A classic treat named after an opera singer called Dame Nellie Melba, this dessert was invented by
Auguste Escoffier, a famous chef. Of course, we’ve made ours vegan. Give it a try!
INGREDIENTS:
Pint of NO BULL Vanilla Bean oat-based dairy-free ice cream
1 can of peaches
1 pint frozen raspberries
1 tbsp sugar
¼ cup water
Lemon Juice
1 tsp corn starch
Dairy-free topping of choice
Crushed walnuts
INSTRUCTIONS:
Add raspberries, water, sugar and a splash of lemon juice to a pan. Cook on medium heat until the
raspberries start to become a sauce.
Optional: Pour the sauce through a strainer to remove the seeds, then add to the pan and continue to
the next step.
Dissolve corn starch in a tbsp of syrup from the can of peaches. Then add to the cooking raspberries.The
sauce will thicken. Refrigerate the sauce until ready to serve.
When ready to serve, place peach halves in a serving bowl. Add a generous scoop of NO BULL Vanilla
Bean ice cream. Pour your cooled sauce over the ice cream and top with whipped topping and crushed walnuts.