Peach Melba Sundae

Peach Melba Ice Cream Sundae Served with Whipped Cream and Toasted Almonds

Combine the freshest peaches with a divine raspberry sauce, vanilla ice cream, whipped cream, and toasted almonds for the perfect late summer sweet concoction.

Course Dessert

Cuisine American

Keyword dessert, ice cream, melba, peach, raspberry, summer, sundae, vanilla

Prep Time 10

Total Time 10

Servings Servings

Calories 680kcal

Author Barb

Ingredients

For the Raspberry Sauce

½ cup fresh raspberries
½ cup powdered sugar
1 tablespoon Raspberry liqueur
1 teaspoon lemon or lime juice
Water if necessary to thin sauce

For the Whipped Cream

4 ounces heavy cream
2 tablespoons powdered sugar
½ teaspoon vanilla extract

For the Sundae

3 scoops vanilla ice cream
2 peaches, cut into wedges
1 tablespoon almonds, sliced and toasted (optional)

Instructions

Freeze the glasses.
To make the sauce, combine raspberries, sugar, Chambord, and lemon or lime juice in a blender and blitz to a puree, adding water if necessary to get a thick, pourable sauce.
Strain the sauce through a colander if necessary. (My blender made it unnecessary!). Chill.
Make the whipped cream and chill until the raspberry sauce has cooled and is ready.
Layer starting with peaches at the bottom, a scoop of ice cream, raspberry sauce, and whipped cream repeating until the glass is full.
Finish with a big swirl of whipped cream on top. Garnish with toasted almonds.
Serve with two spoons!

Notes

The peaches I used were perfectly ripe and sweet so I added no extra sugar. If yours needs additional sugar, slice the peaches and sprinkle with sugar and let macerate for about 15 minutes before layering with the other ingredients.

This is a large sundae to share. For two separate servings, use 4 scoops of ice cream and layer each serving with peaches, ice cream, raspberry sauce, whipped cream, and toasted almonds...using a bit more of each if desired.

Nutrition