• 10 oz. pkg. frozen raspberries, thawed and drained
  • 3 tbsp sugar
  • 1 1/2 pints vanilla ice cream
  • 29 oz. can peach halves, drained
  • Whipped cream (optional)


Puree raspberries and sugar in blender. Spoon ice cream into dessert dishes; top each with a peach half, round side up; cover with raspberry puree. Serve with whipped cream, if desired.

Yield 4 to 6 servings. (The raspberry sauce can be served with other canned or fresh fruits.)

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Submitted 6/13/05.
Source: Southern Living 1981
Submitted By: Ruth A. Burbage
Peach Melba