Ginger Peach Ice Cream in Grilled Peach Cups |
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Prep Time: 20 Minutes Cook Time: 3 Minutes |
Ready In: 23 Minutes Servings: 4 |
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Rachael Ray Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. 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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