Peach Melba Ice Cream Sandwich

How to Make Peach Melba Ice Cream Sandwich

1. 1

   Step 1: Make the no‑churn ice cream base

   Chill a mixing bowl and beaters briefly, then whip the cold heavy cream to stiff peaks. Gently fold in the sweetened condensed milk and vanilla until smooth and fully combined, taking care not to deflate the whipped cream; this is your ice cream base. Reserve in the refrigerator while you make the fruit components so it stays cold.

   For this step

   • 2 cupsHeavy cream (cold)
   • 1 14 oz canSweetened condensed milk
   • 2 tspVanilla extract
   
2. 2

   Step 2: Cook the peach compote

   Combine the sliced peaches, sugar, and lemon juice in a medium saucepan over medium heat. Cook, stirring occasionally, until the peaches break down and the mixture is glossy and slightly thickened, about 8–10 minutes; remove from heat and let cool to room temperature, then chill. Reserve about 1/2 cup of compote for dotting and swirling in the final loaf.

   For this step

   • 3 cupsRipe peaches, peeled and sliced
   • 1/4 cupGranulated sugar
   • 1 tbspFresh lemon juice
   
3. 3

   Step 3: Loosen the raspberry preserves

   Warm the raspberry preserves in a small microwave‑safe bowl or a small saucepan until pourable but not boiling (about 15–30 seconds in the microwave). If very thick, stir in 1–2 teaspoons of water or lemon juice to achieve a ribbonable consistency; set aside to cool slightly.

   For this step

   • 1/2 cupRaspberry preserves (seeded or smooth)
   
4. 4

   Step 4: Layer and freeze the ice cream loaf

   Line a 9x5-inch loaf pan with plastic wrap or parchment, leaving an overhang. Fold a few tablespoons of the chilled peach compote into half of the ice cream base to create a lightly peach‑flecked mixture, then spread a layer of plain base into the pan. Spoon dollops of peach compote and the loosened raspberry preserves over, then add the remaining base. Use a spatula or skewer to gently ripple the layers to create visible swirls, cover tightly, and freeze until solid, at least 6 hours or overnight.
   
5. 5

   Step 5: Assemble the sandwiches and final freeze

   Remove the loaf from the pan using the overhang, unwrap, and slice while very cold (a hot, dry knife helps). Place a slice of frozen ice cream between two cookies to form a sandwich, press gently to adhere, then wrap individually in parchment or plastic and freeze for 30 minutes to firm. Keep assembled sandwiches frozen until serving; they soften quickly at room temperature.

   For this step

   • 12 cookiesThin buttery cookies (shortbread or thin sugar cookies)
   

1. Chill a mixing bowl and beaters briefly, then whip the cold heavy cream to stiff peaks. Gently fold in the sweetened condensed milk and vanilla until smooth and fully combined, taking care not to deflate the whipped cream; this is your ice cream base. Reserve in the refrigerator while you make the fruit components so it stays cold.
2. Combine the sliced peaches, sugar, and lemon juice in a medium saucepan over medium heat. Cook, stirring occasionally, until the peaches break down and the mixture is glossy and slightly thickened, about 8–10 minutes; remove from heat and let cool to room temperature, then chill. Reserve about 1/2 cup of compote for dotting and swirling in the final loaf.
3. Warm the raspberry preserves in a small microwave‑safe bowl or a small saucepan until pourable but not boiling (about 15–30 seconds in the microwave). If very thick, stir in 1–2 teaspoons of water or lemon juice to achieve a ribbonable consistency; set aside to cool slightly.
4. Line a 9x5-inch loaf pan with plastic wrap or parchment, leaving an overhang. Fold a few tablespoons of the chilled peach compote into half of the ice cream base to create a lightly peach‑flecked mixture, then spread a layer of plain base into the pan. Spoon dollops of peach compote and the loosened raspberry preserves over, then add the remaining base. Use a spatula or skewer to gently ripple the layers to create visible swirls, cover tightly, and freeze until solid, at least 6 hours or overnight.
5. Remove the loaf from the pan using the overhang, unwrap, and slice while very cold (a hot, dry knife helps). Place a slice of frozen ice cream between two cookies to form a sandwich, press gently to adhere, then wrap individually in parchment or plastic and freeze for 30 minutes to firm. Keep assembled sandwiches frozen until serving; they soften quickly at room temperature.