Bbq Peaches Coconut Ice Cream Stevia Truvia

Truvia BBQ peaches with coconut ice-cream

Pop some fruit on the barbie for this quick and delicious summer pud! Serve with homemade coconut ice-cream made with Truvia and wow your friends at the next BBQ.

Serving size





  • 400ml coconut milk

  • 2 Tbsp. coconut oil, melted

  • 2 Tbsp. Truvia

  • 2 Tbsp. honey

  • 1 Tsp. vanilla extract (we use Nielsen Massey)

  • 4 peaches

  • 2 Tbsp. Toasted Almonds


  • 1.

    Place all of the ingredients in a food processor and mix well. Transfer to fridge until completely cold.

  • 2.

    Pour the cold cream mixture into a pre-chilled ice cream maker and allow the ice cream to churn until thickened (usually 20-40 minutes). Serve immediately or transfer to a suitable container and freeze for a further 2-3 hours.

  • 3.

    Whilst the ice cream is churning split the peaches in half, carefully removing the stone. Warm a griddle pan and lightly rub some oil on the cut edge of the peach. Place directly down onto the griddle pan. Heat until char marks show on the face of the peach.

  • 4.

    When ready to serve leave out at room temperature for 10-15 minutes until it has softened. Best consumed within 1 month.

  • 5.

    Serve the griddled peaches with a scoop of coconut ice cream sprinkle with toasted almonds.