Photo Gareth Morgans, Ryland Peters & Small
Can’t decide between having dessert or mixing up an after-dinner cocktail? You don’t have to choose—make a frozen boozy shake or sundae! These recipes for a Peach Melba Boozy Shake, complete with a fresh berry sauce, and a Rum and Raisin Sundae from “Frozen Sweet Treats and Desserts,” a collection of recipes by Ryland Peters & Small, help you combine your options. Whether you’re gathering for a backyard barbecue, or you would like to relax on your own with a delicious grown-up dessert, these cold treats combine creamy indulgence with spirited flair for a perfect choice. For even more ideas, scroll down to find more recipes I have highlighted, including non-spirited ideas the whole family can enjoy.
Peach Melba Boozy Shake
Makes 2 | Recipe by Victoria Glass
The Peach Melba dessert was invented to honor the Australian soprano, Dame Nellie Melba. This quaffable shake version with added peach schnapps will certainly get your taste buds singing. —V.G.
1 (16-ounce) can sliced peaches in light sugar syrup
7 ounces peach schnapps
4 scoops vanilla ice cream
6 tablespoons Summer Berry Sauce (see recipe below), made with just raspberries
- Drain most of the sugar syrup from the peaches and use a handheld electric blender to puree the fruit. Set aside.
- Blend together the peach schnapps and vanilla ice cream until smooth and thick. Add the peach puree and stir to combine. Swirl 3 tablespoons of the raspberry sauce around the inside of each glass. Pour over the peach shake at an angle to create an attractive two-tone pattern in the shake and serve immediately.
Summer Berry Sauce
Makes 2 Cups
1 vanilla bean (or 1 teaspoon vanilla extract)
9 ounces fresh strawberries, hulled (see Editor’s Note)
5¼ ounces fresh raspberries (see Editor’s Note)
1 cup superfine sugar
Cut the vanilla bean in half lengthwise. Place all the ingredients in a pan with ¾ cup water and simmer for 8 to 10 minutes, until the berries are very soft, and the sugar has dissolved. Strain through a fine mesh strainer, pressing the fruit down with the back of a spoon. Discard the fruit.
Editor’s Note: When using this recipe without the strawberries for the Peach Melba Boozy Shake, double the amount of raspberries to 10½ ounces.
Photo Kate Whitaker, Ryland Peters & Small
Rum and Raisin Sundae
Makes 4 | Recipe by Hannah Miles
Plump raisins laced with rum, silky smooth rum and raisin ice cream, and rich chocolate brownies all come together deliciously to create this indulgent sundae. This is definitely one for the grown-ups! —H.M.
4 large homemade or store-bought chocolate brownies
1 cup heavy cream, whipped
Rum and Raisin Ice Cream
1½ cups raisins, soaked overnight in 1 cup dark rum
2¾ cups homemade vanilla ice cream (or store-bought), chilled
5½ ounces store-bought rum and raisin fudge, finely chopped
- For the rum and raisin ice cream, stir half the rum-soaked raisins into the vanilla ice cream together with most of the chopped fudge (reserving a little for decoration) and churn in an ice cream machine, or freeze using the by-hand method (see Cook’s Note). Freeze until needed.
- To assemble, place half a brownie in the bottom of four sundae dishes. Spoon over some of the reserved rum-soaked raisins and rum, then top with a scoop of rum and raisin ice cream and a spoonful of whipped cream. Place the remaining brownie halves on top, follow with a further scoop of ice cream and pipe a large swirl of whipped cream on top. Sprinkle over a few rum-soaked raisins and the remaining chopped fudge. Serve immediately.
Cook’s Note: If you don’t have an ice cream machine, don’t worry! Simply place your mixture in a lidded freezer-proof box and pop it in the freezer. Remove from the freezer every hour or so, transfer to a large bowl, and whisk with an electric hand mixer to incorporate air, break up ice crystals, and give a light texture. Repeat every hour until your ice cream is completely frozen.
Recipes and photos from “Frozen Sweet Treats and Desserts: Over 70 recipes for popsicles, sundaes, shakes, floats & ice cream cakes” by Ryland Peters & Small © 2023 used with permission from Ryland Peters & Small.
PHOTO IAN WALLACE, RYLAND, PETERS & SMALL
Hungry for More?
Keep Your Cool with Frozen Treats
Nothing is quite as refreshing as ice-cold ice cream shakes, pie, or fruity pops, and we kick it up a notch with recipes to make your own grown-up drinks and kid-friendly treats.
