Ingredients:

  • 1.5 cups (150g) crushed graham crackers or vanilla wafers
  • 6 tbsp (85g) unsalted butter, melted
  • 2 tbsp (25g) granulated sugar
  • 0.25 tsp (1.5g) salt
  • 12 oz (340g) fresh or frozen raspberries
  • 0.25 cup (50g) granulated sugar
  • 1 tbsp (15ml) lemon juice
  • 1 tsp (5g) cornstarch
  • 3 cups (450g) fresh peaches, peeled and diced
  • 2 tbsp (30ml) honey or agave syrup
  • 1 tsp (5ml) vanilla extract
  • 1 tbsp (15g) lemon juice
  • 1 quart (950ml) French Vanilla ice cream, slightly softened
  • 1 cup (240ml) heavy whipping cream, chilled
  • 0.25 cup (50g) powdered sugar

Instructions:

  1. Combine crushed wafers, melted butter, sugar, and salt in a bowl until the mixture resembles wet sand.
  2. Press the mixture firmly into the bottom of a parchment-lined springform pan using the bottom of a glass.
  3. Freeze the crust for 20 minutes to set the structure.
  4. Combine raspberries, sugar, and lemon juice in a saucepan over medium heat. Simmer for 8-10 minutes until berries break down and liquid reduces by a third.
  5. Stir in the cornstarch slurry and boil for 1 minute until the sauce is glossy and thick.
  6. Strain the raspberry coulis through a fine-mesh sieve to remove seeds, then chill completely in the fridge.
  7. Blend peeled and diced peaches with honey, vanilla extract, and lemon juice until smooth. Chill the puree to 40°F (4°C).
  8. Whip the chilled heavy cream and powdered sugar until stiff peaks form.
  9. Fold the whipped cream gently into the slightly softened French Vanilla ice cream.
  10. Layer the components in the prepared crust: start with the chilled peach puree, followed by the ice cream mixture, and top with the chilled raspberry coulis.
  11. Smooth the top with an offset spatula and freeze for at least 6 hours before slicing and garnishing with fresh raspberries and peach slices.