves: Up to 6 people


  • 175g raspberries 
  • 40g icing sugar 
  • 1kg peaches, peeled and de-stoned 
  • 150g caster sugar 
  • 2 tbsp lemon juice 
  • 400ml double cream 


  1. You will need to place the bowl of your ice cream maker into the freezer the night before beginning this recipe.
  2. Begin by puréeing the raspberries with the icing sugar, then push them through a fine sieve into a bowl. Discard the seeds and chill the purée.
  3. Process the peaches with the caster sugar and lemon juice until smooth, then stir in the double cream and chill.
  4. Fit the frozen bowl to the ice cream maker and switch on the machine to minimum speed. Pour the peach cream down the funnel of the lid and churn until it resembles freshly whipped cream.
  5. Transfer a layer of the peach cream to a freezerproof container, then add a layer of the raspberry purée. Repeat with the remaining peach cream and raspberry purée, then swirl together, using a round bladed knife.
  6. Freeze for 2 hours, or until firm enough to scoop.

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