87% would make this again

Ice Cream and Peaches

Q: What is the best way to grill peaches for dessert?

The best way is to choose ripe but firm peaches so they hold their shape when heated. Cut them in half, remove the stone and brush the cut side with a little oil or melted butter to prevent sticking. Grill flesh-side down over medium heat for about 3-5 minutes until you get nice caramelised grill marks, then turn them briefly on the skin side. This brings out the natural sugars and makes them beautifully tender without falling apart.

Q: How do you keep the ice cream from melting too fast on hot peaches?

Let the peaches cool for a couple of minutes after grilling before you add the ice cream. That way the dessert stays warm without instantly melting the scoop. Another good trick is to chill the serving bowls in the freezer first, so they absorb some of the heat and buy extra time before the ice cream starts melting.

Q: Can I make the caramel sauce ahead of time?

Yes. A simple caramel sauce of sugar, butter and cream can be made up to a week ahead and stored in the fridge. Warm it gently before serving so it’s pourable over the warm peaches and ice cream. Just take your time when cooking the caramel so it doesn’t burn and uses a heavy saucepan to heat evenly.

Q: Should peaches be grilled with the skin on or off?

Peaches are typically grilled with the skin on. The skin helps hold the fruit together and makes it easier to flip without breaking. The heat softens the skin and you get lovely char marks while the bright peach flavour stays intact. Just brush the cut side so it doesn’t stick.

Q: What kind of ice cream goes best with grilled peaches?

Good quality vanilla ice cream is classic because its creamy sweetness complements the grilled peach flavour and caramel sauce perfectly. If you want a twist then salted caramel, honeycomb or mascarpone based ice creams also work beautifully without overpowering the peaches. The last one is one of our secret little favourites that we've been experimenting with at home, a must try!

Q: Can I use canned peaches for this recipe?

Fresh peaches are really best because canned peaches are soft and watery and tend to fall apart on the grill. If you must use canned, drain them very well and pat them dry first then only grill briefly just to warm them. For the best texture and caramelisation fresh peaches are worth the small extra effort. We always recommend all our readers to use the freshest ingredients whenever possible.

Q: What else can I put on grilled peaches besides caramel sauce?

There are lots of tasty options. People love a drizzle of honey or syrup, a sprinkle of cinnamon sugar, crushed nuts like pecans or hazelnuts for crunch or even a bit of sea salt to balance the sweetness. Some home cooks also add crushed biscuits like Biscoff or graham crackers for a little extra texture that pairs nicely with the ice cream.

Vish G

April 14, 2026

You’ll love this combo of vanilla ice cream and grilled peaches topped with a homemade caramel sauce. A summer dessert that will spoil anyone with a sweet tooth. A trending recipe that people love for it’s combination of warm peaches and cream that just melts hearts. We show you just how to make a delicious topping sauce that everyone will enjoy with this treat.

PREP TIME

10 MIN

COOK TIME

10 MIN

SERVINGS

Ingredients

Grilled Peaches
4 ripe but firm peaches
2 tablespoons butter, melted or olive oil
1 tablespoon soft brown sugar
1/4 teaspoon ground cinnamon
Small pinch of sea salt
Homemade Caramel Sauce
100 g granulated sugar (about 1/2 cup)
60 g unsalted butter (4 tablespoons), cut into pieces
120 ml double cream or heavy cream (1/2 cup), slightly warmed
1/2 teaspoon vanilla extract
1/4 teaspoon fine salt
To Serve
Good quality vanilla ice cream
Optional toppings: chopped toasted nuts, crushed biscuits, fresh mint

Instructions

Take the peaches out of the fridge so they are at room temperature. Cut them in half and remove the stones.
Preheat a grill or grill pan to medium heat and lightly oil the surface so the peaches do not stick.
Brush the cut sides of the peaches with melted butter or olive oil. Sprinkle evenly with brown sugar, cinnamon and a tiny pinch of salt.
Place the peaches cut side down on the grill. Do not move them for 3 to 4 minutes so they can caramelise properly.
Check for golden grill marks then gently turn and cook for another 1 to 2 minutes until just tender but not soft or collapsing.
Remove the peaches from the heat and set aside while you finish the caramel sauce.
Put the sugar into a small heavy pan over medium heat. Let it melt slowly without stirring. Gently swirl the pan if needed.
When the sugar has fully melted and turned a deep amber colour, carefully add the butter. Stir slowly until melted and smooth.
Pour in the warm cream a little at a time while stirring. It will bubble up, so take care.
Keep stirring until the sauce is smooth and glossy, then remove from the heat.
Stir in the vanilla and salt. Let the sauce cool slightly so it thickens but is still pourable.
Place two warm peach halves into each serving bowl or plate.
Add a generous scoop of vanilla ice cream next to or on top of the peaches.
Spoon warm caramel sauce over everything.
Finish with any optional toppings you like and serve straight away while the peaches are warm and the ice cream is cold.