These ice pops are rich and creamy, making them a terrific way to cool down after a heavy meal. Roasting the peaches brings out their inherent sweetness. All it takes after that is a few whizzes in the blender and a few hours to set — easy, light, and refreshing!
Peaches and Cream Ice Pops
Recipe By Sina Mizrahi
- Cooking and Prep: 5 h 25 m
- Serves: 10
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No Allergens
Ingredients (7)
Cream
Peach Swirl
Start Cooking
Make the Fruit Pops
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Preheat oven to 350°F. Line a baking sheet with Gefen Easy Baking Parchment Paper.
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Spread the peach slices in a single layer on the prepared baking sheet and roast at 350°F for 15–17 minutes. Remove from oven and allow to cool.
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Meanwhile, mix the coconut milk, water, and vanilla in a medium bowl.
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Transfer half the coconut milk mixture to a blender or food processor and blend with the peaches, maple syrup, and vanilla.
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Pour the peach mixture into popsicle molds, then pour the remaining coconut milk mixture over it. Give each one a gentle swirl and transfer the molds to the freezer. After approximately one hour, insert the popsicle sticks and return to the freezer for at least four more hours.
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Just before serving, run the molds under hot water for a few seconds and gently remove the popsicles.
Note:
If you want the consistency to be as smooth as possible, strain the peach mixture through a fine mesh sieve to remove any clumps.
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Replies:
Do you mean can one skip the sweetner?
Or can i use something instead of coconut milk?
Coconut milk is pretty rich and adds a nice texture. That said, blended with the fruit, almond, soy, or regular milk should work too!
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Replies:
Do you mean can one skip the sweetner?
Or can i use something instead of coconut milk?
Coconut milk is pretty rich and adds a nice texture. That said, blended with the fruit, almond, soy, or regular milk should work too!
