For peach melba, wash and sort the raspberries, keeping a few beautiful ones for decoration, strain the others so that there are no seeds in the sauce.
Drain the peaches from the can, collecting the juice in a bowl. Mix about 50 to 100 ml of the juice with the raspberry sauce, this way it will be sweet.
Divide the sauce among four dessert plates. Arrange one or two peach halves on the plates, top each with two scoops of vanilla ice cream, add some whipped cream and the whole raspberries at the end.
Sprinkle the peach melba ice cream dessert with sliced or chopped almonds.