By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 4
164 cal · 70 min
3-Ingredient Coconut Ice Cream with Spicy Grilled Peaches
Recipe GLPR06138b45b0dfa6
Creamy coconut ice cream made from just coconut milk, honey, and vanilla, paired with caramelized grilled peaches dusted with cinnamon-like cayenne heat. A refreshing, dairy-free dessert that's naturally gluten-free and comes together in about an hour with an ice cream maker.
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Ingredients
1 can (13.5 oz) whole coconut milk
¼ cup raw liquid honey
1 tablespoon vanilla extract
3 large fresh peaches
1 tablespoon organic cane sugar
¼ teaspoon cayenne pepper
Directions
In a medium bowl, whisk together the coconut milk, honey, and vanilla extract until fully combined and smooth, about 1-2 minutes.
Pour the mixture into your ice cream maker and churn according to the manufacturer's instructions, typically 25-30 minutes, until the ice cream reaches a soft-serve consistency.
Transfer the churned ice cream to a freezer-safe container and freeze for an additional 30-60 minutes until firm.
While the ice cream is setting, wash the peaches and carefully slice them in half to remove the pit. Cut each peach half into ¼-inch thick slices.
In a small bowl, combine the cane sugar and cayenne pepper and mix well.
Arrange peach slices on a grill or in a large skillet over medium-high heat. Grill for 3 minutes on each side until caramelized and softened, or if using a skillet, sauté for 8-10 minutes total, stirring occasionally.
Remove the cooked peaches from heat and immediately sprinkle with the sugar-cayenne mixture while still warm, tossing gently to coat.
Scoop the frozen coconut ice cream into serving bowls and top with the warm spicy grilled peaches. Serve immediately.
Comments
This is a lean, cheap recipe that plays to North Carolina's summer peach season and requires only pantry staples and fresh fruit available at any major chain. The time claim is honest—churning or freezing takes the bulk of that seventy minutes, with actual hands-on work under ten. The real draw is cost per serving, likely under $2 when peaches are in season, and coconut milk and honey are shelf-stable buys at Walmart or ALDI. The one hesitation: this is purely a dessert for the same night, it doesn't reheat, and it demands a functioning freezer or ice cream maker, which isn't every weeknight's reality. Leftovers freeze hard and don't recapture that fresh-churned texture.
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