Peach Melba Split Recipe
vegan ice cream, peaches, raspberry sauce, almonds
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Ingredients
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Ice Cream Base
Peach Topping
Raspberry Sauce
Garnish
Method
Ice Cream Base Preparation
- 1
Make the Base
In a blender, combine the coconut milk, maple syrup, vanilla extract, and salt. Blend on high until smooth and creamy.
- 2
Chill the Mixture
Transfer the mixture to an airtight container and refrigerate for at least 2 hours, or until completely chilled.
- 3
Churn the Ice Cream
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
- 4
Freeze the Ice Cream
Transfer the churned ice cream to a lidded container and freeze for at least 4 hours, or until firm.
Peach Topping Preparation
- 5
Prepare the Peaches
Wash and slice the fresh peaches. In a bowl, toss the sliced peaches with lemon juice and maple syrup. Let them sit for 15-20 minutes to marinate.
Raspberry Sauce Preparation
- 6
Cook the Raspberry Sauce
In a saucepan, combine the fresh raspberries, maple syrup, and water. Cook over medium heat, stirring gently until the raspberries break down and the mixture thickens slightly, about 10 minutes.
- 7
Blend the Sauce
Remove from heat and let cool slightly. Use an immersion blender or transfer to a blender and puree until smooth. Strain through a fine-mesh sieve if desired for a smoother texture.
Assembly
- 8
Assemble the Peach Melba Split
In a serving dish, place a generous scoop of vegan ice cream. Top with marinated peach slices and drizzle with raspberry sauce. Sprinkle sliced almonds over the top for added crunch.
