Peach Melba recipe


  • 2 x 400g tinned peaches in syrup
  • 200ml coconut milk
  • 1 lime, juiced
  • 300g raspberries
  • 2 tbsp icing sugar
  • 1 tbsp flaked almonds


Calories columnFat columnSaturates columnSugars columnSalt column
287 per serving
14% %GDA
11g per serving
16% %GDA
8g per serving
40% %GDA
40g per serving
44% %GDA
0.00g per serving
0% %GDA


  1. Tip the peaches into a sieve over a bowl to catch the syrup, then tip the peaches into a food blender or jug.

  2. Add 100ml of the peach syrup and the coconut milk and blitz until totally smooth.

  3. 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.

  4. Repeat this 4-5 times until the mixture is frozen and smooth and the ice cream is formed.

  5. Alternatively, if you have an ice cream maker, pour into the machine and churn until solid.

  6. 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.

  7. Place scoops of ice cream into a bowl or glass, top with some raspberry sauce, raspberries and flaked almonds, and serve straight away.