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Roasted peach sour cream ice-cream

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Made with delicious roasted peaches, this sour cream ice cream recipe is the ultimate treat. Cool down and dig into this sweet treat.

  • Makes1
  • Cook time40 minutes
  • Prep time15 minutes, + cooling & 8 hours freezing time


  • 2 white peaches, halved, stoned
  • 2 tbs caster sugar
  • 2½ cups (625ml) thickened cream
  • 300g sour cream
  • 1 cup (250ml) milk
  • 1 tsp vanilla bean paste
  • 8 Coles Australian Free Range Egg yolks
  • 1 cup (220g) caster sugar, extra
  • 1 tsp rosewater essence
  • Red liquid food colouring

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 160°C. Place the peach, cut-side up, in a roasting pan. Sprinkle evenly with the sugar. Bake for 30 mins or until the peach is very tender. Transfer to a food processor and process until smooth. Strain the mixture through a fine sieve into a small bowl.
  2. Step 2

    Meanwhile, combine the cream, sour cream, milk and vanilla in a medium saucepan over medium heat. Bring to a simmer. Remove from heat. Strain through a fine sieve into a jug.
  3. Step 3

    Use an electric mixer to beat the egg yolks and extra sugar in a large bowl until thick and pale. Gradually stir in the cream mixture, in batches, until combined. Pour the mixture into a clean saucepan and place over low heat. Cook, stirring, for 8-10 mins or until the custard thickens and coats the back of a spoon. Set aside to cool.
  4. Step 4

    Add the peach puree and rosewater essence to the custard and stir to combine. Use a little red food colouring to tint the mixture pink. Pour into a shallow metal container. Cover with foil and place in the freezer for 4 hours or until firm.
  5. Step 5

    Roughly break up the ice-cream with a metal spoon. Transfer to a food processor and process until smooth. Return the ice-cream to the metal container. Place in the freezer for 4 hours or until firm.

    Tip: SERVE WITH waffle cones