Grilled Peaches and Cream Shortcake is a unique twist on a classic dessert. Grilled peaches are served with vanilla bean shortcake, a scoop of creamy ice cream and homemade whipped cream!
July is my favorite month to create delicious recipes because some of my favorite produce is in season and the heat gives me every excuse to enjoy something refreshing. Who doesn’t love ice cream? The hot summer months are always a great excuse to eat more ice cream. Grilled peaches and cream shortcake combines everything that you love about your favorite classic shortcake with grilled peaches, ice cream and freshly whipped cream.
To celebrate July Ice Cream Month, I partnered with the National Frozen & Refrigerated Foods Association as part of the Cool Food Panel to bring you a classic summer dessert served with a scoop of creamy Graeter’s Ice Cream. I often choose Graeter’s ice cream because it’s made with the highest quality ingredients. A few simple, fresh ingredients creates a pure natural ice cream base.
I use a recipe that is similar to scones or biscuits for the vanilla bean shortcake. I love the texture, consistency and flavor of the shortcake. They are also the perfect size for creating a single serving dessert. You can bake the homemade vanilla bean biscuits up to a few days in advance of serving the shortcake. When you are ready to assemble the shortcake, the dessert comes together in little time. Grill fresh peaches, slice and then layer over the biscuits with a large scoop of your favorite Graeter’s flavor. I love using either the Madagascar Vanilla Bean or Original Salted Caramel Ice Cream with this recipe.
To make the vanilla bean biscuits, preheat the oven to 400 degrees F. Line a baking sheet with a silicone mat or parchment paper.
In a large bowl, stir together flour, sugar, baking powder and salt. Using a pastry blender, cut the butter into the flour mixture until the butter pieces are no bigger than the size of small peas. In a glass measuring cup, whisk together egg and heavy cream. Scrape the contents of the vanilla bean into the liquid mixture and whisk to blend. Add the wet ingredients to the bowl with the dry ingredients and gently fold together with a fork or spatula until a sticky dough has formed. Knead the dough a few times to ensure that all the dry ingredients are incorporated and the dough is cohesive.
Transfer the dough to a well floured work surface and pat down until about 1 1/4 inches thick. Use a 3-inch round cookie or biscuit cutter to cut into 8 rounds. Whisk together egg yolk with one tablespoon water and brush tops of shortcakes. Sprinkle lightly with sugar. Place the shaped biscuits on the prepared baking sheet and bake until lightly browned, about 12 to 15 minutes. Let cool on baking sheet.
To make the whipped cream, add the heavy cream to the bowl of a stand mixer fitted with the whisk attachment. beat on high speed until still peaks form. Add the sugar and whisk until blended; set aside.
Preheat grill to medium. Grill peaches until tender, about 3 minutes on each side.
To arrange the shortcakes, slice each biscuit in half. Divide the grilled peaches, ice cream, and whipped cream among the biscuits, layering over each. Top with the remaining biscuit halves, garnish with mint and enjoy!