Peach Melba Ice Cream Sundae with Toasted Almonds
This Peach Melba Ice Cream Sundae with Toasted Almonds is an easy and delicious way to enjoy the bounty of late summer peaches combining them with raspberries, vanilla ice cream, toasted almonds and whipped cream.
If it’s August, I’m in the mood for peaches. Colorado is not like Georgia with widespread recognition as the ‘peach’ state. Maybe because we keep our peaches to ourselves? The better to make more desserts like this Peach Melba Ice Cream Sundae with Toasted Almonds. It is simply divine.
What is Peach Melba? It is a dessert invented in 1892 or 1893 by the French chef Auguste Escoffier at the Savoy Hotel, London, to honor the Australian soprano Nellie Melba and it’s made with fresh peach halves and raspberry sauce with vanilla ice cream.
I’ve only modified it a bit by serving it as a sundae with fresh sliced peaches layered with vanilla ice cream, fresh raspberry sauce, and finished with whipped cream and toasted almonds. Nothing to cook, nothing to bake…perfect for a late summer evening dessert isn’t it?
Colorado peaches are just now coming into season. We start to get antsy the first of August, knowing that they will flood the markets soon. Our peaches are not well known across the land like Georgia peaches and I think I know why. We hoard them; we don’t want to share, they are THAT good.
Grown on what is called the Western Slope, that’s the western side of the Rocky Mountains. Hot summer temps during the day that can lower as much as 40 degrees at night are what create the sweetness that cannot be beat. And when they are ready?
Heck, I’m happy to stand over the kitchen sink and eat one but I love them in so many ways. Every year I make a batch of this Peach Jam with Bourbon, and my friends can usually count on my favorite summer pie, this Peach Pie with a Walnut and Brown Sugar Crumble.
Of course there are drinks too. I use the aforementioned peach jam to make a luscious Bourbon and Peach Jam Smash Cocktail and there is always the requisite margarita with a spicy Grilled Peach and Jalapeno Margarita.
I typically buy a case of twenty pounds of peaches from a neighbor whose son does a fundraiser; yes I pay a bit more for them but they’re still not pricey, it helps a kid towards a goal and heck, they’re delivered to my front door!
In Denver, I know they can also be found at Sprouts where I always end up buying more…I honestly eat one or two EVERY day until they are no more. So sure I was poetic about Colorado peaches but the truth is still this. It is PEACH SEASON, and I know you can find ripe, juicy peaches too.
A simple blitzed sauce of raspberries and you’re on your way to making a quick but fantabulastic dessert!
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Peach Melba Ice Cream Sundae with Toasted Almonds
Ingredients
For the Raspberry Sauce
- ½ cup fresh raspberries
- ½ cup powdered sugar
- 1 Tbsp Raspberry liqueur
- 1 tsp lemon or lime juice
- Water if necessary to think sauce
For the Whipped Cream
- 4 oz heavy cream
- 2 Tbsp powdered sugar
- ½ tsp vanilla extract
For the Sundae
- 3 scoops vanilla ice cream
- 2 peaches cut into wedges
- 1 Tbsp sliced almonds 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!
Serve with 2 spoons? Maybe one for each hand. Heh heh umm not sharing! 🤣 Looks like the perfect post workout treat! 😋
We make Peach Melba sometimes, but never in sundae form. Love the idea! We’re inhaling peaches at the moment — it’s still peak peach here. This looks great — thanks.
Inhaling? Yes, that fits! I bought 20 pounds with the intention of canning them as these amazing preserves with bourbon but I’ve eaten so many of them that I need to replenish that stock before I start canning tomorrow!