3 Delicious Dessert Recipes for the Grill

August 26, 2021, 8:52 am | Read time: 5 minutes

Desserts from the grill? Yes, it’s possible! With the great recipes from our dessert expert Sandra, the next barbecue evening doesn’t end with the main course but extends with dessert. You can see how to prepare the desserts yourself in the video.

Sandra from “Frau Bunt kocht” has three dessert recipes in her repertoire, including a recipe for ice cream from the grill. Yes, it’s possible! After the last episodes of the “School of Grill” featured hearty dishes such as steak, lamb skewers, or salmon, we now turn to desserts. As an event chef, Sandra is an expert in the field and explains in the video how to successfully make desserts on your own grill, whether charcoal, gas, or electric. The best part: if necessary, these desserts can also be made without a grill by using a pan. However, the special touch, such as the so-called “Maillard effect” when caramelizing honey-marinated fruits, is especially flavorful on the grill.

1. Dessert from the Grill: Avocado Lime Ice Cream in Phyllo Dough

Avocado ice cream from the grill — The frozen ice cream bars are wrapped in phyllo dough and briefly grilled

Ice cream from the grill–what sounds impossible to many is prepared by our dessert expert Sandra in just a few minutes. However, you should plan some time while the ice cream mixture is in the freezer. For the avocado lime ice cream in phyllo dough (possibly known from baklava), you need the following ingredients:

2 ripe avocados
1/2 lime
2 tablespoons agave syrup
1 package phyllo dough
Alternatively: honey or pistachio pieces

For the ice cream mixture, peel an avocado, grate the lime zest, and squeeze the juice. Put everything in a bowl and add some agave syrup, or alternatively honey. Then mix and pour into small molds–in our case, silicone. Smooth the mixture and place it in the freezer for about three hours.

Afterward, remove the frozen bars from the mold and wrap them like small packages in the phyllo dough. To make the dough stick better, brush it with cold water beforehand. Then place on the grill for a few minutes until a slight branding appears. Not too long, or the ice cream will melt! Then garnish according to preference with some yogurt, lime, agave syrup, or chopped pistachios and serve immediately. Enjoy!

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2. Dessert from the Grill: Strawberry Sponge Cake Slice

Strawberry slice from the grill — The strawberry slice is layered in different tiers

The second dessert creation Sandra presents in the “School of Grill” is just as delicious–and just as easy to prepare as the first. Fresh strawberries play the main role. But Sandra also likes to use old ingredients for sustainability, such as burger buns. Otherwise, you can use cake base for the slices. You need for the recipe:

1 ready-made sponge cake base
250 g fresh strawberries
250 ml cream
1 package cream stabilizer
1 package vanilla sugar
3 tablespoons labneh or cream cheese
50 g white chocolate
2 limes or oranges
2 tablespoons honey

Here’s how: Cut the cake base into equal-sized rectangles. For the marinade, grate the zest of the orange or lime and squeeze the juice from the fruit. Add some honey and mix. Drizzle the marinade over the sponge pieces. Then place the slices on the grill to lightly caramelize. Turn once in between.

For the cream, we used labneh, a Greek yogurt, but you can also use cream cheese. Whip the cream with cream stabilizer and vanilla sugar. Add some zest and honey and mix everything together. In our case, we also refined the cream with some sumac, an oriental spice. Wash the strawberries, cut them, and stir small pieces into the cream. Now just arrange the slices and grate some white chocolate over them. Enjoy!

3. Dessert from the Grill: Fruit Skewers with Tonka Bean Cream and Burger Bun Croutons

Fruit skewers from the grill — When serving, you can leave the fruit on the skewer if you like

Fruit skewers are a classic among desserts–but here they come from the grill! Sandra creates a tonka bean cream that provides a fresh woodruff note. You have flexibility in choosing the fruits; strawberries and bananas are also suitable–the latter should still be a bit firm. And with this recipe, we also use old foods that are often left over from grilling, namely burger buns. You need the following ingredients for the skewers, marinade, and cream:

4 slices of pineapple
4 nectarines
1 orange
1 lemon
3 limes
2 old burger buns
1 tablespoon butter
4 tablespoons honey
250 g cream cheese
1 tonka bean

Start by cutting the fruits, which are then skewered. Drizzle some honey and lemon over them–and onto the grill they go. You can also marinate the fruits before skewering. On the grill, the sugar caramelizes and adds some crunch. Turn occasionally.

The tonka bean is used in the cream. It adds an interesting flavor to the cream cheese–just grate a little of the bean over it and don’t use too much. Mix with some lemon juice and zest, add honey to taste, and the cream is ready. For the croutons, cut the burger buns into medium-sized cubes or slices, brush with some butter, and place on the grill. Now just arrange the fruit with the cream and croutons on a plate–and you’re done!

Want to see how Sandra prepares the three recipe ideas in the “School of Grill”? No problem–just watch the video above in the article and get inspired! Maybe you’ll have desserts from the grill at your next barbecue evening. Have fun and enjoy!

Also in the School of Grill:

This article is a machine translation of the original German version of MYHOMEBOOK and has been reviewed for accuracy and quality by a native speaker. For feedback, please contact us at info@myhomebook.de.