Bright & cheery, smooth & creamy, with a nice fruity flavor & just a hint of tang makes this my very favorite dessert. I’m sure once you taste it, it’ll be your favorite too!
3/4 cup plus 10 more fresh raspberries, divided (see Tip# 1)
1 1/2 Tblsp confectioners’ sugar
4 scoops Breyers French vanilla ice cream (or use whatever brand you prefer), divided
15 oz can sliced peaches in 100% juice, drained (see Tip# 2)
Optional: real whipped cream for serving
1. In a colander; rinse fresh raspberries under cold water & drain on paper towels. Set aside 10 whole raspberries.
2. Mash up remaining 3/4 cup raspberries in a bowl.
3. With the back of a spoon; push the mashed up raspberries through a fine mesh strainer with a bowl underneath to separate the sauce from the seeds. Try to get as much sauce as possible from the raspberries.
4. Add sugar to the raspberry sauce & whisk till dissolved (see Tip# 3).
5. For each dessert; add 2 scoops ice cream to a bowl. Add 4 peach slices. Spoon on 1/2 the raspberry sauce. Add 5 whole raspberries. Top with whipped cream, if using & serve immediately.
Tips & Suggestions
1. Substitute 3/4 cup frozen & defrosted raspberries for the sauce (no need to rinse frozen raspberries), but you’ll still need 12 whole fresh raspberries (rinsed) for making the desserts.
2. You’ll need about 1/2 can peaches for 2 servings, put leftovers in a bowl. cover & refrigerate.
3. If you want… make the sauce ahead of time & put it in a small 1 cup glass container, cover & refrigerate. Use up within a day or two.