Easy Peach Melba No Churn Ice Cream Recipe

A rich and delicious, no churn, easy Peach Melba ice cream recipe, perfect for those warm summer days!

Does anything taste nicer than homemade ice cream on a hot summer's day? This super simple, no ice cream maker needed peach Melba ice cream is so easy to make! Peach Melba is a delicious combination of vanilla ice cream, fresh peaches and raspberry sauce. My easy peach melba inspired ice cream recipe shows you how to make a quick homemade raspberry sauce, easy, three creamy ingredient vanilla ice cream with folded peach purée. It’s scoopable in just four hours and tastes amazing by itself in a bowl or in a fancy raspberry dipped ice cream cone!

This recipe makes one batch of ice cream which perfectly fills a 2lb loaf tin. It is best stored in the freezer and eaten within around one month.

This ice cream is dairy free, egg free, nut free, naturally gluten free and of course completely plant based!

Fills one 2lb loaf tin

Raspberry sauce ingredients;

200g fresh or frozen raspberries

30g caster or granulated sugar

Juice from 1/2 lemon

Ice cream ingredients;

200g approx. chopped peaches (freshly peeled, tinned or jarred)

160g vegan condensed milk

250ml vegan double cream

1 tsp vanilla powder

You will also need; one 2lb loaf tin, a mixing bowl, a spoon, electric hand mixer, blender or potato masher, small bowl, saucepan, sieve

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Method

1. Begin by making your raspberry sauce

2. Add all the sauce ingredients to a saucepan and heat on low-medium, stirring occasionally, until all the raspberries have turned to mush

3. Keep heating until the sauce starts to bubble and slightly thicken. It will thicken even more as it cools

4. Place a sieve over a small bowl and carefully pour into the sieve the hot raspberry mixture

5. Use the back of a spoon to press the sauce through the sieve until you have a smooth sauce in the bowl and all the seeds are left in the sieve. Set aside to cool

6. Next use a blender to puree the peaches. If using tinned or jarred peaches, drain them first and just blend the actual fruit slices. You can leave some fruit pieces or blend completely smooth depending on what you prefer. Set aside

7. Move on the making your ice cream base. In a large mixing bowl, add the cream, condensed milk and vanilla powder and whip together using an electric hand mixer until thick and fluffy

8. Add the peach puree to the ice cream mixture and gently fold through

9. Begin to layer up your ice cream in the 2lb loaf tin or similar sized container

10. Pour around 1/3 of the ice cream into the tin, then drizzle over around a 1/3 of the raspberry sauce

11. Repeat layering the second 1/3 or mixture and then the final third

12. Take a thin knife or the handle of a spoon and gently swirl through the ice cream to ripple the raspberry sauce throughout the mixture

13. Place the tin of ice cream in the freezer for at least four hours until set firm enough to scoop

14. Now your ice cream is ready to eat!

Tips & Tricks!

• These are my mixing bowls - https://amzn.to/489iB6s

• I always use Vanilla Mart vanilla powder. Vanilla powder tastes so much nicer than vanilla flavouring!  https://amzn.to/49mNpjO

• The ice cream needs a lot of whipping, so I like to use my trusty cheap and cheerful Kenwood hand mixer; https://amzn.to/3P4x5gG

• This is my 2lb loaf tin; https://amzn.to/4gEYj9p

• I used Elmlea plant double cream and Nature's Charm coconut condensed milk for my ice cream

• I used Nature's Finest jarred peaches (gifted)