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Ice Cream Musings

Try It At Home: Mini Peach Melba Ice Cream Tarts

Summer's not quite over, so here's an easy idea to transform late summer fruit into a tasty dessert that beats the summer heat. 

To make this dessert you’ll need:

  1. A cube of our Peach Dream ice cream
  2. Graham Cracker Tart Crusts
  3. Raspberry Sauce
  4. Whipped cream
  5. Fresh raspberries and peaches

 Graham Cracker Crust, makes 4 "muffin tin" tart shells

  • 1/2 cup graham cracker crumbs
  • 5 tsp butter, melted
  • 1/8 tsp salt
  • 4 tbsp sugar
  • 1 tsp lemon zest
  1. Mix graham cracker crumbs, butter, salt, sugar, and lemon zest together until thoroughly combined.
  2. Divide evenly into 4 paper lined muffin tin cavities.  Pat crust into bottom and partially up sides of each cavity.
  3. Bake in a pre-heated 350 degree oven for 6 minutes, until fragrant and browned.  Allow to cool before filling.

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Raspberry Sauce 

  • 1 cup raspberries
  • 1/2 cup sugar
  • 1 tbsp fresh lemon juice
  1. Heat raspberries and sugar together over medium heat & boil for 7 minutes until thickened. 
  2. Remove from heat, strain to remove seeds and add lemon juice.

Whipping Cream 

  • 1 cup of heavy whipping cream
  • 2 tablespoons sugar
  1. Place the sugar into the mixing bowl and add the whipping cream.
  2. Whisk just until the cream reaches stiff peaks.


To assemble your mini Peach Melba ice cream tart:

  1. Keeping tart shells in muffin tin, spoon raspberry sauce into bottom of each tart shell.
  2. Place a 1/2 cup scoop of Peach Dream ice cream (1/4 of the 500 ml carton) into the tart shell, and allow to harden in your freezer for 2 - 4 hours.
  3. Once hardened, remove the tart from the paper liner and add a dollop of whipped cream.
  4. Garnish with fresh raspberry and peach slices. 


Enjoy your mini Peach Melba Ice Cream Tart!


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