- 3 ripe but still firm peaches
- 1.5 litre tub reduced-fat vanilla ice cream, such as Wall’s Light
- 2tbsp toasted flaked almonds, chopped
- 175g raspberries
- Line a 2lb loaf tin with clingfilm, allowing the film to overhang the sides of the tin (this will help lift out the finished terrine).
- Lightly score the base of each peach with a cross. Bring a large pan of water to the boil, then add the peaches and simmer gently for 2 min. Remove the peaches with
a slotted spoon and transfer to a large bowl of iced water to cool. Once cool, carefully peel away and discard the skin with a small sharp knife. Cut the peaches into chunks (discard the stones), then whiz in a blender to a smooth purée.
- Put half the ice cream in a mixing bowl and set aside to soften slightly (put the rest back in the freezer). Once softened, stir the peach purée and almonds into the ice cream until well combined, then spoon the mixture into the prepared loaf tin. Smooth the top, then freeze until firm.
- When the peach ice cream is firm, put 125g of the raspberries in a large bowl and crush with the back of a fork. Add the remaining vanilla ice cream to the raspberries and set aside to soften slightly. Stir the crushed raspberries into the softened ice cream until smooth and well combined.
- Spoon the raspberry mixture on top of the frozen peach mixture in an even layer. Smooth the surface, then freeze until firm.
- To serve, lift out the terrine from the tin and invert on to a serving platter so the peach layer is on top. Discard the clingfilm, then decorate with the remaining raspberries. Slice into 10 with a sharp knife to serve.
Nutrition per serving
Read more on how we calculate nutrition.
126kcal 3.1g 5.8g 2.3g 1.5g 14.4g 0.2g 122mg 14.5g 0.3mg