Grilled Peach Bourbon Ice Cream with Colorado Palisade Peaches

July 28, 2025

Every summer, Colorado’s Palisade peaches arrive like a gift from the mountains, bursting with sweetness and a floral aroma that’s unmatched. Their flavor is so naturally rich that grilling them over hot coals transforms them into something even more special, with a caramelized smokiness that pairs perfectly with creamy homemade ice cream. This recipe combines those smoky, juicy peaches with the warm, smooth flavor of Breckenridge Powder Hound bourbon, creating a dessert that feels both rustic and indulgent. It’s a scoop of Colorado summer in every bite—simple, elegant, and unforgettable

Grilled Peach Bourbon Ice Cream

Rated 5.0 stars by 1 users

Cuisine

American

Author:

Glenn Connaughton

Servings

Prep Time

30 minutes

Cook Time

30 minutes

Calories

290

What makes this ice cream stand out is the way it layers flavor, from the fire-roasted sweetness of caveman-style grilled Palisade peaches to the gentle warmth of bourbon. The custard base adds velvety richness, while the chopped grilled peaches ensure bursts of juicy, smoky fruit in every bite. Whether you’re celebrating peach season or looking for a show-stopping dessert with a boozy kick, this recipe will impress anyone who tries it.

Cook Mode

Ingredients

For The Peaches

1 ½ pounds local peaches (we used Colorado Palisade Peaches)

For The Ice Cream Base

½ cup sugar
2 cups heavy cream
1 cup milk
5 large egg yolks
½ teaspoon salt
4 tablespoons bourbon (We used Breckenridge Powder Hound)

Directions

Grill The Peaches: Prepare a charcoal grill for medium-high heat. Slice the peaches in half and remove the pits. Place them cut side down on the grill and cook for 5 to 10 minutes, until grill marks appear. Remove the grate and place the peaches skin side down directly on the hot coals. Cook for another 5 minutes, until the juices bubble near the skin.
Peel And Chop: Carefully remove the peaches and place them skin side down on a plate. Remove and discard the skins, then chop the peaches into small pieces.
Make The Custard: In a medium saucepan, whisk together the cream, milk, sugar, and salt over medium heat. Cook for 4 to 5 minutes until the sugar dissolves completely.
Temper The Eggs: In a separate bowl, whisk the egg yolks. Slowly pour about 1 cup of the hot cream mixture into the yolks, whisking constantly to temper. Return the yolk mixture to the saucepan, whisking continuously, and cook until it just comes to a simmer.
Add Bourbon And Peaches: Remove from heat. Stir in the bourbon and fold in the chopped grilled peaches. Chill the mixture until completely cold.
Churn And Freeze: Spin in an ice cream maker according to manufacturer instructions. Transfer to a container and freeze for at least 5 hours, or overnight, until firm.

Recipe Note

This grilled peach bourbon ice cream captures the heart of summer with its smoky-sweet peaches and smooth, creamy custard kissed with Breckenridge Powder Hound bourbon—a local Colorado favorite. The bourbon’s warm notes of caramel, vanilla, and toasted oak complement the charred sweetness of the peaches, adding layers of complexity that make every spoonful unique. Folding the grilled peaches directly into the custard gives this ice cream a rustic texture with bursts of juicy, smoky fruit in every bite. It’s a dessert that feels both comforting and elevated, perfect for backyard cookouts or a quiet evening indulgence. Using Palisade peaches highlights the best of Colorado’s seasonal bounty, while grilling them caveman-style over charcoal brings out their natural depth of flavor. Make this once and you’ll be looking forward to peach season all year long. For more creative, seasonal recipes like this, visit our Revolution BBQ recipe collection.

Nutrition information is automatically calculated, and should only be used as an approximation

Serving Size 1 serving (150 grams)
Calories 290, Fat 18 grams, Polyunsaturated Fat 1 milligrams, Monounsaturated Fat 6 milligrams, Carbs 27 grams, Protein 4 grams, Potassium 180 milligrams, Fiber 1 grams, Sodium 130 milligrams, Sugar 24 grams, Iron .3 milligrams