Peach Melba Ice Cream Pie
This simple, no-bake dessert features a crisp graham cracker crust filled with swirled vanilla ice cream and raspberry sorbet. Topped with fresh peaches, raspberries, and whipped cream, it's a perfect refreshing treat for a warm day.
An original recipe by Forkin
- Total time
- 8 hr 35 min
- Serves
- 8
- Difficulty
- Easy
- Per serving
- 351 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
base
- 1 pcsgraham cracker crust, 9-inch (22.9 cm), pre-made
- 450 gvanilla ice cream, softened
- 450 graspberry sorbet, softened
garnish
- 150 gpeach, pitted and sliced
- 125 graspberry, fresh
- 120 gwhipped cream
Equipment
freezer · ice cream scoop · spatula · knife
The method
Step by step
- 1
Remove the vanilla ice cream and raspberry sorbet from the freezer and let them sit at room temperature for 10-15 minutes to soften enough to be scoopable.
About 15 min
Cook’s note: The ideal consistency is soft but not melted.
- 2
Place alternating scoops of the softened vanilla ice cream and raspberry sorbet into the pre-made graham cracker crust.
About 3 min
Cook’s note: Try to distribute the flavors evenly throughout the pie.
- 3
Using a spatula or the back of a spoon, gently swirl the top to mix the flavors slightly and create a smooth, slightly domed surface.
About 2 min
- 4
Cover the pie loosely with plastic wrap or foil and place it on a level surface in the freezer.
About 1 min
Cook’s note: Ensuring it's level will prevent the filling from shifting as it sets.
- 5
Freeze for at least 8 hours, or overnight, until the pie is completely firm.
- 6
About 10 minutes before serving, remove the pie from the freezer to let it soften slightly.
Cook’s note: This will make slicing much easier.
- 7
Arrange the whipped cream, sliced peaches, and fresh raspberries on top of the pie.
About 4 min
- 8
Slice the pie and serve immediately.
Cook’s note: For clean slices, dip your knife in hot water and wipe it dry between each cut.
Per serving
Nutrition
- Calories
- 351.2kcal
- Protein
- 4.4g
- Carbs
- 46.6g
- Fat
- 17.2g
- Fibre
- 2.3g
- Sugar
- 32.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover slices tightly covered in the freezer.
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