Chili-Lime Grilled Peach Sundaes with Honey-Cotija Crunch

Inspired by the chili-lime-cotija punch of Mexican elote, these sundaes start with freestone peaches grilled until caramelized and smoky. Honey, toasted pepitas, and creamy cotija crown vanilla ice cream for a bright late-summer dessert.

Serves 4 · 10 min prep · 8 min cook

Estimate for one serving

• 320 cal
• 6g protein
• 42g carbs
• 15g fat
• 4g fiber

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Ingredients

• 4 large ripe freestone peaches
• 1 tbsp neutral oil
• 1 pint vanilla ice cream
• 3 tbsp honey
• 2 tbsp fresh lime juice
• 1 tsp lime zest
• 1/2 tsp chili powder
• pinch cayenne pepper
• 1/4 cup crumbled cotija cheese
• 3 tbsp toasted pepitas
• pinch flaky sea salt

Instructions

1. 1Preheat a gas or charcoal grill to medium-high heat, about 400°F, and clean the grates well so the fruit does not stick.
2. 2Halve the peaches and remove the pits; brush the cut sides lightly with oil so they caramelize instead of drying out.
3. 3Place peaches cut-side down on the hot grill and cook undisturbed until deep grill marks appear and the flesh softens, 3 to 4 minutes.
4. 4Flip carefully and grill the skin sides just until warmed through, about 2 minutes more; transfer to a plate to cool slightly so the ice cream will not melt instantly.
5. 5While peaches rest, stir honey with lime juice, lime zest, chili powder, and cayenne until smooth and pourable.
6. 6Scoop vanilla ice cream into four bowls or wide glasses.
7. 7Slice or roughly chop the warm grilled peaches and nestle them over and the ice cream.
8. 8Drizzle the chili-lime honey generously over peaches and ice cream.
9. 9Scatter crumbled cotija and toasted pepitas on top, finish with a tiny pinch of flaky salt, and serve immediately while the contrast of hot fruit and cold cream is sharp.