Roasted Peach & Basil Ice Cream with Aged Cheddar Granola

Our Aged Cheddar Granola adds a sweet & salty crunch to this elegant peach ice cream, swirled with raw honey and infused with fresh basil. 

We round out the flavors by adding a drizzle of extra virgin olive oil (fat = flavor!), and bring in the saltiness with an extra sprinkle of sea salt, and our savory granola.

Slightly savory, bright and tangy, with a fresh bite of sea salt & zingy basil.


  • 1.5 lbs peaches (or 5 small ones), halved
  • 1-2 tbsp honey
  • 1 tbsp butter
  • 3 cups whole-milk greek yogurt
  • 1/2 cup heavy cream
  • 3/4 - 1 cup honey, depending on level of sweetness
  • Handful of fresh basil leaves
  • 2 tbsp extra virgin olive oil
  • 1 tsp Vanilla extract
  • A pinch of Sea Salt
  • Jamie's Farm Aged Cheddar granola to serve
  • Extra Virgin Olive Oil to serve


Freeze your ice cream maker bowl overnight. 

To roast and prepare the peaches: Heat oven to 425 degrees F. Toss halved peaches with melted butter, honey, and a pinch of sea salt. Roast for about 20 minutes until tender, then let cool.

Transfer to a food processor and blend until smooth. Let cool to room temperature.

To make the frozen yogurt base: Heat basil leaves with heavy cream over medium high heat to infuse. Let sit and cool.

Once cool, strain out the basil leaves, then combine basil-infused cream with yogurt, honey, vanilla extract, olive oil, and sea salt in a bowl. Whisk until fully mixed.

Churn in your ice cream maker until thick, about 17-20 minutes. Scoop into a freezer container to let harden for a few hours.

Serve with Aged Cheddar Granola, a drizzle of olive oil, fresh basil leaves, and an extra pinch of flakey sea salt. Enjoy!


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