Grilled Stone Fruit Sundae Bar

Grilling stone fruit deepens its natural sweetness with smoky caramelized edges—a backyard twist on classic summer sundaes. Ripe peaches, nectarines, and plums meet vanilla ice cream and crunchy toppings for a shareable dessert bar built for warm evenings.

Serves 6 · 15 min prep · 10 min cook

Estimate for one serving

• 420 cal
• 6g protein
• 58g carbs
• 20g fat
• 5g fiber

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Ingredients

• 4 medium ripe peaches
• 3 medium ripe nectarines
• 3 medium ripe plums
• 2 tbsp neutral oil
• 3 tbsp honey
• 1.5 quarts vanilla ice cream
• 1/2 cup toasted sliced almonds
• 1 cup crumbled shortbread cookies
• 1/4 cup fresh mint leaves
• 1/2 cup caramel sauce
• 1/4 tsp kosher salt

Instructions

1. 1Preheat a clean gas or charcoal grill to medium-high heat, about 400°F, and oil the grates lightly so the fruit will release easily.
2. 2Halve the peaches, nectarines, and plums, remove the pits, and brush the cut sides lightly with oil so they caramelize instead of sticking.
3. 3Place the fruit cut-side down on the hot grates and grill without moving for 3 to 4 minutes until deep grill marks appear and the flesh softens slightly.
4. 4Flip the fruit carefully with tongs, drizzle the honey over the tops, and grill another 2 to 3 minutes until juicy and fragrant but still holding shape.
5. 5Transfer the grilled fruit to a cutting board, let cool 5 minutes, then slice into thick wedges and arrange on a large platter.
6. 6Set out bowls of vanilla ice cream, toasted almonds, crumbled shortbread, mint, caramel sauce, and salt so guests can build their own sundaes.
7. 7Scoop ice cream into individual bowls or a big shareable tray, top generously with warm grilled stone fruit, and finish with the crunchy and saucy toppings.
8. 8Serve immediately while the fruit is still warm against the cold ice cream for the best contrast; keep extra fruit covered at room temperature for second helpings.