• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Chef Sous Chef logo
  • Home
  • Recipe Index
  • Cookbook
  • About
  • Subscribe
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipe Index
  • Cookbook
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Dessert Recipes

    Boozy Banana No-Churn Ice Cream & Grilled Peaches

    Published: Aug 27, 2017 · Modified: Jul 10, 2021 by Philip + Mystique · This post may contain affiliate links

    Jump to Recipe Print Recipe

    This boozy banana no-churn ice cream has hints of banana and coconut, and sweetness from the vanilla complimenting the rye and maple syrup. It's so delicious we have to write the name again: Boozy Banana Ice Cream. 

    Desserts that showcase fruit as the star of the dish are always a must in our kitchen. In the warmer months, cooking with fruit is a refreshing and light, hydrating and excellent way to celebrate seasonal bounties. What we love most about summer desserts are the flavours carrying you through the season.

    Grilled Peaches topped with Banana Ice-cream, on small white plates

    Beginning with strawberries, cherries, blueberries and ending in juicy, plump and decadent peaches, fruits are the summer song that is carried through as the star of any summer dish. That includes our Grilled Peaches and Boozy Banana No-Churn Ice Cream.

    Each year, when we complete Whole30. The biggest challenge for Philip was giving up sweets. Days into the program his sweet tooth called and resisting the temptation he tried to curb his cravings by eating fruit and nuts. But, unfortunately nothing satisfied him.

    One night after concocting recipes in the Vitamix, he found that if you blend frozen bananas with coconut milk you get soft serve ice cream. This was before we new that nice cream was a thing. And while this is considered sex with your pants on, it still abided by the rules of the program and became our go to ice cream recipe. Since completing the Whole30, we reinvented the recipe adding in a few splashes of rye and never looked back.

    Peaches with Banana Ice Cream and Nuts with Maple Syrup container in the background

    With the consistency of sorbet, this boozy banana no-churn ice cream is a well balanced scoop with hints of banana, creaminess from the coconut milk, and sweetness from the vanilla complimenting the  caramel tones of the rye and maple syrup. The addition of alcohol allows the texture to mimic traditional ice cream when frozen afterwards. It makes it perfect for licking off of a cone, eating it out of a bowl or scooping it on top of grilled peaches. Put the kids to bed because this boozy banana ice cream is a treat strictly for the adults.

    How to Make Our Boozy Banana No-Churn Ice Cream & Grilled Peaches

    Ingredient List

    Extra ripe frozen bananas, coconut milk, rye or bourbon, vanilla, cinnamon, maple syrup, nuts, baking soda, peaches and mint for garnish.

    Ingredients for Nice Cream with Peaches and Nuts

    How to Make No-Churn Ice Cream

    Place 4 chopped frozen bananas, ½ cup of coconut milk, a splash of rye or bourbon, teaspoon of vanilla, ½ teaspoon of cinnamon, and a pinch of sea salt in a blender. Blend for 30-45 seconds or until smooth. Use your blender tamper to make sure everything gets well blended. Scrape down the sides of the blender if necessary. Scrape the ice cream into a freezer safe container and place in freezer to firm up while making the nuts and peaches.

    How to Make Candied Nuts

    Pour the 3 tablespoons of maple syrup in a small saucepan and bring to a boil, reduce heat to medium and continue to cook for 30 seconds. Add the salt and baking soda and whisk. Add the chopped nuts and stir until coated. Pour the contents onto parchment paper and allow to cool. Chop and place into container until ready to serve.

    Close Up of No-Churn Ice Cream on Grilled Peach with Candied Nuts

    Grill the Peaches, Style and Serve

    Cut the peaches in half and grill on your barbecue or grill pan for 3-5 mins on high heat. Combine 1 tablespoon of maple syrup and a teaspoon of rye or bourbon in a small bowl.

    To serve, place peaches flesh side up on plate. Top with a scoop of ice cream, drizzle with maple bourbon drizzle and sprinkle a few candied nuts on top.

    Flat Lay Image of Banana No-Churn Ice Cream on Grilled Peaches, Honey Stick and Bowl of Candied Nuts

    Helpful Tools for Making Our Boozy Banana No-Churn Ice Cream & Grilled Peaches

    Below are affiliate links to products that will assist you in making our dutch baby recipe. If you purchase an item through the links, Chef Sous Chef Inc. will receive a small commission. There is no additional cost to you.

