Please, just believe me when I say you’ve been waiting all your life for this peach and raspberry ripple ice cream. That’s a pretty big statement I grant you but, honestly, I’m not kidding!
You could call this Peach Melba Ice Cream if you like and I’d forgive you if you did – I nearly called it that myself. It’s got all the melba-esque flavours, only very little added sweetener and a bigger and better outcome.
Baking the peaches beforehand amplifies the wonderful rich flavour that epitomizes high summer. And did you notice I put in some olive oil? Yep, the king of fats makes an appearance alongside monolaurin-rich coconut milk which is antimicrobial and helps regulate gut function. So far so healthy, right?
Next on the ingredient list is raspberries. High in antioxidants, low in sugar and super anti-inflammatory they are, at their ripest, my favourite berry. Mulberries are up there too. They are also a rich source of fibre, and contain twice the amount of Vitamin C as blueberries. There’s really nothing bad you could say about raspberries, aside from having to wait a whole year before pairing them up with peaches again!
Oh and if you’re after yet more peachy goodness, check out my Peach and Lavender Cake.
Peach and Raspberry Ripple Ice Cream
Prep time: 15 minutes + chilling + churning
Cook time: 45 minutes
Print the recipe here!
4 large ripe peaches, quartered
1/2 cup orange juice (juice of 1 Navel orange)
2 tablespoons extra virgin olive oil
2 tablespoons honey
2 + 1/2 cups coconut milk
1 teaspoon vanilla extract
pinch fine pink himalayan salt
2 cups raspberries, fresh or frozen
1 tablespoon honey
Preheat the oven to 375F. Place a freezer-proof container into the freezer.
Mix the orange juice, olive oil and honey in a small bowl. Place the peaches cut side up into a small roasting pan and pour over the orange mixture. Bake for 30-40 minutes, basting once or twice, until the peaches have softened and the juices are syrupy. Transfer to a large plate and cool completely.
To make the raspberry ripple, put the raspberries into a medium pan with the honey and 2 tablespoons water. Bring to a simmer and cook for around 6 minutes until the raspberries have broken down. Pass through a sieve into a small bowl, pressing the berries with a wooden spoon to extract as much juice as possible. Allow to cool completely.
Put the cooled peaches into the blender, together with the coconut milk, vanilla extract and himalayan salt. Blend until smooth. Refrigerate overnight, or at least three hours.
Pour the peach mixture into an ice cream machine and churn according to the manufacturer’s instructions.
Put half of the peach mixture into a freezer proof container and spread over the base. Spoon over half the raspberry mixture. Carefully spread over the remaining ice cream, followed by the remaining raspberry mixture. Use a knife to gently and briefly stir the ice cream to create a ripple effect.
Return the ice cream to the freezer until you are ready to serve.
Note: If you don’t have a machine, put the mixture into a freeze proof container and freeze until nearly firm. Beat with a whisk until smooth again and return to the freezer. Repeat two or three times and then leave to freeze. After the last beating, gently stir in the raspberry mixture to make a ripple effect.