If you have't already, peel, slice, and freeze your peaches (for at least 2 hours).

Make your sweetened condensed milk: In a small saucepan, bring the soy milk to a boil, stirring occasionally. Reduce the heat to a simmer and add your sugar, stirring until all the sugar granules dissolve. Reduce heat to low and allow the mixture to cook down for about 60 minutes, stirring occasionally to prevent the bottom from burning.

Next, make the whipped cream: Place a large mixing bowl in the freezer for 10 minutes. Remove the bowl and add the chickpea liquid (aquafaba) to it. Use a hand or stand mixer to whip the aquafaba on a high speed for 10-15 minutes. Then, slowly whip in the powdered sugar followed by the raspberry puree. Taste and adjust as needed; you may want to add more sugar if you have a mega sweet tooth. ;)

When the sweetened condensed milk is ready, allow it to cool completely. Then, add it to your food processor along with the frozen peaches. Blend until smooth.

Place a few scoops of peach sherbet in a bowl and top with raspberry whipped cream. Enjoy!