Spiced Peach & Pepper Salsa Sundae

This sundae plays on summer’s sweet-heat contrast, folding ripe peaches with mini sweet peppers into a bright fruit salsa. A no-cook toss of basil, lime, cinnamon, and cayenne crowns vanilla ice cream with honey and flaky salt.

Serves 4 · 12 min prep

Estimate for one serving

• 310 cal
• 4g protein
• 42g carbs
• 14g fat
• 5g fiber

Every recipe here is free to read.

Ingredients

• 3 medium ripe peaches
• 2 medium mini sweet peppers
• 1/4 cup fresh basil leaves
• 2 tablespoons fresh lime juice
• 2 tablespoons honey
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon pinch cayenne pepper
• 4 cups vanilla ice cream
• 1 teaspoon extra-virgin olive oil
• 1/4 teaspoon flaky sea salt

Instructions

1. 1Pit the peaches and dice them into small, even cubes that will spoon easily over ice cream.
2. 2Remove the stems and seeds from the mini sweet peppers, then finely dice the flesh so it blends into the salsa without large chunks.
3. 3Finely chop the basil leaves and add them to a medium bowl with the diced peaches and peppers.
4. 4Drizzle in the lime juice, honey, olive oil, cinnamon, and cayenne, then toss gently until the fruit is glossy and lightly spiced.
5. 5Taste the salsa and adjust with an extra pinch of salt if needed; the heat should be gentle and the sweetness bright.
6. 6Let the salsa rest 5 minutes at room temperature so the peaches release a little juice and the flavors marry.
7. 7Scoop generous portions of vanilla ice cream into four bowls or glasses.
8. 8Spoon the spiced peach-pepper salsa generously over each scoop, finish with a tiny sprinkle of flaky sea salt, and serve at once while the cold cream meets the fresh salsa.