Plant-Based Peach Melba Vegan Vanilla Nice Cream is a delightful frozen dessert made entirely from plant-derived ingredients. It features a smooth and creamy vanilla nice cream base crafted from vegan-friendly ingredients. The nice cream is accompanied by luscious fresh season peaches and raspberry sauce, offering a burst of fruity sweetness. Topped with fresh raspberries, it embodies the classic flavours of Peach Melba in a guilt-free, dairy-free indulgence.
Add all ingredients into a blender or food processor and blend until smooth.
Pour into a sealed container and freeze for 8 hours.
Raspberry Puree
Add all ingredients into a blender or food processor and blend until smooth.
Pour into a container and place into the fridge for at least 1 hour.
Poached Peaches
To remove the skin of the peaches, place them into a pot of one litre boiling water for one minute then move them to ice-cold water for a further minute, keep the pot water for the next step. Then peel.
Cut the vanilla pod lengthways and remove the seeds, add it to the pot of water used above along with the peeled peaches and the maple syrup. Summer on low heat for 10 minutes.
Remove the peaches from the pot and allow to cool before quartering. Set aside for assembling.
Toasted Almond Slithers
Heat a small frypan or skillet, and add the almond slithers. For around 3 minutes dry-fry them keeping them moving so they don't burn. Set aside. This method brings out the taste of the almonds with the release of their natural oils and gives them a nice crunch.
Creating Peach Melba
In sundae glasses or dessert bowls add three scoops of the vanilla nice cream.
Place the peaches evenly between the dishes then pour through the raspberry puree allowing it to seep right through. Finally, add the fresh raspberries to the top and sprinkle with the toasted almond slithers.