Grilled Peach and Ginger Ice Cream

Disclaimer: this recipe contains sugar. If this offends you, we suggest you stop reading now. If you’re wondering why in the world we’d allow this demon into our home, here’s some information on our view of sugar. Short story: raw cane sugar isn’t going to kill us. And in small doses paired with health promoting coconut milk and ginger, we’re going to enjoy it. You, of course, could adapt this recipe with fresh ginger instead of crystallized. You decide what’s best for your family!

One of Stacy’s and my favorite things to do together used to be to snuggle on the couch late at night, eating full pints of Ben & Jerry’s. Well, as it turns out, eating lots of ice cream was not good for our health. When we gave up dairy for good, we did fear that that was the last of our ice cream days.

Thanks to experimentation, we did eventually figure out a couple of recipes. You can find recipes for our version of Mint Chocolate Chip, Honey Nut and Chocolate Nut Butter Ripple Ice Creams are all in Eat Like a Dinosaur!Even more awesome, this year Spunky Coconut released her brand new book, The Dairy-Free Ice Cream Cookbook. After reading it (review here!), we were completely inspired to try to create more ice creams to share!

We have 3 recipes forthcoming on the ice cream front. The first one we made is this ice cream with diced peaches, fresh from the farmer’s market, and chopped crystallized ginger. It really makes for a delicious and sophisticated dessert. A word of warning: crystallized ginger is spicy and your kids may not enjoy it was much as you. But the adults in your life? Sublime.

Grilled Peach & Ginger Ice Cream


2 oz (about 1/4 cup) sulphur-free crystallized ginger (we recommend Reed’s), finely diced

4 ripe medium peaches
2 T coconut oil, liquified

2 cans (about 26oz) coconut milk
4 soft fresh medjool dates
1 tsp good vanilla
seeds of 1 vanilla bean (optional, add another 1/2 tsp vanilla if skipped)
Optional – adds thickness: 2/3 C raw cashews, preferably soaked for 4-12 hours but if you can’t wait plain raw will work


  1. puree coconut milk, cashews, vanilla and dates together until completely smooth (this took us almost 5 minutes)
  2. add to prepared ice cream maker
  3. while ice cream churns, slice peaches into 1/2 thick rounds
  4. brush peaches with coconut oil and grill peach slices over medium heat until lightly brown and caramelized on each side, about 3-5 minutes (depending on ripeness)
  5. remove peaches from heat, peel of skin and dice flesh into 1/2″ pieces
  6. after about 20 minutes, when ice cream is thick and creamy, add in ginger and diced peaches, let churn to stir and then turn off and transfer to an airtight container
  7. eat immediately or within a couple hours – if you wait longer you’ll need to let the ice cream sit out for 10-15 minutes to soften before serving

Next up: Salted Nut with Caramel and hopefully a Rocky Road made with a marshmallow ice cream base – still working the testing on that one out…

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  • Nicole

    Currently doing the 21 – But this looks AMAZING! Will have to try it as a celebratory treat when I’m done!

  • I don’t see the sugar you mentioned in the post in the ingredients? Just dates? Looks ah-maz-ing, either way!

    • Jennifer

      I think they’re referring to the crystallized ginger, which usually has sugar.

  • Kelly S

    This looks yummy! And I can’t wait for the salted nut and carmel recipe!! Thanks for sharing your recipes.

  • Suzanne H

    I make chocolate coconut milk ice cream with dates as the sweetener. I simmer them in a bit of water for about 10 minutes (they absorb most of it) before blending them with the other ingredients, makes it super easy to get smooth. I know that doesn’t help with the cashews though. 🙂

  • Becca32

    I just might give this a try this weekend.  Oh and I love the disclaimer 😉

  • Shirley Braden

    Gorgeous ice cream! I’m imagining those yummy flavors together–wow! Looking forward to the other two flavors as well. 🙂


  • Tanya

    Disclaimer – ha!

    Peaches, yeah!! I have some…. off to churn

  • Chrissie

    Do you think it would work if I left out the ginger?

    • No reason why it wouldn’t, but it’d be not very sweet and just overwhelmingly peachy.

  • Amy

    Yum! This looks SOOO good! I was actually just thinking about how peach ice cream would taste perfect in this summer heat.  Any ideas how to make just a plain vanilla ice cream?  If I left out the peach and ginger, would it be like a vanilla? Thoughts…? Thnaks!! 

    •  I haven’t tried it, but yet. Taste the liquid before you put it in the ice cream maker and see if you want more vanilla before fully setting it.

  • esther diehl turner

    Would almond milk be a decent substitute for those of us who can not have coconut?

    • Well, you may need more thickeners (dates, maybe add some dissolved gelatin) in order to reach the same consistency, but it ought to work!

  • glutenfreeeasily

    I just featured this wonderful recipe over at All Gluten-Free Desserts for Peaches and Cream Day! I know my readers will love it! 🙂
    Happy weekend!

  • lizard

    any thoughts about why mine came out with a kinda chalk-y taste?

    • Not sure. Maybe the quality of your coconut milk? Never has happened to us!