Peach Melba Ice-Cream Pie Recipe

Peach Melba Ice-Cream Pie
Photo: Hector Manuel Sanchez; Prop Styling: Mindi Shapiro Levine; Food Styling: Torie Cox
Active
25 Minutes
Standing
12 Hours
Total
12 Hours, 55 Minutes

Yield

Serves 8

We took the ingredients of a Peach Melba—peaches, raspberries, almonds, and ice cream—and combined them into a pretty, and portable dessert that’s made for summertime get-togethers. This summer pie looks difficult, but thanks to store-bought ice cream and a press-in cookie crust, it’s a cinch to assemble. All you need is enough time for it to freeze so the layers look nice and neat. When pressing the crumb crust into the pie dish, press just hard enough until it is firm. Don’t press so hard that it makes the crust gummy (it will be difficult to get clean slices out of the pan if the crust sticks). To save even more time, the crust doesn’t really need to be baked; just pop it in the freezer for 20 to 30 minutes to firm up before filling.

Ingredients

  • 1 (5.25-oz.) pkg. thin almond cookies (such as Anna’s)
  • 1 cup salted roasted almonds
  • 3 tablespoons granulated sugar
  • 1/4 teaspoon kosher salt
  • 6 tablespoons unsalted butter, melted
  • 4 cups vanilla ice cream, softened and divided
  • 2 medium peaches, divided
  • 1 pint raspberry sorbet, softened
  • 1 cup fresh raspberries (about 4 oz.)

How to Make

  1. Preheat oven to 350°F. Place cookies, almonds, sugar, and salt in the bowl of a food processor; process until finely ground, about 15 seconds. Drizzle butter over top of mixture; pulse until combined, 5 to 6 times.
  2. Press crumb mixture into bottom and up sides of a lightly greased 9 1/2-inch deep-dish glass or ceramic pie plate. Bake in preheated oven until browned, about 12 minutes. Place on a wire rack, and cool completely, about 30 minutes.
  3. Place 2 cups of the ice cream in a bowl. Peel and dice 1 of the peaches; stir diced peach into ice cream. Spread ice-cream mixture over crust. Freeze about 2 hours.
  4. Spread sorbet over ice-cream mixture; freeze about 2 hours.
  5. Spread remaining 2 cups vanilla ice cream over sorbet. Freeze 8 hours or overnight.
  6. To serve, let pie stand at room temperature about 10 minutes. Meanwhile, peel and slice remaining peach into 1/4-inch-thick slices. Arrange peach slices around edge of pie. Mound raspberries in center of pie.
Test Kitchen Tip

For the best flavor and most impressive presentation, top the pie with fresh raspberries and sliced peaches just before serving.