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Peach Melba Ice Cream

Helen T. Patterson
A creamy, no-churn Peach Melba Ice Cream swirls sweet peaches with tart raspberries for a luscious, fruity dessert.
Easy to make, freezer-friendly, and naturally fiber-rich, this frozen treat is perfect for summer, family gatherings, or anytime you crave a refreshing indulgence.
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Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Course Dessert
Cuisine British, French
Servings 14 (scoops)

Equipment

  • 1 power blender
  • 1 sieve or fine mesh strainer
  • 1 mixing bowl
  • 1 electric whisk or hand mixer
  • Freezer-safe containers (approx. 1 L and ¼ L sizes)

Ingredients
  

  • 125 g raspberries
  • 2 tsp golden caster sugar
  • 6 large peaches stoned
  • 1 tbsp Amaretto liqueur or 1 tsp vanilla extract
  • 600 ml double cream heavy cream
  • 200 ml condensed milk

Instructions
 

  • Prepare the Raspberry Sauce: Begin by washing the raspberries thoroughly under cold running water to remove any dirt or debris.
    Pat them dry gently with a clean towel. Place the raspberries in a power blender and add the golden caster sugar.
    Blend for a few seconds until the mixture becomes smooth and glossy.
    Pour the blended raspberries through a fine-mesh sieve into a jug to remove seeds, pressing gently with a spoon to extract as much juice as possible.
    Set aside the vibrant, seed-free raspberry sauce for later swirling.
  • Create the Peach Puree: Stone the peaches carefully and peel them if preferred for a smoother texture.
    Cut the peaches into large chunks and place them directly into the blender.
    Add the Amaretto liqueur (or vanilla extract if you prefer a non-alcoholic option) to enhance the flavor.
    Blend the peaches until the mixture is smooth, creamy, and fragrant.
    Make sure no large chunks remain for a silky ice cream texture. Set this luscious peach puree aside in a bowl.
  • Whip the Cream to Soft Peaks: Pour the double cream into a large mixing bowl.
    Using an electric whisk or hand mixer, beat the cream at medium-high speed until soft peaks form.
    This means the cream should hold gentle peaks but still be soft enough to fold easily.
    Take care not to overwhip, as overwhipped cream can become grainy and reduce the smooth texture of your ice cream.
  • Incorporate the Condensed Milk: Once your cream has reached soft peaks, add the condensed milk gradually.
    Use the electric whisk on low speed to combine, or fold gently with a spatula if you prefer a more controlled mixing method.
    The goal is to maintain the airy texture of the whipped cream while incorporating the sweet, rich condensed milk.
    The mixture should be smooth, creamy, and slightly glossy.
  • Fold in the Peach Puree: Gently add the prepared peach puree into the whipped cream and condensed milk mixture.
    Use a spatula to fold the puree in slowly, ensuring that it is evenly distributed without deflating the whipped cream.
    Continue folding until no streaks remain, creating a uniform, pale peach-colored mixture.
    This careful folding preserves the airy texture of your ice cream, ensuring a light yet creamy result.
  • Swirl in the Raspberry Sauce: Spoon the raspberry sauce over the peach cream mixture in several small dollops.
    Using a spatula or the tip of a knife, gently swirl the sauce through the ice cream mixture.
    Avoid overmixing; you want to maintain streaks of raspberry for a visually appealing marbled effect and a burst of tart flavor in each bite.
  • Transfer to Freezer Containers: Choose freezer-safe containers for storing your ice cream.
    A 1-liter container works well for the main portion, and a smaller ¼-liter container can be used for extra servings or gifts.
    Carefully spoon the ice cream mixture into the containers, smoothing the top with a spatula.
    Leave a small gap at the top to allow for expansion as the ice cream freezes.
  • Freeze Until Set: Place the containers in the freezer and allow the ice cream to set for at least 6 hours, preferably overnight for best results.
    During freezing, the mixture will firm up while maintaining a creamy, scoopable texture.
    Avoid opening the freezer too frequently to prevent ice crystals from forming.
  • Serve with Style: Before serving, remove the ice cream from the freezer 10–15 minutes to soften slightly for easier scooping.
    Use a warm ice cream scoop for perfect, rounded scoops.
    Serve in bowls or dessert glasses, and optionally garnish with fresh peach slices, whole raspberries, or a drizzle of the remaining raspberry sauce for an elegant presentation.
  • Storage Tips for Freshness: Any leftover ice cream should be tightly covered to prevent freezer burn and maintain texture.
    It can be stored in the freezer for up to three months. For the best taste and creaminess, consume within one month.
    Always allow it to soften slightly before scooping for maximum indulgence.

Notes

  • This no-churn Peach Melba Ice Cream is incredibly versatile; you can adjust the sweetness by using more or less condensed milk, or add extra raspberries for a tarter finish.
  • Use ripe, fragrant peaches for the best flavor—unripe peaches may result in a less sweet, slightly grainy texture.
  • The raspberry sauce can be made ahead and stored in the fridge for a day or two if you want to prep in advance.
  • Folding the puree into whipped cream gently is key—overmixing will deflate the mixture and reduce creaminess.
  • This ice cream keeps well in the freezer for up to three months if stored in airtight containers.