Creamy Peach Popsicles

Course: Desserts, Easy desserts, Frozen Desserts, Fruit Desserts

Cuisine: European, North American

Diet: Gluten Free

Prep Time: 30

Cook Time: 10

Freezing time (overnight): 8

Total Time: 8 40

Servings: popsicles (3 fl oz)

Calories: 174kcal

Author: Dini Kodippili

Rich and creamy peach popsicles that are almost like peach ice cream but in popsicle form! You can make these with fresh or frozen peaches, and make them dairy free or vegan too. A kid-friendly, summer-favorite, frozen treat!

EASY - So easy to make! I make the base extra creamy with cornstarch, but the peaches are simply blended as is. However, you have the option of concentrating the peach flavor with a couple of extra steps to enhance your peaches and cream popsicle flavor even more!

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Ingredients

Peach mixture

450 g ripe peaches flesh only (about 4 - 5 peaches)
50 g white sugar ¼ cup
1 tbsp lemon juice or lime juice

Cream mixture

180 mL milk ¾ cup
180 mL heavy cream ¾ cup
50 g white sugar ¼ cup
20 g cornstarch 2 tbsp
1 tsp vanilla

Instructions

Peach mixture

Peel the peaches with a peeler, or blanch them in boiling water to peel off the skin (see recipe notes below for more tips).
450 g ripe peaches
Remove the pit / stone by cutting the peaches in half first, and then remove the pit.
Slice the peach flesh and set aside.
Place the peaches in a blender jug, along with the sugar and lemon juice.
50 g white sugar, 1 tbsp lemon juice
Blend until you have a smooth texture. Set it aside (at room temperature or in the fridge) until needed.

Cream mixture

In a pot, whisk together the sugar and cornstarch. Add the milk and cream, and whisk until there are no cornstarch clumps in the liquid.
180 mL milk, 50 g white sugar, 20 g cornstarch, 180 mL heavy cream
Cook over medium heat (adjust the heat to a manageable level on your stove), while frequently whisking. As the milk heats up, the sugar should dissolve.
Whisk the mixture constantly as the milk starts to thicken to prevent the mixture from catching at the bottom of the pot and burning, and also from forming cornstarch clumps.
When the mixture comes to a boil / gentle simmer, lower the heat slightly and allow the mixture to simmer for about 1 minute while whisking.
Remove the mixture from the heat, and whisk in the vanilla.
1 tsp vanilla

Creamy peach popsicles

Transfer the thickened cream mixture into the blender jug with the blended peach puree.
Blend until the mixture mixes well and is smooth.
Pour this homogenous mixture into prepared popsicle molds and place the lids with the popsicle sticks.
Freeze overnight for the popsicles to harden. I prefer to let them freeze for about 8 hours at least.
Unmold the popsicles once frozen, and enjoy or serve immediately.

Notes

Blanching the peaches

Bring a large pot of water to a boil. When the water is boiling, gently lower the peaches into the water. Let them sit in the boiling water for about 30 - 45 seconds.

Then remove from the hot water and place them in an ice bath (or a bowl with running cold tap water) for about 1 - 2 minutes. Then the peaches will be easier to peel.

To concentrate the peach flavor

Instead of 450 g peaches (4 - 5 peaches), use 675 g peaches (about 6 peaches).

After slicing the peaches, place the peaches and the sugar (no change in weight for sugar) in a pot and cook over medium heat until the mixture softens and becomes thick. You should end up with just under 2 cups of peach puree.

This cooked down peach mixture will give you even more peach flavor in your popsicles.

Nutrition