I hope you all had a wonderful Labor Day. We spent time with family and took advantage of as much time outdoors as possible.
Fall is almost here, and I couldn’t be more excited. While my summer-loving friends (and husband) savor the last warm days, I’ve already baked pumpkin bars more than once. To bridge the gap between summer and fall flavors, I created a dessert that blends both seasons: Grilled Peaches with Cinnamon Spice Ice Cream. This dessert pairs juicy, caramelized peaches with a warm, spiced dairy-free ice cream for a perfect transition from summer to autumn. It’s also Paleo and AIP-friendly—dairy-free and refined sugar–free—so it’s a treat that many can enjoy.
I was inspired by grilled peaches I used in a savory recipe recently, and knew I wanted to highlight peaches in a simple dessert. This recipe is quick to prepare, and the peaches are delicious on their own—sweet, soft, and lightly caramelized. But who would turn down ice cream? To complement the fruit, I made a dairy-free Cinnamon Spice Ice Cream using coconut milk. The flavor leans toward chai without using cardamom, keeping it AIP-friendly. A drizzle of coconut butter on top creates a delightful finish—almost like a peach sundae.
This coconut milk ice cream is versatile—serve it with these peaches or pair it with other fall desserts like apple pie or pumpkin squares. If you use an ice cream maker, the freezing step can take as little as 10 minutes, depending on your machine.
For this recipe I used two ripe white peaches, sprinkled with cinnamon, ginger, and a touch of raw honey before grilling. If your grill tends to stick, brush the peaches or the grates with a little coconut oil. Grill the peaches on medium heat until they are caramelized and juicy, about a few minutes per side. Let them cool slightly while you prepare the ice cream.
For a smooth AIP-friendly ice cream, use a full-fat, additive-free coconut milk. I prefer brands without gums or thickeners. Pour the entire can—cream and liquid—into a bowl and whisk with cinnamon, ginger, cloves, turmeric, honey, and a pinch of sea salt. The cloves add a chai-like warmth while turmeric brings a subtle earthy note and anti-inflammatory benefits.
Pour the mixture into your ice cream maker and follow the manufacturer’s instructions. My ice cream became soft and creamy in about 10 minutes, but times vary by machine. Once the ice cream is ready, place a grilled peach half in each serving bowl and divide the ice cream among them.
If you like, melt a bit of coconut butter and drizzle it over each bowl for added texture and richness. The melted coconut butter adds a hint of crunch and a “magic shell” effect that pairs wonderfully with the warm peaches and cool ice cream.
This dessert is simple, seasonal, and satisfying—ideal for late summer evenings when you want a hint of fall spice. It’s become a favorite in my kitchen, and I often make it more than once during peach season. Serve immediately and enjoy the contrast of warm, juicy peaches and cool, spiced ice cream.
- For the Peaches:
- 2 ripe peaches
- Pinch of cinnamon
- Pinch of ginger
- Drizzle of raw honey (optional)
- For the Ice Cream:
- 1 can full-fat coconut milk (additive-free)
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon turmeric
- 1/4 teaspoon cloves
- 1–2 tablespoons raw honey (to taste)
- Pinch of sea salt
- Optional Topping:
- 1 tablespoon melted coconut butter
- Cut peaches in half and remove the pits. Sprinkle each half with cinnamon, ginger, and a drizzle of honey if using.
- Grill peaches over medium heat for about 3–4 minutes per side, until caramelized and tender. Set aside to cool slightly.
- In a bowl, whisk the coconut milk with cinnamon, ginger, turmeric, cloves, honey, and sea salt until smooth.
- Pour the mixture into an ice cream maker and freeze according to the manufacturer’s instructions until creamy and set.
- Place a grilled peach half in each serving bowl. Top with a scoop of Cinnamon Spice Ice Cream and drizzle with melted coconut butter if desired. Serve immediately.
Enjoy this simple, seasonal dessert that balances the brightness of fresh peaches with warm spices for a delicious treat that suits both summer and fall.