An Easy Peach Ice Cream Sundae with Just 5 Ingredients

Inspiration for these ginger peach sundaes came from a batch of large ginger molasses cookies and heavenly fresh peaches we picked up at our neighborhood farmer’s market. We originally wanted to make ice cream sandwiches – and I would have loved homemade peach ice cream – but our busy weekend didn’t lend itself to that indulgence. In an effort to capture those flavors with much less effort, we opted to make peach ice cream sundaes with my secret weapon: Breyer’s Homemade Vanilla Ice Cream. Feel free to use your brand of choice, whether it’s traditional ice cream, non-dairy, sorbet, or even gelato. If you can find yummy ice cream, by all means go for it; there’s no such thing as too many peaches in a good dessert, although my Georgia roots may be showing a bit here.

Diced Peaches for Peach Ice Cream Sundae

The one element that requires a bit of advance planning is to dice the peaches and let them sit in the fridge for a while to let them develop a sweet, natural glaze. You can sprinkle them with just a small bit of sugar to get the juices flowing and add some ground ginger to the peaches to accentuate the ginger flavor of the cookies.

Peach Sundaes Served

Once you have the peaches macerating (that’s a fancy food term for “softening in their own juice”), continue on with other summertime activities like taking a dip in the pool, enjoy a nice nap, or finishing that book you started. The majority of the peach ice cream sundae assembly happens when you’re ready to eat, so it’s perfect for lazy summer days, after-dinner treats, and parties.

Choose some pretty dessert bowls, assemble your ginger peach sundaes when your guests are ready, and you instantly have an elegant dessert that required no baking or complex preparation. Simply delicious with no fuss – that’s a perfect summer dessert in my house!

How to Make Peach Ice Cream Sundaes

Peach Sundaes

By Marie Powell

Yields: 4-6 servings
Prep Time: 10 minutes + 1 hour to chill
Assembly Time: 5 minutes

Summertime heat often means no ovens, which also means no baking, so these ginger peach sundaes are tastefully simple and cold. This particular dessert is really more of an assembly than a from-scratch recipe, so it is definitely perfect for beginners or to get your kids in the kitchen and have some fun with it. Since our visions of creating Instagram-worthy desserts tend to get curbed by reality at home, we opted for an easy kid recipe that all the grown-ups loved, too.

Note: There is a completely optional step of peeling the peaches to make a light syrup. Place the peach peels and pits in a small sauce pan. Add 1 tablespoon of sugar, cover with water, and simmer on medium to low for about 30 minutes. Strain the peach juice and place in the fridge to chill. This can be an added flavor boost to drizzle on the ice cream, but remember to allow enough time for it to completely chill before serving.


  • 2 quarts Vanilla Ice Cream
  • 2-3 large ripe peaches
  • 2 teaspoons sugar
  • 1 teaspoons ground ginger
  • Soft ginger molasses cookies (approximately 8 oz.)


  1. Peel and dice the peaches (approximately 2 cups) place in a bowl.
  2. Sprinkle the sugar and ginger over the peaches. Stir to coat well, then cover and place in the fridge at least 1 hour (but making it up to 24 hours is fine).
  3. Cut a few cookies into small wedges for garnishing and crumble the remainder.

For assembly:

  1. Layer a spoonful of peaches in the bottom of each bowl.
  2. Place 2 scoops of ice cream in each bowl.
  3. Layer a large spoonful of peaches on the ice cream, making sure some of the juice drips down.
  4. Sprinkle the cookie crumbles across the peaches and place a cookie wedge in each bowl.
Marie Powell
Marie Powell

Marie Powell grew up eating pecans, fresh fruits and vegetables, and homemade meals in rural southern Georgia. Thanks to her family's tradition of military service and the generosity and diversity of her friends, her culinary influences also come from Taiwan, Greece, and the Middle East. A graduate of the University of Georgia, she learned about food prep, storage, and presentation during her time as UGA's catering manager. Marie now lives in Phoenix with her daughter, Sophie, who has inspired her to learn more about adapting recipes for food allergies and intolerances, and their tortoise, Elizabeth, whose favorite food is dandelion greens.