See more

Broiled Peaches and Hazelnuts with Vanilla Ice Cream

You can also shave the chocolate with a vegetable peeler, if you wish.

Cooking Light JULY 2006

  • Yield: 6 servings


  • 1/4 cup hazelnuts
  • 4 cups peeled sliced peaches (about 1 pound)
  • 1/4 cup sugar
  • Cooking spray
  • 2 cups vanilla fat-free ice cream (such as Edy's or Dreyer's)
  • 1 ounce bittersweet chocolate, grated


Preheat oven to 350°.

Place hazelnuts on a baking sheet. Bake at 350° for 15 minutes, stirring once. Turn nuts out onto a towel. Roll up towel; rub off skins. Chop nuts.

Preheat broiler.

Combine hazelnuts, peaches, and sugar in a large bowl, tossing to coat. Arrange peach mixture in a single layer on a broiler pan coated with cooking spray; broil 5 minutes or until lightly browned. Cool.

Spoon 1/3 cup ice cream into each of 6 bowls; top each serving with 1 cup peach mixture and 2 teaspoons grated chocolate.

Nutritional Information

Amount per serving
  • Calories: 187
  • Calories from fat: 27%
  • Fat: 5.7g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 0.5g
  • Protein: 3.9g
  • Carbohydrate: 33.7g
  • Fiber: 2.2g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 30mg
  • Calcium: 61mg

Go to full version of

Broiled Peaches and Hazelnuts with Vanilla Ice Cream recipe