Grilled Peaches with Pecan Crunch Nice Cream

  • Author: Lauren Daniel


It’s creamy, with just a hint of cinnamony sweetness. Plus has a little surprise crunch with toasted brown sugar pecans swirled in. This nice cream scooped onto a grilled peach is literally what summer tastes like.



  • 5 ripe peaches
  • 1 tsp oil
  • 4 frozen ripe bananas
  • 1 can organic coconut cream, refrigerated*
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1 tbsp honey or maple syrup

Crunch crumble

  • ½ c chopped pecans
  • 2 tbsp brown sugar
  • 1 tsp oil


  1. Line a 9”x5” bread pan with parchment paper.
  2. Combine frozen bananas, coconut cream, vanilla, cinnamon, and honey in a blender or food processor.
  3. Cream together, occasionally scrape down the sides and continue to blend until smooth, approximately 3-5 minutes.
  4. Pour mixture into prepared pan and place in freezer.
  5. Over med-low heat, add oil to small saute pan and add chopped pecans. Stir to toast for about 3 minutes.
  6. Add brown sugar and turn to low, stirring as brown sugar melts for about 2-3 minutes (watch carefully so you don’t burn it).
  7. Once sugar has melted pour out onto a piece of parchment and flatten with a spatula.
  8. Place in freezer for 10 minutes, then pull crisp and ice cream out.
  9. Break up crisp with a wooden spoon into pieces to create a crumbled mixture.
  10. Swirl this into the ice cream and then cover with plastic wrap, allowing the wrap to touch the top of the ice cream.
  11. Place back in freezer for 3-6 hours until frozen solid.
  12. Peel off plastic wrap and allow to sit at room temperature for 10 minutes to soften before scooping.
  13. Cut peaches in half and remove pit, then brush each cut side with oil.
  14. Place cut-side down on grill for 4 to 5 minutes. Flip the peaches and cook until tender, 4 to 5 minutes.
  15. Scoop nice cream and serve over warm peaches.


*Best if coconut cream can has been refrigerated overnight.