When I was growing up, we spent several summer traveling the southwestern U.S. It was on one of those trips that I had my first taste of fried ice cream. The combination of a cinnamon-spiked shell, a cold ice cream center, and honey drizzled on top was too good to be true.
With our farmer’s market starting to fill with Missouri peaches, I wanted to do something simple and easy with my latest haul. I’ve been on a kick with roasting fruit this summer and was reminded of a teff-crusted ice recipe I had seen in the Sweet Goodness cookbook.
If you are not familiar with teff, it is a teeny-tiny naturally gluten-free grain that is touted as a nutritional powerhouse. A good source of calcium, magnesium, iron, and zinc—it can be used in grain form for porridge or stews, or ground into a flour and used in baked goods. My favorite applications to date have involved using teff flour in cookies and brownies, like these simple ones with almond butter or these fudgy brownies. Also, Renee, over at Will Frolic for Food, has a deliciously easy recipe for spiced teff chocolate mousse.
Teff’s nutty flavor mixes well with the cinnamon, vanilla, and honeyed peaches, plus adds a little satisfying crunch to the outside ice cream coating. If you don’t have teff on hand, or really want some of this delicious baked fruit, you can still easily enjoy the roasted peaches, ice cream, and honey sauce.
Make a Salted Plains recipe? I’d love to see! Tag your creations on Instagram with #saltedplains!
- Honey Roasted Peaches:
- ½ tablespoon coconut oil (or butter)
- 3 ripe but firm peaches, halved and pitted
- ¼ cup honey (or agave syrup if vegan)
- Teff-Crusted Ice Cream:
- 1 tablespoon coconut oil
- 3 tablespoons teff grains (not flour)*
- 3 tablespoons coconut sugar**
- ⅛ teaspoon ground cinnamon
- pinch of salt
- 8 tablespoon scoops (1/2 cup) regular or non-dairy vanilla ice cream
- Line a small to medium cookie sheet with parchment paper and place in the freezer.
- Starting with the peaches, preheat the oven to 350 degrees Fahrenheit. Grease a 2-quart baking dish with the tablespoon of coconut oil. Place peach halves cut side up in baking dish. Drizzle the honey over the peach halves as well as allowing it to drizzle into baking dish. Bake for about 30 minutes or until peaches are softened and slightly golden.
- While the peaches are roasting, place tablespoon of coconut oil in a small sauce over low heat. Add teff and coconut sugar, stirring as the coconut oil melts. Add cinnamon and salt. Stir until evenly mixed (it will look like wet sand). Remove from heat and pour onto a piece of parchment paper to cool. Once cool, transfer to small bowl.
- Remove cookie sheet from the freezer, Scoop ice cream using a tablespoon and roll in teff mixture. Transfer to cookie sheet. Continue with each scoop of ice cream and place cookie sheet back in freezer for 15 minutes or until ready to serve.
- When the peaches are ready, place each peach on a small plate or bowl. Reserve the honey sauce from the pan. If the honey sauce has hardened a bit, add a tablespoon or two of water and whisk.
- Take the feff-crusted ice cream from the freezer, placing each ball on top of a peach. You will have two extra. Spoon the honey sauce over the top of each serving. Serve immediately.
*I like using Bob's Red Mill teff grains. They can be found in your grocery store or on Amazon or Vitacost.com.
**Muscovado or brown sugar can be subbed.