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Let Me Tell You About These Popsicles
I’ll be honest—I was tired of buying expensive “gourmet” popsicles that barely tasted like fruit and were full of weird ingredients I couldn’t pronounce. When peach season hit and I had a basket of the most gorgeous, fragrant peaches from the farmer’s market, I decided to make my own. These creamy, dreamy popsicles taste like summer captured in frozen form—pure peach flavor with just enough creaminess to make them feel indulgent. Now my kids choose these over store-bought ice cream, and I’m pretty sure my neighbors time their visits to coincide with popsicle-making days. They’re basically liquid sunshine on a stick.
Here’s the Thing About This Recipe
What makes these special is using really ripe, fragrant peaches when they’re at their absolute peak. The Greek yogurt adds protein and creates this incredible creamy texture without being too heavy, while the honey provides natural sweetness that lets the peach flavor shine. I learned the hard way that the quality of your peaches makes or breaks this recipe—if they’re not sweet and juicy enough to eat plain, they won’t make good popsicles. The vanilla extract isn’t just for flavor; it actually enhances the natural peachy taste and makes everything smell absolutely incredible.
Gathering Your Ingredients (Don’t Stress!)
Fresh, ripe peaches are absolutely crucial here—look for ones that smell amazing and give slightly when you press them near the stem. Don’t bother with rock-hard peaches hoping they’ll ripen; you want the good stuff that’s ready to eat right now. I always buy extra because someone inevitably eats half of them while I’m prepping (happens more than I’d like to admit). If the skin comes off easily when you run them under hot water for a few seconds, they’re perfect.
Thick Greek yogurt is what gives these popsicles their creamy, almost ice cream-like texture. Don’t use regular yogurt or they’ll be icy instead of smooth. I prefer full-fat Greek yogurt because it creates the richest texture, but 2% works if that’s what you have. Good honey adds sweetness plus this subtle floral flavor that complements peaches perfectly.
The milk helps thin the mixture just enough to make it easy to pour into molds while keeping everything creamy. Whole milk works best, but whatever you have on hand will do the job.
Let’s Make This Together
Start by peeling your peaches—the easiest way is to score an X on the bottom, drop them in boiling water for 30 seconds, then transfer to ice water. The skins will slip right off. Dice them into chunks and remove the pits, obviously.
Toss everything into your blender—peaches, Greek yogurt, honey, vanilla extract, and milk. Blend until completely smooth and creamy, which takes about 60 seconds depending on your blender. Taste and adjust sweetness if needed; remember that frozen desserts taste less sweet when frozen, so it should taste slightly sweeter than you ultimately want.
Pour the mixture into popsicle molds, leaving about 1/4 inch space at the top for expansion. Here’s where I used to mess up—I’d fill them to the brim and then have overflow when they froze. Give them room to breathe.
Insert popsicle sticks and freeze for at least 4 hours, though overnight is even better. When you’re ready to unmold them, run the molds under warm water for just a few seconds—don’t overdo it or you’ll melt your beautiful popsicles.
When Things Go Sideways (And They Will)
Popsicles turned out icy instead of creamy? You probably used regular yogurt instead of Greek, or your peaches weren’t ripe enough and had too much water content. Greek yogurt’s thickness is crucial for that smooth texture. If they’re too tart, add more honey next time—peaches can vary wildly in sweetness.
Can’t get them out of the molds? Run under warmer water for a few more seconds, or let them sit at room temperature for a minute before trying again. If they break when you’re removing them, the mixture might have been too thin or the molds too full.
When I’m Feeling Creative
Around the Fourth of July, I’ll swirl in some berry puree for a patriotic red, white, and peach effect. My late summer version sometimes gets fresh basil mixed in, which sounds weird but tastes absolutely incredible with peaches. When I’m feeling fancy, I’ll layer different fruit purees for a gorgeous striped effect, but honestly, pure peach is perfection on its own.
Things People Ask Me
Can I use frozen peaches? Fresh really works best, but if you use frozen, thaw them completely and drain off any excess liquid before blending.
Do I need special popsicle molds? You can use ice cube trays, small paper cups, or even empty yogurt containers with wooden sticks. The key is having something to hold the stick in place while they freeze.
How long do these keep? They’re best within the first week, but they’ll keep for up to a month in the freezer. Just wrap them individually once they’re frozen solid to prevent freezer burn.
Why I Had to Share This
I couldn’t resist sharing this because these popsicles have completely replaced store-bought frozen treats at our house and prove that the best desserts come from the simplest, highest-quality ingredients. The best peach and cream popsicle moments are when you take that first lick on a hot day and taste pure summer sunshine mixed with creamy indulgence. This recipe delivers on that perfect balance every single time.
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Peach and Cream Popsicles
Description
Pure summer bliss on a stick—creamy Greek yogurt meets peak-season peaches for the most refreshing treat that actually tastes like real fruit
Prep Time: 15 minutes | Freeze Time: 4+ hours | Total Time: 4 hours 15 minutes | Servings: 6-8 popsicles (depending on mold size)
Ingredients
- 2 cups fresh peaches, peeled and diced (the ripest, most fragrant ones you can find)
- 1 cup plain Greek yogurt (full-fat for creamiest texture)
- 1/4 cup honey (adjust based on peach sweetness)
- 1 teaspoon vanilla extract
- 1/4 cup whole milk
Instructions
- Peel peaches by scoring an X on the bottom, dropping in boiling water for 30 seconds, then transferring to ice water. Skins will slip right off. Dice and remove pits.
- Combine peaches, Greek yogurt, honey, vanilla extract, and milk in a blender. Blend for about 60 seconds until completely smooth and creamy.
- Taste and adjust sweetness if needed—it should taste slightly sweeter than you want the final product since freezing mutes sweetness.
- Pour mixture into popsicle molds, leaving about 1/4 inch space at the top for expansion. Don’t overfill or you’ll have a mess when they freeze.
- Insert popsicle sticks and freeze for at least 4 hours, though overnight is even better for the firmest texture.
- To unmold, run under warm water for just a few seconds and gently pull out. Enjoy immediately while dreaming of summer orchards!
Notes:
- Use the ripest, most fragrant peaches you can find—they make all the difference
- Greek yogurt’s thickness is crucial for creamy texture, not icy
- Don’t overfill molds or they’ll overflow when frozen
Storage Tips:
- Best enjoyed within the first week for optimal texture and flavor
- Wrap individually once frozen solid to prevent freezer burn
- Keep for up to a month in the freezer, though they never last that long