Ginger Peach Ice Cream in Grilled Peach Cups

  • 1 pint vanilla ice cream
  • 7 peaches, 4 halved, 3 peeled and chopped
  • 3/4 cup crushed gingersnap cookie
  • 1/2 cup shredded sweetened coconut, toasted
  • 2 teaspoons vegetable oil

Using an electric mixer, beat the ice cream, chopped peaches, gingersnaps and coconut on low speed until just combined. Freeze until firm, about 2 to 3 hours.

Preheat a grill to medium heat. Brush the cut sides of the peach halves with the oil and grill cut side down until golden-brown, about 2 minutes.

Turn the peaches over and grill for 1 minute more. Divide among 4 bowls; top each with a scoop of ginger peach ice cream.

  • Yields: 4 servings
  • Preparation Time: 15 minutes, plus freezing time
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