Prep Time


Cook Time






  • 2L Kāpiti Summer Nectarine Ice Cream
  • 400g Oreo cookie
  • 40g melted butter
  • 100g passionfruit pulp

Peach Compote:

  • 200g peach slices (use canned peach slices if required)
  • 1/2 cup brown sugar
  • 1/4 cup water
  • 1 tsp ground cinnamon
  • 1/2 tsp nutmeg


Method for Puree:

  • Combine peaches, brown sugar, water, cinnamon and nutmeg in saucepan.
  • Cook compote over medium heat, until liquid is reduced to medium thick syrup, stirring occasionally, about 15 minutes.

Method for Pie:

  • Use a food processor to blitz the biscuit to a crumble, mix with melted butter and use immediately. 
  • Line a 8 inch cake tin with glad wrap and build your pie crust as thin or thick as you desire.
  • Take the Kāpiti Summer Nectarine ice cream out of the freezer and leave to soften slightly, about 10 minutes until it’s soft but not melted. 
  • Mix through the passion fruit pulp and place in the pie tin on top of the crust. 
  • Freeze for at least one hour or overnight, remove from the tin, and serve with peach compote and extra fruits of your choice.
  • We love the combination of grated lime zest and passion pulp with fresh peach compote.
  • Add extra strawberries or fruits of your choice.

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