I bring this recipe to you as I sit cuddled up in blankets and fuzzy socks in my bed because it is freezing outside. So it may not be the best time for posting an ice cream recipe, but I really wish it was. I really wish it was warm and I could grill. And I’d even take being stuck in a summer thunderstorm over this weather right now. In fact, please disregard my awful photography of these peaches. It was right before sunset that I started making them when all of a sudden wind started gustin and Mother Nature started doin her thang. Of course it didn’t stop me from finishing what I was doing, because nothing comes between me and my food. And I’d been wanting grilled peaches for like a whole month before I finally decided to make a recipe for em. I used to make these things weekly in the summer with brown sugar and some good ‘ole Schwann’s vanilla ice cream and extra creamy Reddi-Whip. Ahh, those were the days before becoming unrefined and gluten free and dairy free and soy free and legume free and whatever. Only kidding, but it was always a nice dessert. Lucky me though (and lucky you)…I’ve created a recipe that is just as good if not better than the treat I used to always enjoy.
serves: 4 prep time: 5 minutes cook time: 10 minutes total time: 15 minutes
- Two peaches
- 1 1/2 Tablespoons coconut oil, melted
- 1 Tablespoon cinnamon
- Preheat grill to medium.
- Cut peaches in half and remove seeds. Coat with coconut oil and then sprinkle with cinnamon.
- Place peaches face down on grill, and let cook for about 3-5 minutes, or until lined with grill marks and a bit soft. Flip and cook for another minute. Remove from grill and top with 4 ingredient vanilla ice cream and coconut whipped cream.
Four Ingredient Vanilla Ice Cream:
serves: 4-8 prep time: 5 minutes freeze time: ∼20 minutes
- 1 can (14 oz.) full-fat coconut milk
- 1 1/2 cups almond milk (or milk of choice-you could use more coconut milk too)
- 1/4 cup maple syrup (can omit if 21dsd or just wanting sweetener free)
- 1 Tablespoon vanilla extract
- Whisk all ingredients in bowl.
- Add to ice cream maker and follow your machine’s directions.*** After about 20 minutes, the ice cream should be frozen and ready to serve.
- Store leftovers in plastic tupperware in freezer.
***If you don’t have an ice cream maker, simply put the mixture in the freezer, and stir every 30 minutes or so until it’s the consistency you would like it. You could also try the ziploc bag method.
Coconut Whipped Cream:
yields: ∼2 cups time: 5 minutes
- 1 can (14 oz.) full-fat coconut milk (make sure the can is refrigerated for at least 8 hours before making this)
- Maple syrup, to taste (can omit if 21DSD-add 1 teaspoon more vanilla if so)
- 2 teaspoons vanilla extract
- Separate the coconut cream from the coconut water in your can of coconut milk. (cream will be on the top and water will be on the bottom as long as you refrigerated it long enough)
- Pour the cream, maple syrup, and vanilla extract into a mason jar. Mix with a spoon first, then cover with lid and shake for a minute or so.
- Store in mason jar in fridge for up to two weeks.