Peach Popsicles
This peach popsicles recipe turns four ripe peaches into ten cold, creamy pops with about fifteen minutes of hands-on work. Blending in plain Greek yogurt is the detail that keeps the texture soft and scoopable instead of turning into a solid ice block.
Equipment
- High-speed blender - or food processor
- Popsicle molds - standard 3-ounce size
- Wooden popsicle sticks
- Fine-mesh strainer - optional, for an ultra-smooth pop
- Freezer-safe airtight container - for storage
Ingredients
- 4 large ripe peaches - about 3 cups or 450g, peeled, pitted, and sliced
- 1 cup plain Greek yogurt - 240g
- 1/4 cup honey - 85g
- 1 tablespoon fresh lemon juice - 15ml
- 1 teaspoon pure vanilla extract - 5ml
- salt - pinch
Instructions
- Wash, peel, pit, and slice the peaches into rough chunks, measuring out about 3 cups total.
- Add the peach chunks, Greek yogurt, honey, lemon juice, vanilla extract, and salt to the blender and blend on high for 30 to 45 seconds until completely smooth. If desired, strain through a fine-mesh strainer.
- Taste the mixture and adjust with extra honey for tart peaches or extra lemon juice for very sweet ones.
- Set the popsicle molds on a flat surface and pour the mixture into each cavity, leaving about a quarter inch of space at the top. Insert wooden sticks and tap gently to release air bubbles.
- Place the filled mold upright in the freezer and freeze for at least 6 hours, or overnight, until completely solid.
- Remove the mold from the freezer and let it sit at room temperature for about 1 minute. Run warm water over the outside for 5-10 seconds if needed, then gently pull each popsicle out by the stick and serve.
Notes
- Use peaches that give slightly under gentle pressure and smell fragrant at the stem for the best flavor.
- Overripe peaches work especially well since their higher natural sugar content prevents the pops from freezing into a hard block.
- Do not skip peeling the peaches, as leaving the skins on can leave tough flecks throughout the popsicles.
- For dairy-free popsicles, swap the Greek yogurt for full-fat coconut milk.
- Try variations like adding raspberries, mango, or a splash of bourbon for an adult-only version.
- Store wrapped popsicles in a freezer-safe airtight container or zip-top bag for up to 2 months.
- Keep the container toward the back of the freezer where the temperature is most stable to avoid a grainy texture.
- If you don't have a popsicle mold, small paper cups with a wooden stick inserted through foil work as a substitute.
- Let the mixture sit at room temperature for a minute after blending to allow the flavors to meld before freezing.
Nutrition
Serving: 1popsicleCalories: 68kcalCarbohydrates: 14gProtein: 2gFat: 1gSaturated Fat: 0.5gCholesterol: 2mgSodium: 15mgPotassium: 120mgFiber: 1gSugar: 12gVitamin A: 6IUVitamin C: 10mgCalcium: 2mgIron: 2mg
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