Peach Melba Ice Cream Sundae with 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.
Servings 2 Servings
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!
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
Serving: 1grams