Easy Peach Ice-Cream served Melba Style

Peaches make an exceptional easy ice-cream. In this recipe I have accompanied the ice-cream with raspberries in a "Peach Melba" fashion but of course the ice-cream is delicious on its own or try filling halves of poached peaches with it.

1 litre Ice-Cream 4-6 Portions
Prep: 10 minutes, 30 minutes in an ice-cream machine


Peach Ice-Cream

  • 500g ripe peaches
  • 400ml double cream
  • 1/2 tsp vanilla essence
  • 100g caster sugar

To Serve

  • raspberry coulis (see recipe)
  • 150g fresh raspberries
  • icing sugar (optional)


  1. Peaches: Peel the peaches, remove the stone and puree with half of the sugar in a food processor or mash well with the back of a fork and mix in half of the castor sugar. Place in the refrigerator.
  2. Cream: Whisk the cream with the remaining sugar and vanilla essence, until it is semi whipped (thick but not firm).
  3. Ice-Cream: Place the cream mixture in the ice-cream machine and process according to instructions. When the mixture is half frozen add the pureed peach mixture and process until frozen. Place the mixture into a well sealed freezer proof container and store in the freezer until ready to serve.
  4. To Serve: Remove the ice-cream from the freezer 15-20 minutes before serving. Place a large scoop of ice-cream in the centre of each plate. Pour the raspberry coulis generously around the ice-cream and scatter over the raspberries. Dust generously with icing sugar (optional). Serve.