Desserts Peach Melba Ice Cream
Serves : 4
Preparation Time: 10 minutes
Cooking Time: 4 - 6 hours
Ingredients
- 2 x 400g tinned peaches in syrup
- 200ml coconut milk
- 1 lime, juiced
- 300g raspberries
- 2 tbsp icing sugar
- 1 tbsp flaked almonds
Nutrition
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Method
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Tip the peaches into a sieve over a bowl to catch the syrup, then tip the peaches into a food blender or jug.
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Add 100ml of the peach syrup and the coconut milk and blitz until totally smooth.
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Pour into a freezable container and transfer to the freezer for 1 hour. Remove and using a fork, break up all the ice crystals, then return to the freezer.
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Repeat this 4-5 times until the mixture is frozen and smooth and the ice cream is formed.
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Alternatively, if you have an ice cream maker, pour into the machine and churn until solid.
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Meanwhile, tip 2/3 of the raspberries into a food blender or jug, add the icing sugar and blitz until smooth. Pass through a sieve to remove the pips.
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Place scoops of ice cream into a bowl or glass, top with some raspberry sauce, raspberries and flaked almonds, and serve straight away.
