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This summer, why not give your grill a sweet twist? While the grill is typically reserved for savory classics like burgers and hot dogs, it's time to clear some space and embrace the world of grilled desserts. Imagine the smoky, caramelized flavor of your favorite fruits, cakes, and even cobblers, all kissed by the grill’s heat. These delightful treats not only complement your barbecue fare but also add a touch of unexpected sweetness to your summer gatherings.
Imagine rich, fudgy brownies topped with caramelized bananas and a scoop of creamy vanilla ice cream, all drizzled with chocolate sauce. Grilled Banana Brownie Sundaes offer a deliciously indulgent twist on a classic dessert. The bananas develop a lovely charred sweetness, enhancing the brownie’s chocolatey depth and creating a sundae that's both decadent and delightfully warm.
Prep/Total Time: 15 min.
Makes: 8 servings
Ingredients
2 medium bananas, unpeeled
4 ounces cream cheese, softened
1/4 cup packed brown sugar
3 tablespoons creamy peanut butter
8 prepared brownies (2-in. squares)
4 cups vanilla ice cream
1/2 cup hot fudge ice cream topping, warmed
1/2 cup chopped salted peanuts
Directions
Cut unpeeled bananas crosswise in half, then lengthwise in half. Place quartered bananas on an oiled grill rack, cut side down. Grill, covered, over medium-high heat on each side until lightly browned, 2-3 minutes. Cool slightly.
In a small bowl, beat cream cheese, brown sugar and peanut butter until smooth.
To serve, remove bananas from peel; place over brownies. Top with cream cheese mixture, ice cream, fudge topping and peanuts.
Note
While homemade brownies are amazing, to speed things up go ahead and prepare a boxed brownie mix.
Elevate your fruit game with Grilled Honey-Balsamic Glazed Fruit. This simple yet elegant dessert features slices of juicy fruit glazed with a rich honey-balsamic reduction. The grill imparts a subtle smokiness and caramelizes the fruit’s natural sugars, creating a succulent and sophisticated treat that pairs beautifully with a dollop of whipped cream or a sprinkle of sea salt.
Prep/Total Time: 25 min.
Makes: 6 servings (1/2 cup glaze)
Ingredients
1/2 cup balsamic vinegar
1/2 cup honey
Dash salt
6 medium peaches or nectarines, halved and pitted
Vanilla ice cream, optional
Directions
In a small saucepan, combine vinegar, honey and salt; cook and stir over low heat until blended, 2-3 minutes. Reserve 1/3 cup mixture for brushing peaches.
Bring remaining mixture to a boil over medium heat; cook and stir just until mixture begins to thicken slightly (do not overcook), 4-6 minutes. Remove from heat.
Brush peaches with some of the reserved balsamic mixture. Grill, covered, on an greased rack over medium heat until caramelized, brushing occasionally with remaining reserved balsamic mixture, 6-8 minutes on each side. Serve with glaze and, if desired, ice cream.
Why settle for ordinary s’mores when you can have a Pot of S’mores? This ingenious twist on the campfire classic involves layering gooey chocolate, marshmallows, and crushed graham crackers in a skillet and grilling it to perfection. The result is a bubbling pot of molten marshmallows and melted chocolate, ready for dipping with graham crackers or fresh fruit.
Prep/Total Time: 25 min.
Makes:12 servings
Ingredients
1 package (14-1/2 ounces) graham crackers, crushed
1/2 cup butter, melted
1 can (14 ounces) sweetened condensed milk
2 cups semisweet chocolate chips
1 cup butterscotch chips
2 cups miniature marshmallows
Directions
Prepare grill or campfire for low heat, using 16-18 charcoal briquettes or large wood chips.
Line a cast-iron Dutch oven with heavy-duty aluminum foil. Combine cracker crumbs and butter; press into bottom of pan. Pour milk over crust and sprinkle with chocolate and butterscotch chips. Top with marshmallows.
Cover Dutch oven. When briquettes or wood chips are covered with white ash, place Dutch oven directly on top of 6 of them. Using long-handled tongs, place remaining briquettes on pan cover.
Cook until marshmallows begin to melt, about 15 minutes. To check for doneness, use the tongs to carefully lift the cover.
For a dessert that’s as visually appealing as it is delicious, try Grilled Raspberry Peach Cobbler. Fresh peaches and raspberries are tossed with sugar and spices, then grilled until tender and bubbling. Topped with a buttery cobbler crust, this dessert is both rustic and refined, capturing the essence of summer fruits with every bite.
Prep Time: 25 min.
Grill Time: 40 min.
Makes:10 servings
Ingredients
2 tablespoons butter
3/4 cup sugar
3 tablespoons cornstarch
8 medium ripe peaches, peeled and sliced
2 pints fresh raspberries
3 tablespoons lemon juice
2 teaspoons vanilla extract
1-1/2 teaspoons grated lemon zest
BISCUITS:
2 cups all-purpose flour
1/3 cup plus 2 tablespoons sugar, divided
2 teaspoons baking soda
1 teaspoon grated lemon zest
1/2 cup cold butter, cubed
1/2 cup buttermilk
Vanilla ice cream, optional
Directions
Thoroughly grease a Dutch oven on bottom and side with 2 tablespoons butter. In a large bowl, mix sugar and cornstarch. Add peaches, berries, lemon juice, vanilla and lemon zest; toss to combine. Transfer to prepared pan.
In a small bowl, whisk flour, 1/3 cup sugar, baking soda and lemon zest; cut in butter until mixture resembles coarse crumbs. Add buttermilk; stir just until moistened. Drop topping by tablespoonfuls over peach mixture. Sprinkle with remaining 2 tablespoons sugar.
Grill, covered, over indirect medium-high heat until filling is bubbly and topping is golden browned, 40-45 minutes. Serve warm. If desired, serve with vanilla ice cream.
Ginger Pound Cake S’mores
Give your s’mores a sophisticated upgrade with Ginger Pound Cake S’mores. Replace traditional graham crackers with slices of spiced ginger pound cake, and layer with melty chocolate and toasted marshmallows. The result is a flavorful twist on a classic, with the ginger providing a warm, aromatic kick that enhances the traditional s’mores experience.
Prep/Total Time: 20 min
Makes: 8 servings
Ingredients
8 large marshmallows
5 ounces bittersweet chocolate candy bars, broken into 8 pieces
8 teaspoons crystallized ginger
16 slices pound cake (1/4 inch thick)
3 tablespoons butter, softened
Directions
Cut each marshmallow lengthwise into 4 slices. Place a chocolate piece, 4 marshmallow slices and 1 tsp. ginger on each of 8 cake slices; top with remaining cake. Spread outsides of cake slices with butter.
Grill, covered, over medium heat until toasted, 1-2 minutes on each side.
So this summer, while you're busy grilling up your favorite barbecue dishes, don’t forget to make room for these mouthwatering grilled dessert!. Each recipe offers a unique and delectable way to end your meal on a sweet note, adding a touch of creativity and indulgence to your summer cookouts.
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