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How to Grill Peaches Perfectly Every Time

Two words: grilled peaches!

Grilled peaches, sliced in half, with ice cream on top.

This grilled peaches recipe is a real summer winner. Having spent time in Georgia — the peach state — I’m convinced there’s nothing better than ripe, caramelized peaches served warm with cold ice cream.

If you haven’t tried grilled peaches yet, you’re in for a treat. The heat of the grill brings out a deep, jammy sweetness and a touch of char that pairs perfectly with creamy vanilla ice cream and a sprinkle of sea salt. We made a batch the other day and kept coming back for more — easy to make and impossible to resist.

Below is a straightforward recipe for grilled peaches that’s flexible, quick, and ideal for warm-weather desserts.

Grilled peaches, topped with vanilla ice cream and lined up in rows on a marble counter

Grilled Peaches Recipe

Ingredients Needed

Peaches: Choose peaches a few days in advance so you can wait until they’re perfectly ripe. Ripe peaches make a notable difference in flavor and texture.
Vanilla ice cream: Store-bought works great, or make your own if you prefer. A simple homemade vanilla is delicious here.
Honey: Any kind of honey will add a lovely floral sweetness; honeycomb is an optional garnish if you want something extra special.
Brown sugar or raw sugar: Either will caramelize nicely on the grill; brown sugar adds a touch of molasses depth.
Sea salt or sea salt flakes: Flakes look pretty and provide a delightful salty-sweet contrast.
Canola oil or olive oil: Used to brush the grill grates so the peaches don’t stick. Use your preferred neutral oil.

Ingredients Note

Exact measurements aren’t critical for this recipe. It’s simple and forgiving — use the quantities that suit your taste and the number of peaches you’re grilling.

How to Make Grilled Peaches

1. Prepare the grill

Clean the grill grates and brush them with a little canola or olive oil. Preheat the grill to low–medium heat.

2. Prepare the peaches

Halve the peaches and remove the pits.

3. Sugar and grill the peaches

Sprinkle a pinch of brown or raw sugar over the cut surface of each peach half, to taste. Place the peaches on the grill with the cut side facing up and cook for about 10 minutes—this allows the fruit to warm and begin releasing juices.

Flip the peaches so the cut side hits the grill and cook for another 15–20 minutes, or until they achieve the level of caramelization you like. Reduce cooking time if you prefer firmer peaches.

4. Finish and serve

Remove the peaches from the grill and let them cool for a few minutes. Top each peach half with a scoop of vanilla ice cream, drizzle with honey, and finish with a sprinkle of sea salt flakes. Serve immediately while warm and melty.

Grilled peaches, cut and half and topped with vanilla ice cream and honey

Grilled peaches on a marble counter with ice cream and honey

Grilled peaches on marble counter, with woman's hand picking up a honey comb

This dessert strikes a great balance between indulgent and fresh — rich ice cream and caramelized fruit with just a hint of salt. If you want to vary the flavor, try a few simple additions:

  • Add a small pinch of ground ginger for a subtle spicy note.
  • Sprinkle a little cinnamon to emphasize the peach’s natural sweetness.
  • Try the same method with grilled pineapple for a tropical variation.
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Grilled Peaches (Recipe)

Brittni

Ingredients

  • peaches
  • vanilla ice cream
  • honey
  • brown sugar or raw sugar
  • sea salt or sea salt flakes we used flaked sea salt
  • canola oil for brushing grill grates

Instructions

  • Clean grill grates. Brush them with canola oil and preheat on low to medium heat.
  • Cut the peaches in half and remove pits.
  • Sprinkle sugar on the cut side of each peach to taste. Place peaches on the grill cut side up for about 10 minutes, then flip and grill cut side down for 15–20 minutes or until caramelized to your liking. Reduce time for firmer peaches.
  • Remove from the grill and let cool slightly. Top each peach with a scoop of vanilla ice cream, drizzle with honey, and finish with a pinch of sea salt.

Notes

This recipe is perfect for summer — a balance of decadent and fresh. A pinch of sea salt elevates the sweetness of the peach and ice cream.

To vary the flavor: add a pinch of ginger for warmth or a dusting of cinnamon to enhance sweetness. You can also use this method with grilled pineapple for a tropical twist.

Serve immediately for the best contrast of warm fruit and cold ice cream.



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Share your photos and tag the recipe source if you’d like to show how yours turned out.

Recipe by Linda Jednaszewski
Photography and styling by Brittni Mehlhoff

What are your favorite summer desserts? Do you make fruit-based desserts often during warm months?