Hope you all had a wonderful Labor Day! We definitely did, thanks to time with loved ones and as many hours outside as we could manage!
Now, I don’t know about you, but I couldn’t be more excited that Fall is ALMOST here! I know my Summer-loving friends (and husband) are savoring every last bit of hot weather, but I’m a Fall fanatic and have already made pumpkin bars at least twice. 😉
However, instead of diving straight into Fall recipes, I created a compromise for Team Summer and Team Fall. It’s taken the form of a lovely little dessert called Grilled Peaches with Cinnamon Spice Ice Cream. This new recipe combines the fresh fruit and ice cream of Summer with the warmth of Fall spices. A perfect marriage of flavors and seasons! It’s also Paleo and AIP-friendly, since the ice cream is both dairy-free and refined sugar-free! So, whether you’re hanging on to your sandals or can’t wait to break out your boots, you will love this dessert either way!
I was so inspired by our delicious grilled peaches from the Peach Prosciutto Chicken Kabobs I shared in my last post that I knew another peach recipe was in my future. This Grilled Peaches with Cinnamon Spice Ice Cream recipe couldn’t be easier to prepare and the juicy, caramelized peaches are so delicious that they would be good all by themselves.
But, let’s face it, who would turn down ice cream? Am I right?
That’s why I felt it necessary to whip up some dairy-free Cinnamon Spice Ice Cream to go with my beautiful peaches. The ice cream almost has a chai flavor to it, even though there is no cardamom used, to keep it AIP-friendly. Top it off with coconut butter and it’s basically a peach sundae!
This creamy, coconut milk Cinnamon Spice Ice Cream is so versatile that you could make it by itself or pair it with other desserts this Fall, like apple pie and pumpkin squares. AND the best part is, if you use a Cuisinart Ice Cream Maker, your ice cream will be ready to serve in 10 minutes flat!
So, I’ve had a Cuisinart Ice Cream Maker for several years and absolutely LOVE it. I highly recommend getting one to make this ice cream – or any ice cream, for that matter! It couldn’t be easier to use! You just keep the bowl component in your freezer. Whenever an ice cream craving hits, pop the bowl on its base and you’re ready to make ice cream in a flash! 🙂
For my Grilled Peaches with Cinnamon Spice Ice Cream recipe, you’ll only need a few ingredients aside from the ice cream maker. I used 2 ripe white peaches and prepped them with a sprinkle of cinnamon, ginger, and raw honey before sending them to the grill. If you find that your grill is prone to items sticking to it, then brush your peaches or grill grates with a bit of coconut oil to prevent sticking.
The peaches grill for a few minutes per side until they are caramelized and juicy. Let them cool off while you make your ice cream.For the Cinnamon Spice Ice Cream, I used Trader Joe’s full-fat organic coconut milk because it doesn’t contain any gums or thickeners, which are a no-no for AIP dieters. Pour out the whole can (cream and water) into a large bowl and whisk it with more cinnamon and ginger. I also added cloves and turmeric for a spicier flavor. The cloves give it a chai tea-like quality and the turmeric is a super healthy, anti-inflammatory spice. (If I can incorporate turmeric into anything, I always do!)
The ice cream base blend gets poured into the ice cream maker to freeze. After about 10 minutes, my ice cream was frozen and creamy and ready to go. (The time may vary depending on your ice cream maker.)
Now, get out your ice cream bowls and place a grilled peach half in each. Divide your Cinnamon Spice Ice Cream evenly among the bowls. You can either stop right here and devour your peachy creation, or continue on to finish things off with some coconut butter.
For the topping, I used Artisana brand raw coconut butter, which tastes amazing. You can also find this delicious coconut butter at a cheaper price through Thrive Market, which I am HUGE fan of. Just melt the jar (lid off) in the microwave for about 30 seconds. The coconut butter adds a little extra texture and flavor to the dessert – almost like a “magic shell” ice cream topping!
Drizzle the coconut butter generously over each bowl and prepare to be wowed. It’s a heavenly blend of warm, grilled peaches and cool, melty, cinnamon ice cream, with a bit of crunch from the coconut butter.
Recipes like this make me very excited to eat the results of my photo shoots! I actually had to do this photo shoot twice since the sun set earlier than I expected. (I guess I WILL miss something about summer…) The upside of two shoots was that I got a double dose of peaches and ice cream! I’ll take it.
Anyway, there you have it, friends. A simple, flavorful dessert that will appease Summer and Fall lovers alike. Go grab yourself a spoon and dig in to your own bowl of Grilled Peaches with Cinnamon Spice Ice Cream! And share some with your friends!
- 2 ripe peaches
- pinch of cinnamon
- pinch of ginger
- drizzle of raw honey (optional)
- 1 can of full-fat coconut milk
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ½ teaspoon turmeric
- ¼ teaspoon cloves
- 1-2 tablespoons raw honey (depends on desired sweetness)
- pinch of sea salt
- 1 tablespoon melted coconut butter
- Cut peaches in half. Sprinkle with cinnamon, ginger, and a drizzle of honey, if using.
- Grill peaches on medium heat for about 3-4 minutes per side. Set aside.
- In a large bowl, whisk your ice cream ingredients together.
- Pour into ice cream maker and follow manufacturer's instructions. I used a Cuisnart Ice Cream Maker and it took about 10 minutes to become frozen and set.
- Place a grilled peach half in each bowl. Top with Cinnamon Spice Ice Cream. Drizzle with melted coconut butter, if using. Serve immediately.
~I made this twice and used 1 tablespoon of honey the first time and 2 the second time. Both batches were good - just depends on your taste!
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