These creamy peach popsicles are a decadent seasonal treat made with just 5 ingredients including ripe summer peaches and coconut milk.
Since we moved recently, I’ve been hitting up the local farmer’s market every weekend.
It sounds so cliché but in reality, when you’re in the middle of rural central NY state, it’s honestly the best place to procure produce and meats because the grocery stores leave a LOT to be desired.
Not to mention, grocery stores are few and far between (everything’s like 40 mins away here) whereas farmer’s markets and farm stands are abundant. I’m sure winter will be another story but for now, I’m embracing this!
I have a couple of favorite vendors at the best/biggest market but currently edging out the others is this Amish family farm that’s been bringing quarts of “seconds” peaches every weekend.
“Seconds” are really just a nice term for bruised up produce. It’s not to say they’re bad, they’re just…ugly.
When it comes to my favorite summer-time fruit of all though, I’ll happily pay half the price for some less than desirable looking peaches.
Plus, if you know how to freeze peaches, you can pretty much store them for all year use!
A few bruises and such aren’t going to stop me from making all the peach desserts like this peach blueberry buckle, a “throw-together” peach crisp and this paleo maple peach bread that brings me joy every year this season comes around.
When I was packing up the kitchen for our move a few weeks back I stumbled upon my popsicle mold.
It was hidden in the depths of the upper cabinet above the fridge (yeah, back there) and probably hadn’t been used in a solid 5 years.
Since we downsized almost 1,000 square feet with this move I decided that anything that made the cut had to be used and so I vowed right then and there as I boxed it up to put this ice pop mold to good use this year.
And so, here we are with these deliciously decadent creamy peach popsicles.
They’re made with coconut milk because I just love the silkiness of coconut milk paired with the sweet peaches. It brings a decadence that Greek yogurt or milk doesn’t always have and as a bonus, they’re then dairy-free too!
INGREDIENTS TO MAKE PEACH POPSICLES
The best part of this peach ice pop recipe is that you just need 5 ingredients total!
- ripe fresh peaches
- coconut milk
- raw honey
- vanilla extract
- sea salt
HOW TO MAKE CREAMY PEACH ICE POPS
Halve the peaches and place all but one half into a blender along with the other ingredients.
Blend until the mixture is smooth and creamy.
Pour into the popsicle mold and fill almost to the top.
Thinly slice the remaining peach half and slide a slice along the side of each mold for some added texture and a pretty visual. This is optional but fun if you choose to do it.
Place the lid on the popsicle mold, insert a popsicle stick and freeze until thoroughly frozen, at least 4 hours.
To remove the pops, briefly run under some warm water to help release them from the molds.
WHAT KIND OF PEACHES SHOULD I USE?
Any kind you like! I use “regular” yellow peaches here but white peaches will taste just as good and even donut peaches if you have those instead.
You can swap out yellow or white nectarines for peaches if you prefer them. It’s hard for me to choose a favorite between the two summer fruits so I make this recipe with either interchangeably.
WHAT TYPE OF COCONUT MILK IS BEST FOR THESE ICE POPS?
Make sure to use canned coconut milk for these popsicles not the kind in the carton.
It’s up to you whether you want to use full-fat or lite coconut milk. The full-fat variety will obviously result in a creamier and more decadent pop but the lite version is good too!
CAN I SUBSTITUTE THE HONEY?
Yes, if you’d like to make these peach pops vegan, simply swap out maple syrup for the honey.
If your peaches are seriously ripe and sweet, the added sweetener may not even be necessary.
HOW DO YOU MAKE POPSICLES CREAMY NOT ICY?
This can be tricky with a fruit pop! But that’s exactly why this recipe uses coconut milk and I recommend the full-fat variety for the creamiest result.
Fat is what helps temper the iciness that can result from the blended fruit (and that’s any fruit not just peaches since most fruit is water). Coconut milk is high in fat and therefore a great option for making a creamy peach popsicle.
If you love creamy ice pops, make sure to check out these Coconut Coffee Cream Pops too!
CAN I USE OVER-RIPE PEACHES?
Yes! As I mentioned, I used “seconds” from the farmer’s market and besides being bruised, the peaches were very ripe and ready for use!
ps- this guide to peaches has a lot of helpful info about buying, storing and cooking with this fruit.
Popsicles are a great way to use up over-ripe fruit including peaches. Think of them as the frozen version of a banana bread.
And, if you haven’t tried my double chocolate banana bread yet, get on that!
All in all, popsicles are one of the simplest summer treats you can make. A $20 or so popsicle mold will go a long way and the flavor combinations are endless.
Use this peach pop recipe and swap in any fruit you like whether it be another stone-fruit like nectarines, apricots and cherries or, even berries like raspberries, strawberries or blackberries.
MORE PEACH RECIPES TO TRY:
Creamy Peach Popsicles
- 3/4 pound ripe peaches
- 15 ounce can coconut milk *see note
- 2 tablespoons raw honey
- 1 teaspoon vanilla extract
- pinch sea salt
- Halve peaches and remove the pit. Add all but one half to a blender.
- Place the remaining ingredients in the blender with the peaches and blend until smooth and creamy.
- Pour the mixture into the popsicle molds.
- Slice the remaining peach half into thin slices and place one slice into each mold along the side. *This is optional but a fun visual when serving as well as some added texture. Feel free to skip this step if desired.
- Cover and insert popsicle sticks then freeze for at least 4 hours until the ice pops are thoroughly frozen.
- Remove from molds by briefly running under some warm water and enjoy!
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Gina Matsoukas is the writer, founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients as much as possible. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.