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Roast peach ice-cream meringue sandwiches with raspberry sherbet

With roast peach ice-cream, crisp pistachio meringue and tangy sherbet, this ice-cream sandwich is sure to be a summer hit.

By Emma Knowles
  • 45 mins preparation
  • 1 hr 50 mins cooking plus cooling, chilling, freezing
  • Serves 8
  • Print
This is a great do-ahead dessert - the ice-cream can be made up to a week in advance while the pistachio meringues and raspberry sherbet can be made a couple of days ahead. Let the ice-cream soften slightly at room temperature and place everything in the middle of the table for everyone to serve themselves. We love the surprising tang the raspberry sherbet brings, but if you can't find freeze-dried raspberries, make a plain sherbet and serve fresh raspberries alongside instead.


  • 150 gm eggwhite (about 3½ eggs)
  • 150 gm caster sugar
  • 150 gm pure icing sugar, sieved
  • 1 tbsp cornflour
  • 60 gm pistachio nuts, blended to a powder
Roast peach ice-cream
  • 400 gm caster sugar
  • 8 ripe peaches, halved
  • 50 ml dessert wine
  • Juice of 1 orange and ½ lemon
  • 900 ml pouring cream
  • 300 ml milk
  • 1 vanilla bean, split and seeds scraped
  • 9 egg yolks
Raspberry sherbet
  • 5 gm freeze-dried raspberries, finely crumbled (see note)
  • 80 gm pure icing sugar (1/4 cup)
  • 1 tsp citric acid


  • 1
    For roast peach ice-cream, preheat oven to 220C. Scatter 200gm sugar in a roasting pan, press cut-side of peaches into sugar and leave for 5 minutes for sugar to soak into peaches and form a thick sugary crust, then turn cut-side up. Combine dessert wine, juices and 50ml water in a jug, drizzle around peaches, then roast, turning and basting occasionally with pan juices, until tender and caramelised (15-20 minutes). Cool completely, then process 6 peach halves and 80ml pan juices in a food processor, until smooth. Refrigerate remaining peaches in syrup until required (take them out of the fridge an hour before serving to take the chill off). Bring cream, milk and vanilla bean and seeds to a simmer in a saucepan over medium-high heat. Meanwhile, whisk egg yolks and remaining sugar until pale and creamy (4-5 minutes). Whisk in cream mixture, then return to pan and stir continuously until mixture thickly coats the back of a spoon (5-6 minutes). Strain into a bowl placed over ice, whisk occasionally until cooled, then whisk in peach purée and refrigerate to chill. Freeze in an ice-cream machine, transfer to a container and scatter with some of the remaining roast peach, cut into wedges. Cover and freeze until firm. Makes about 2 litres.
  • 2
    Preheat oven to 100C. Trace sixteen 7cm diameter circles on sheets of baking paper, then turn paper pencil-side down on lightly oiled baking trays. Whisk eggwhite, caster sugar and a pinch of salt in an electric mixer to firm glossy peaks (7-8 minutes). Fold in icing sugar, cornflour and pistachios, then transfer to a piping bag fitted with a 1.2cm plain nozzle. Pipe meringue mixture within circle templates and bake, swapping and turning trays partway through cooking, until crisp and dry, but not coloured (1-1¼ hours). Cool on trays then store in an airtight container for up to 3 days.
  • 3
    For raspberry sherbet, combine ingredients in a scrupulously dry airtight container and shake well.
  • 4
    Scatter scoops of roast peach ice-cream with raspberry sherbet, sandwich between meringues and serve with remaining roast peaches.


Freeze-dried raspberries are available from select grocers and delicatessens or from