    • Lodge Cast Iron Grill Pan
    • Vitamix Blender
    • Measuring Spoons
    • Baking Sheet
    • Saucepan

    Thank you for helping support us through these purchases. If you have made this recipe, please let us know in the comments below!

    Two Grilled Peaches topped with Banana Ice Cream and maple syrup jar in background

    Grilled Peaches and Boozy Banana No-Churn Ice Cream

    Chef Sous Chef
    Quick, healthy, and naturally sweet - banana no-churn ice cream is one of the most satisfying and versatile snacks for summer. Add a splash of alcohol, candied nuts and serve it on top of grilled peaches and you have the perfect summer dessert for adults.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 15 mins
    Course Dessert, Food + Drink, Snack
    Cuisine north american
    Servings 4 servings

    Ingredients
      

    • Banana Ice Cream
    • 4 whole ripe bananas roughly chopped and frozen
    • ½ cup coconut milk
    • 1 tablespoon rye or bourbon
    • 1 teaspoon vanilla
    • ½ teaspoon cinnamon
    • ¼ teaspoon salt
    • Candied Nuts
    • ¼ cup nuts chopped
    • 3 tablespoon maple syrup
    • ¼ teaspoon salt
    • ¼ teaspoon baking soda
    • Maple Drizzle
    • 1 tablespoon maple syrup
    • 1 teaspoon rye or bourbon
    • 2 peaches halved and grilled

    Instructions
     

    • No.1 | Place frozen bananas, coconut milk, rye or bourbon, vanilla, cinnamon, and salt in a blender and blend for 30-45 seconds or until smooth. Use your blender tamper to make sure everything gets well blended. Scrape down the sides of the blender if necessary. Scrape the ice cream into a glass tupperware container, cover with the lid and place in the freezer until frozen, about 6 hours.
    • No. 2 | Meanwhile, pour the 3 tablespoons of maple syrup in a small saucepan and bring to a boil, reduce heat to medium and continue to cook for 30 seconds. Add the salt and baking soda and whisk. Add the chopped nuts and stir until coated. Pour the contents onto parchment paper and allow to cool until it becomes hard, about 2 hours. Chop and place into container until your ready to use them.
    • No. 3 | Once your ice cream is ready, cut the peaches in half and grill for 3-5 mins on high heat and set aside to cool.
    • No. 4 | In a small container, mix together 1 tablespoon of maple syrup and a teaspoon of rye or bourbon.
    • No. 5 | Place peaches flesh side up on plate, top with a scoop of ice cream, drizzle with maple bourbon drizzle and sprinkle a few candied nuts on top.

    Notes

    Recipe Notes | make sure the bananas are very ripe for best results. Freeze bananas for a minimum of two hours before making the ice cream.
    Keyword banana ice cream, nice cream, summer recipes
    Have you tried this recipe?Tag us on Instagram @chef.souschef or use the hashtag #chefsouschef and let us know how it was!
    Boozy Banana No-Churn Ice Cream with Grilled Peaches and Candied Nuts
    « Diner en Blanc Toronto: Part Deux!
    Plant-Based Coconut Corn Chowder »

    Reader Interactions

    Comments

    1. Caroline says

      August 28, 2017 at 6:22 pm

      Looks really delicious, and even healthy too!

      Reply
      • chefsouschef says

        August 28, 2017 at 8:30 pm

        Thanks Caroline. You wouldn't know from tasting it that it's healthy!

        Reply
    2. Amy says

      November 17, 2017 at 7:07 pm

      I made just the ice cream and it was amazing!5 stars

      Reply
      • Chef Sous Chef says

        November 20, 2017 at 8:14 am

        Thanks Amy!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Philip Lago and Mystique Mattai of Chef Sous Chef

    Hi, we're Philip + Mystique 

    We're the creators of Chef Sous Chef, authors of the cookbook, Eat With Us, and co-hosts of the web series, Dining In, on Food Network Canada.

    More about us →


    Eat With Us Cookbook

    Eat With Us Cookbook on marble table

    Now available at all your favorite retailers.
    PURCHASE NOW


    Popular Recipes

    Classic Creamy Carbonara
    DIY Beeswax Food Wraps
    Chocolate Hazelnut Spread
    Oven Baked Fries
    Coconut Crème Brûlée


    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • As Seen In

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Media Kit (Coming Soon)
    • Work With Us

    If you purchase items through affiliate links, Chef Sous Chef Inc. may receive a commission at no additional cost to you.

    Copyright © 2023 Chef Sous Chef Inc.