Grilled Peaches with Vanilla Ice Cream Recipe for Summer Desserts

Peaches: Fresh, ripe peaches are the star. Choose fruit that is sweet but still firm so the halves keep their shape on the grill.

Honey: A light brush of honey caramelizes on the grill and brings a delicate sweetness.

Cinnamon: A small sprinkle adds a warm note that complements the peaches.

Vanilla ice cream: Classic, creamy vanilla is the ideal partner for warm, caramelized peaches.

Cut peaches in half and remove the pits, keeping the halves intact. Brush the cut sides with honey and sprinkle lightly with cinnamon to aid caramelization and add aroma. Place the peaches cut side down on a medium-high grill and resist moving them so clear grill marks develop. Flip once and finish until tender but still holding shape. Serve immediately with a scoop of cold vanilla ice cream for a pleasing contrast of temperature and texture.

• Halved and pitted peaches – substitute with halved and pitted nectarines for a similar texture and sweetness.

• Honey – substitute with maple syrup for a slightly different but complementary sweetness.

• Cinnamon – substitute with a pinch of nutmeg for a warm, spicy alternative.

• Vanilla ice cream – substitute with coconut milk ice cream for a dairy-free option that still offers creamy texture and a hint of tropical flavor.

• Allow grilled peaches to cool completely before storing to avoid condensation and sogginess.
• Place cooled peaches in an airtight container. If stacking, separate layers with parchment paper to prevent sticking.
• Refrigerate for up to 3 days; the peaches will retain good texture and flavor during this time.
• For longer storage, freeze peaches in a single layer on a baking sheet until solid (about 2 hours), then transfer to a freezer-safe bag or container and label with the date. Store up to 3 months.
• Thaw frozen peaches overnight in the refrigerator — avoid microwaving to preserve texture.
• Reheat gently on the grill or in a skillet over medium heat until warmed through, then serve with fresh-scooped vanilla ice cream.
• Keep vanilla ice cream stored in the coldest part of the freezer; if it becomes too hard, let it sit at room temperature for a few minutes before scooping.

• Oven: Preheat to 350°F (175°C). Place peaches on a baking sheet lined with parchment and warm for about 10 minutes until heated through. This preserves texture and caramelized flavor.
• Microwave: For a quick option, heat peaches on medium power for 1–2 minutes, checking halfway to avoid over-softening.
• Stovetop: Reheat in a non-stick skillet over medium heat with a small knob of butter. Place cut side down for 2–3 minutes, flip, and warm another 2–3 minutes to boost caramelization.
• Air fryer: Preheat to 350°F (175°C) and heat peaches for 3–5 minutes for a slightly crisp exterior.
• Ice cream: Let vanilla ice cream sit a few minutes at room temperature to soften before serving; avoid microwaving.

• Grill: Provides the smoky flavor and attractive grill marks.
• Basting brush: For evenly coating peach halves with honey.
• Tongs: To flip peaches gently without damaging them.
• Knife and cutting board: For halving and pitting the peaches safely.
• Measuring spoons: For precise amounts of honey and cinnamon.
• Serving bowls and an ice cream scoop: For clean, attractive plating and perfect portions.

Preheat the grill while you halve and pit the peaches. Use a brush to quickly coat peach halves with honey for even coverage. Prepare peaches in advance and store them covered in the refrigerator until ready to grill. Grill multiple halves at once for batch serving and have the vanilla ice cream ready so you can serve immediately when the peaches come off the heat.