Serves 4
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.
