grilled peaches with coconut milk ice cream (vegan, paleo, gluten-free, grain-free, dairy-free, egg-free)

Farmer’s markets are one of the pure joys of summer to me – juicy, ripe fruit,  fresh vegetables, and the simple, old-fashioned exchange of a few coins in return for a smile and a bag of lovely home-grown produce. The taste of freshly picked fruit is like no other; bland, lifeless supermarket fruits disappoint winter and winter again after each summer filled with farmer’s markets.

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My memories cling themselves to tastes – I imagine smiles all round and the sun searing my back in Turkey every time I bite into a ripe apricot, hospital gowns and mushy food every time I sniff broccoli sprinkled with nutmeg, and I’m transported to my 9-year old self running around Disneyland fully clothed in pink with Minnie Mouse ears every time I lick a strawberry popsicle. Somehow, my brain creates episodic food memories; often times, the simple foods are the most salient in my mind.

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Things couldn’t get any simpler than these delicious grilled peaches with coconut milk ice cream. Familiar, sweet peaches with a spoonful of creamy, tropical ice cream are quite magnificent. If you have an ice cream maker, you can create soft-serve like peaks of rich coconut milk ice cream, but if you don’t (neither do I!), just pop it in the freezer and take a few minutes to stir it every half an hour or so. I suggest you make the ice cream a day in advance so that you can enjoy this dessert whenever you feel like it – just grill some peaches and start enjoying!


grilled peaches with coconut milk ice cream

by Alessandra Peters

Prep Time: 20 minutes

Cook Time: 30 minutes


Ingredients (serves 4)

    For the Grilled Peaches

    • 4 ripe peaches
    • 4 tablespoons sugar (you could try a sugar replacer like agave syrup, too!)

    For the Coconut Milk Ice Cream

    • 1 can full fat coconut milk
    • 1 vanilla bean (or 2 tsp pure vanilla extract)
    • 4 tablespoons sugar (again, you could use agave or maple syrup)


    For the Ice Cream

    1. Empty the coconut milk into a large bowl. Split the vanilla bean in half and then use the flat side of your knife to scrape out all of the seeds.

    2. Stir the vanilla bean seeds and the sugar into the coconut milk and put in the freezer.

    3. Stir with a fork every half an hour or so until just frozen. Scoop in to a plastic airtight container, then place in the freezer again for at least an hour. Serve or keep in the fridge for up to one month.

    For the Grilled Peaches

    1. Preheat your grill to 180 C / 360 F and place the oven rack on the highest position.

    2. Cut all the peaches in half and scoop out the stone using a teaspoon or your fingers. Arrange on a flat baking tray, then sprinkle each peach half with about half a tablespoon of the sugar. Grill for about 20 minutes or until golden brown and slightly wrinkly! Enjoy while warm.

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    8 thoughts on “grilled peaches with coconut milk ice cream (vegan, paleo, gluten-free, grain-free, dairy-free, egg-free)

    1. I’m in your Science of Gastronomy class. Wow, love your page so far, love this recipe in particular! Going borrow it for a client! Thanks for sharing and I’m looking forward to reading through your older posts and future ones!

      • Me too, Ada! Try it – you’ll never revert to boring old vanilla! It lends itself rather nicely to a raspberry coulis!

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