Total Time: 3 Hrs 20 mins

Prep Time: 20 mins

Chill Time: 3 Hrs

Yield: 4 servings



  • 2 Cups sliced peaches, fresh or frozen
  • 1 Pint Vanilla Ice Cream
  • 4 Shortbread Cookies, crumbled
  • *Raspberry Sryup

Raspberry Syrup

  • 12 oz Raspberries
  • 1/3 cup granulated sugar
  • 2 Tbs Cornstarch
  • 1/4 cup water

Tara Tip

    This super easy dessert is also elegant for dinner parties or special occasions.  The Raspberry syrup can be frozen – make a double batch and keep it on hand – you can use it on just about anything.



      1. Place ingredients in a small saucepan over medium heat. Stir to combine.  Bring to Boil.
      2. Reduce heat to simmer and mash berries with spoon as the sauce cooks. Simmer 10-12 minutes until raspberries are broken and down and the sauce thickens.       
      3. Pour sauce into a fine sieve over a bowl. Using a rubber spatula press suce through sieve until you’re left with a paste that’s mostly seeds.  Place in the fridge to cool at least 15 minutes.

      To assemble:

      1.   In 4 Temp-tations ramekins place 1-1/2 tablespoons cookie crumbs.
      2.    Add 1/2 cup sliced peaches
      3.   Top with a scoop of vanilla ice cream
      4.   Spoon Raspberry sauce over ice cream
      5.  Top with Whipped Cream


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