These peaches and cream popsicles are a refreshing summer treat made with ripe, juicy peaches, Greek yogurt, unsweetened vanilla almond milk and a touch of almond extract. They are simple to prepare, naturally fruity, and perfect for cooling off on a hot day.
Peaches and Cream Popsicles
On a ninety-degree afternoon you want something cold and lightly sweet—these popsicles fit the bill. The recipe highlights the floral sweetness of ripe peaches with the creamy tang of Greek yogurt and a subtle almond note from the extract. The mixture is blended smooth, then combined with small diced peach pieces to give the popsicles texture and bursts of fresh fruit.
I created this version because I love the peach-and-almond combination. I used raw sugar, but you can substitute stevia, honey, maple syrup or your preferred sweetener to taste. The recipe yields about six popsicles depending on the size of your molds. If you have small disposable cups on hand, they work well too.
Recipe
Yield: 6 popsicles | Prep: 20 mins | Freeze time: 5–6 hours (or until solid)
Ingredients
- 3 medium ripe peaches
- 1/2 cup 2% Greek yogurt (or plain yogurt of your choice)
- 1/3 cup raw sugar (or alternative sweetener to taste)
- 1/3 cup vanilla unsweetened almond milk
- 1/4 teaspoon pure almond extract
- 1/8 teaspoon fine salt
Instructions
- Wash and halve the peaches. Remove the pits.
- Cut one peach (or enough of the halves) into 1/4-inch dice until you have about 1 cup of diced peaches. Place the diced peaches in a small bowl and set aside.
- Cut the remaining peaches into rough 1-inch chunks and add them to a blender or food processor.
- Add the Greek yogurt, raw sugar, almond milk, almond extract and salt to the blender with the peach chunks. Blend until smooth, stopping to scrape down the sides as needed so everything combines evenly.
- Pour the smooth peach-cream mixture into the bowl with the diced peaches and gently stir to distribute the small fruit pieces throughout the mixture.
- Divide the combined mixture evenly among your popsicle molds or small disposable cups. Insert sticks and cover according to your mold instructions.
- Freeze until completely solid, at least 5–6 hours or overnight for best results. To unmold, briefly run the outside of each mold under warm water to loosen the popsicle.
Tips and Variations
- For the best flavor, use very ripe, fragrant peaches. If peaches are slightly underripe, a short maceration with a little sugar will help release their juices and sweetness.
- Swap plain or vanilla yogurt for a dairy-free yogurt if you prefer a vegan option. Use coconut or almond-based yogurt brands for a similar creamy texture.
- If you like extra texture, reserve a few tablespoons of the blended mixture and drizzle it in layers with the peach pieces for a marbled look.
- Adjust sweetness after blending by tasting a spoonful of the mixture. Add more sweetener if needed before pouring into molds.
- To speed up unmolding, dip the mold briefly in warm water for a few seconds rather than running it continuously.
Storage
Store popsicles upright in the freezer in an airtight container or wrapped individually. They keep well for up to a month, though they are best eaten within two weeks for the freshest texture and flavor.
Serving Suggestions
Serve these popsicles as a light dessert after an outdoor meal, as a cool afternoon snack, or pack one for a summer picnic. They pair nicely with fresh berries, a simple fruit salad, or a scoop of light granola when crumbled on top just before serving.
Nutrition (per popsicle)
Serving: 1 popsicle — Calories: 78 kcal, Carbohydrates: 17 g, Protein: 2 g, Fat: 0.5 g, Fiber: 1 g, Sugar: ~16.5 g, Sodium: 59 mg, Cholesterol: 1.3 mg.
Disclosure: This recipe was created in partnership with Blue Diamond Almond Breeze (almond milk used in the recipe).