Mexican Chili-Chocolate Roasted Peach Sundaes

Mexico’s long love of chocolate with chili meets peak summer fruit in these roasted peach sundaes. Oven-caramelized peaches get a warm chili-spiked dark chocolate drizzle over vanilla ice cream, finished with toasted pepitas.

Serves 4 · 10 min prep · 22 min cook

Estimate for one serving

• 420 cal
• 6g protein
• 48g carbs
• 24g fat

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Ingredients

• 4 large ripe peaches
• 1 tbsp coconut oil or neutral oil
• 4 oz dark chocolate chips
• 1/4 cup heavy cream
• 1/2 tsp ground cinnamon
• 1/4 tsp chili powder or cayenne
• 1 pinch pinch of kosher salt
• 1 pint vanilla ice cream
• 1/4 cup toasted pepitas
• for finishing flaky sea salt
• optional fresh mint leaves

Instructions

1. 1Preheat the oven to 425°F and line a small sheet pan with parchment.
2. 2Halve and pit the peaches, then brush the cut sides lightly with oil.
3. 3Place the peaches cut-side up on the pan and roast 18 to 22 minutes until the edges caramelize, the flesh softens, and juices start to pool.
4. 4While the peaches roast, combine chocolate chips and cream in a microwave-safe bowl.
5. 5Heat in 20-second bursts, stirring between each, until the chocolate is fully melted and the sauce is glossy.
6. 6Stir cinnamon, chili powder, and salt into the warm chocolate sauce; taste and adjust heat if desired.
7. 7Let the roasted peaches cool just enough to handle, about 5 minutes.
8. 8Place one or two warm peach halves in each serving bowl.
9. 9Add a generous scoop of vanilla ice cream beside or on top of the fruit.
10. 10Drizzle the warm chili-chocolate sauce liberally over everything.
11. 11Scatter toasted pepitas and a tiny pinch of flaky sea salt on top.
12. 12Garnish with mint if using and serve immediately while the contrast of hot fruit, cold ice cream, and spicy chocolate is at its peak.