Fresh Peach Ice Pops and Creamsicles

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ice pop and creamsicle
I love all summer fruits, but peaches are close to the top of my list of favorites. There’s nothing tastier than eating a plump fresh peach, juices bursting. But after eating my fill of peaches, I crave more. I still want all that sweet and fragrant peachiness, but in another format. This is where peach pies and tarts come in, not to mention grilled peaches and peach jam. My new favorite peach recipes, however, may be the simplest of them all: peach ice pops and creamsicles.

If you have a blender and some ice pop molds, making homemade peach ice pops and creamsicles is a breeze. And if you don’t have ice pop molds, you can use short plastic cups and popsicle sticks. The only hard thing about making these frozen treats is waiting for them to freeze before you can eat them.

Preparing homemade fruit pops is also fun. My kids enjoy making them with me and, better yet, they love to eat them. So, instead of grabbing some high-fructose Big Sticks or Rocket Pops (although I must admit I do love both of those), my children are licking pops made of real peaches, with all of their vitamins and nutrients, and having a ball doing it. Best of all, they’re not just fun and good for kids, they taste delicious.

As with anything homemade, you get to decide how the final product turns out. If you want popsicles with fruit chunks, just puree the fruit until you have a smoothly flowing texture that retains some small chunks of peach to bite into later. If you like smooth ice pops, puree the mixture until you get a velvety consistency. And, if you’re in a tart and fruity mood (and who doesn’t feel like that sometimes), you can make non-dairy ice pops, but if you’re feeling a bit decadent and want a treat with more of an ice-cream flavor, the creamsicles really hit the spot.

As much as I love peaches, however, I don’t limit myself to using just this one fruit for homemade pops. Stone fruits — such as nectarines, apricots and plums — work well with the recipes below, but you could also try using raspberries, strawberries, blueberries, blackberries, or whatever you’d like. Just use a little less juice or heavy cream when using berries as they have a more water consistency.

So if you’re looking for something to do with your summer fruit, I highly recommend making homemade fruit pops and creamsicles. They’re easy and fun to make, and are a great way to indulge in a delicious, and low calorie, summer dessert.

Note: To remove the popsicle from the mold, just dip the mold into a cup of warm water for about ten seconds. The mold should then release the pop.

pouring mix into molds

Fresh Peach Ice Pops

Makes: 6 ice pops

Ingredients:
2 large peaches peeled
1/2 cup simple syrup
1 Tbsp lemon juice
1/2 cup peach nectar, mango juice or orange juice

Preparation:
1. Cut peach meat off the pit and place in a blender along with all the other ingredients.
2. Blend to desired consistency
3. Pour mixture into popsicle molds.
4. Freeze until frozen through.

creamsicle with peaches

Peach Creamsicles

Makes: 6 ice pops

Ingredients:
2 large peaches peeled
1/2 cup simple syrup
1/2 cup heavy cream, half and half, or whole milk
1 Tbsp lemon juice

Preparation:
1. Cut peach meat off the pit and place in a blender along with all the other ingredients.
2. Blend to desired consistency
3. Pour mixture into popsicle molds.
4. Freeze until frozen through.

Note: Although I like to peel my peaches before making ice pops and creamsicles, this step is optional. If you don’t mind the peel, feel free to leave it in.

Simple Syrup

Makes: 3/4 to 1 cup syrup

Ingredients:
1/2 cup white sugar
1/2 cup water

Preparation:
1. Place sugar and water in a medium sauce pan
2. Bring mixture to a slow boil and stir until sugar dissolves.
3. Cool.

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Category: dessert and chocolate, kids and family, recipes

About the Author ()

I am a writer, editor, mother of twins, and enthusiastic home cook. I was raised by an Italian-American mother who, in the 1970s, grew her own basil (because she couldn’t find any in the local grocery stores), zucchini (for those delicious flowers), and tomatoes (because the ones in the store tasted like “a potato”). My mom taught us to love all kinds of food and revere high-quality ingredients. I am now trying to follow in my mother’s footsteps and am on a mission to help my daughters become adventurous eaters who have a healthy respect for seasonal food raised locally. My daughters and I grow vegetables and go to the farmers’ market. We also love to shop at Piedmont Grocery and Trader Joe’s. When I’m not hanging out with my daughters or cooking, I like to contribute to cookbooks (including Williams-Sonoma’s Food Made Fast and Foods of the World series), work as an editor, and write about food for Bay Area Bites and Denise's Kitchen. My food inspirations are M.F.K Fisher, Julia Child, and Alice Waters — three fabulous women who encompass everything I love about food.