Ingredients
- 1 pint vanilla ice cream
- 7 peaches
- 4 halved
- 3 peeled and chopped
- 34 cup crushed gingersnap cookie
- 12 cup shredded sweetened coconut
- toasted
- 2 teaspoons vegetable oil
Instructions
- Using an electric mixer, beat the ice cream, chopped peaches, gingersnaps and coconut on low speed until just combined.
- Freeze until firm, 2 to 3 hours.
- Preheat a grill to medium.
- 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 gingerpeach ice cream.
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