French · Dessert
Peach and Raspberry Ice Cream Sundae
A lightened no-churn sundae built on a whipped Greek yogurt and cream base instead of a classic custard, folded with condensed milk for sweetness and topped with fresh macerated peach and raspberry for brightness and fibre.
$1
15 minsPrep
0 minsCook
265 minsTotal
EasyLevel
Nutrition per serving
183Calories
6.9gProtein
11.2gFat
13.2gCarbs
11.4gSugar
1.7gFiber
40mgSodium
30mgChol
6.9gSat Fat
216mgPotassium
111mgCalcium
0.3mgIron
0.3mcgVitamin B12
7.9mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Peach Iced Tea
local
Champagne
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Whip the heavy cream to soft peaks using a hand mixer in a chilled bowl.
2
In a separate bowl, whisk the Greek yogurt, condensed milk and vanilla extract until smooth.
3
Fold the whipped cream gently into the yogurt mixture, keeping as much air in as possible, to build the no-churn base.
4
Toss the diced peach with half the lemon juice and a pinch of sugar from the condensed milk's sweetness; let macerate 10 minutes.
5
Pour the base into a small freezer-safe tub, cover and freeze for at least 4 hours or until firm, stirring once at the 1-hour mark to break ice crystals.
6
Scoop 4 portions (2 scoops per serving, about 75g each) into sundae glasses.
7
Top each sundae with the macerated peach, fresh raspberry halves and a final drizzle of lemon juice just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4.2 oz120g strained, chilled greek yogurt
- 1.1 oz30g whipped to soft peaks heavy cream
- 0.7 oz20g condensed milk
- 1.8 oz50g diced, macerated peach
- 1.4 oz40g halved raspberry
- 0.1 oz3g vanilla extract
- 0.1 oz4g lemon juice
