Peach Ripple Ice Cream – Slimming World Recipe

Peach Ripple Ice Cream

Ice cream is one of my favourite desserts. I was very pleased when I saw this Slimming World peach ripple ice cream recipe that’s only 1 syn per 40g scoop!

It’s packed with flavour and rounds off a meal nicely. If you have an ice cream maker, you’ll get a creamier texture than we did but it’s still nice 🙂

Peach Ripple Ice Cream

Yield: 25 x 40g scoops

Serving Size: 1 syn per 40g scoop

Peach Ripple Ice Cream


  • 4 large ripe peaches or 2 x 400g canned peaches in juice, drained well
  • 4 level tbsp sweetener granules
  • 250g low-fat custard from a can or carton
  • 200g fat-free natural fromage frais
  • 4 level tbsp reduced-sugar peach or apricot jam


  1. If you're using fresh peaches, put them in a heatproof bowl, cover with boiling water and leave for 30 seconds. Using a slotted spoon, lift them into a bowl of cold water to cool.
  2. Peel, halve and discard the stones then slice the flesh.
  3. Put the slices into food processor with the sweetener and blend well until smooth.
  4. Transfer to a bowl, add the custard and fromage frais and mix well.
  5. Pour into a lidded freezer proof container, cover and freeze until firm but not rock hard.
  6. Scoop into the food processor and blend until smooth.
  7. Return to the container and freeze once more. Repeat the process 2-3 times until really smooth (alternatively, churn using an ice cream maker if you have one)
  8. After blending the mixture for the last time, spoon one-third of the ice cream mixture into the freezer proof lidded container and spoon over half the jam.
  9. Repeat the layers then spoon over the remaining ice cream. Using a round-bladed knife, marble the ice cream and jam together lightly, then cover and freeze until firm.
  10. Soften at room temperature for 20 minutes then serve in a bowl, on a cone (add 1/2 syn), sandwiched between regular wafers (1/2 syn for 2) or with a fan wafer (2 syns each)

peach ripple ice cream

I love my little ice cream cone dishes. They came in the charity shop one day while I was working and I snapped them up! Ant loves them because they hold the perfect amount of ice cream for him.

Coming soon: Eton Mess Semifreddo, Filo Apple Pie, Blueberry & Yogurt Muffins

For more recipes, click here

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