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Ginger-Peach Ice Cream in Grilled Peach Cups

August 2008
Ginger-Peach Ice Cream in Grilled Peach Cups

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Grab 'em while you can! It doesn't get any sweeter than a peach in season, and this recipe gives you more reasons to sink your teeth in.

Makes: 4 servings

Prep: 20 mins

Cook: 3 mins

  • 1 pint vanilla ice cream
  • 7 peaches, 4 halved, 3 peeled and chopped
  • 3/4 cup crushed gingersnap cookies
  • 1/2 cup shredded sweetened coconut, toasted
  • 2 teaspoons vegetable oil
  1. Using an electric mixer, beat the ice cream, chopped peaches, gingersnaps and coconut on low speed until just combined. Freeze until firm, 2 to 3 hours.
  2. Preheat a grill to medium. Brush the cut sides of the peach halves with the oil and grill cut side down until golden-brown, about 2 minutes. Turn the peaches over and grill for 1 minute more. Divide among 4 bowls; top each with a scoop of ginger-peach ice cream.
Tip Smart move
  • Toast the coconut in a skillet or 350 degrees oven until golden and fragrant, then let cool.