Yield: 8 servings.
4 cups vanilla ice cream, softened
1 cup ripe peaches (about 3/4 pound), peeled, pitted, and mashed
3 tablespoons peach schnapps
1 teaspoon vanilla extract
1 (12-ounce) package unsweetened frozen raspberries, thawed
3 tablespoons honey
1 tablespoon fresh lemon juice
1½ cups fresh raspberries
8 peach slices (optional, for garnish)
Combine ice cream, peaches, schnapps, and vanilla in a freezer-safe container; stir well. Freeze until firm.
Place raspberries, honey, and lemon juice in a blender and process until smooth. Press the raspberry mixture through a sieve, reserving puree; discard seeds. Cover and chill.
Spoon 2 teaspoons of raspberry puree each into 8 parfait glasses. Top with about 1½ tablespoons of fresh raspberries and 1/4 cup ice cream mixture. Repeat layers, ending with 2 teaspoons raspberry puree. Garnish with peach slices, if desired.
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