Grilled Peach Sundae

Ananda Headshot Ananda Kaplan

Nothing says summer like peaches! Our fresh, juicy, healthful, sweet, and crunchy grilled peach sundae is a great way to enjoy this delicious fruit. Seasonal ripe peaches are grilled (or roasted) with hints of honey, cinnamon, and thyme. They are topped with creamy, nutrient-packed, easy-to-make vanilla “nice” cream and crunchy, fiber-rich oat crumble. You can enjoy the peaches, “nice” cream and oat crumble on their own, but when combined, they create something extraordinary. This dessert (or breakfast!) will satisfy your sweet tooth with no refined sugar, and it can be made vegan or gluten-free. Our grilled peach sundae is a fun twist on a classic summer staple but includes anticancer, immune-supporting ingredients. Enjoy!

Grilled Peach Sundae

Servings: 4


  • 4 medium-ripe peaches, cut in half with pit removed
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1/2 teaspoon cinnamon
  • Sprinkle of salt
  • 1/2 teaspoon thyme, chopped


  1. Preheat a grill to medium-high heat or preheat the oven to 375F degrees.
  2. Combine the oil and honey and whisk it together.
  3. Rub each cut side of peaches with honey mixture and sprinkle with cinnamon and salt. There will be extra honey mixture to drizzle on the sundae.
  4. Grilling: grill peaches with the cut side up for 3 minutes, then cut side down for 3-5 minutes until the peaches are tender. Roasting: place on a parchment-lined baking sheet cut side up. Roast for 10-12 minutes until tender and caramelized.
  5. Remove when done cooking and sprinkle with thyme. You can keep them in halves or cut each half into 4 pieces.

Ice Cream

  • 4 large ripe bananas (over-ripe bananas work best), peeled and frozen
  • 1-2 tablespoons milk of choice (my favorites are grass-fed whole milk, Malk brand oat or almond)
  • 1 teaspoon vanilla extract or vanilla paste
  • Pinch of salt


  1. Cut ripe bananas into chunks and place in freezer-safe container or freezer-safe bag. Freeze for at least 4 hours, overnight is the best. You can also buy frozen bananas.
  2. Place frozen bananas, milk, vanilla and salt in a food processor or very powerful blender. Blend until it reaches soft serve ice cream consistency. You may need to scrape down the sides and then continue blending.
  3. You can consume it right away for a soft-serve consistency or spread evenly into a loaf pan and freeze for 30 minutes to 1 hour for a more ice cream consistency.

Oat Crumble
(makes more than you need for Sundae and works great as granola)

  • 1 cup flour (all purpose or gluten-free)
  • ¾ cup old-fashioned rolled oats
  • ¼ cup chopped nuts (optional)
  • ½ teaspoon baking powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • ¼ cup maple syrup or honey
  • ½ cup olive oil or coconut oil (melted) or avocado oil


  1. Preheat the oven to 375F degrees. Line a baking sheet with parchment paper.
  2. Combine flour, oats, baking powder, cinnamon and salt and whisk to combine.
  3. Combine maple syrup (or honey) and oil and add to dry ingredients. Then use your fingers to combine. Mixture will be a little wet.
  4. Spread into thin layer on baking sheet and place in refrigerator for 10 minutes.
  5. Bake for 10 minutes, rotate pan, and continue to cook for another 5-8 minutes until crumble is golden brown.
  6. Let cool for 10-15 minutes and then break apart.

Building the Sundae

  • Place peaches in a bowl, top with scoops of “nice” cream, sprinkle with crumble, drizzle with honey mixture, and enjoy!

Nutritional Highlights

Peaches: A good source of soluble fiber to feed the beneficial bacteria in our intestinesThe skin and flesh are high in vitamin C for immune and collagen support as well as carotenoids (antioxidant) which has anticancer effects. Also peach polyphenols have been shown to reduce the growth and limit the spread of cancer cells. Since peaches are 80% water, they can help with hydration.

Olive Oil: A rich source of monounsaturated fatsolive oil contains antioxidants and omega-3 fatty acids that exhibit anti-inflammatory effects. Olive oil also promotes gut health.

Maple Syrup/Honey: A sweetener that is an unexpected source of essential minerals for bone health and provided antibacterial properties. Provides more nutrient value than regular table sugar. This means that it will raise blood sugar slower than regular sugar. It also contains polyphenols to reduce inflammation and support a healthy immune system. The darker the maple syrup, the higher the level of antioxidants. Raw honey will have higher levels of nutrients and help fight against seasonal allergies. Note: Be sure to read the food label when shopping for maple syrup and honey carefully. Many stores sell “maple-flavored syrups,” which are higher in refined sugars and high-fructose corn syrup.

Cinnamon:  It has been shown to enhance motor function and normalize neurotransmitter levels. It can help improve insulin sensitivity and maintain stable blood sugar by interfering with numerous digestive enzymes that slow the breakdown of carbohydrates in the GI tract.

Thyme: Contains a range of protective vitamins such as Vitamins A, C, and K, and packed full of antioxidants that help reduce oxidative stress in the body. Such antioxidants are lutein, beta carotene, and zeaxanthin which are known to reduce the risk of cancer, prevent age-related macular degeneration, detoxify the body, improve digestion, reduce stress and support liver health.

Bananas: The riper the banana the more nutrients, so make sure to eat them when they are yellow, not green. High in magnesium and potassium to help with muscle recovery, increased blood circulation and building lean muscle.  Bananas have been shown to increase serotonin (“the happy hormone”) production. They reduce bloated feeling and as pre-biotics, they support a strong digestive system by providing food for our “good” bacteria.

Oats:  Full of soluble fiber (beta-glucan), which has been shown to slow digestion, increase satiety, and bind to cholesterol to excrete it from the body. Oats also have plant chemicals that act as antioxidants to reduce the damaging effects of chronic inflammation.

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