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These peach popsicles are inspired by the instant peach ice cream I shared years ago. When you combine peaches with coconut milk and sweeten them with a touch of maple syrup, they have the perfect peach flavor without using any artificial food dyes or preservatives that you might find in the store-bought version.
It literally takes less than 10 minutes to blend this together! The hardest part is waiting for them to freeze overnight.
I think it’s easiest to make this recipe with a bag of frozen peaches, so the peeling, pitting, and slicing is already done for you. I usually let the bag thaw in the fridge overnight, or I’ll leave it on my counter for an hour before blending.
Peach Ice Pop Ingredients
- Peaches. You can use fresh or frozen peaches for this recipe. If you have a bunch of ripe peaches on hand, this is a great way to make sure they don’t go to waste! Or you can use a one-pound bag of slightly thawed frozen peaches to cut down on prep work.
- Coconut Milk. Use full-fat coconut milk for the creamiest results. It’s similar in texture to heavy cream, so these popsicles will have more of an ice-cream-like texture. If you prefer a low-fat alternative, any other milk can be used, but the popsicles won’t be as creamy.
- Maple Syrup. While peaches taste sweet on their own, their flavor will dull significantly when frozen. That’s why I like to add a little natural sweetener, so these truly taste like popsicles to my kids. (They are older now and definitely judge these against the store-bought variety.)
- Vanilla Extract. I add this to boost the flavor, but it’s optional if you don’t have it nearby.
How to Make Peach Popsicles
Step 1:
Prepare 1 pound of peaches by peeling, slicing, and removing the pits. You can cut down on preparation time by starting with a 16-ounce bag of frozen peaches; simply let them thaw overnight in the fridge to soften. (Or let them thaw on the counter for 1-2 hours before blending.)
Add the peach slices to a blender along with 1 cup of coconut milk, 3 tablespoons of maple syrup, and 1 teaspoon of vanilla extract. Secure the lid and blend until smooth.
Step 2:
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Pour the mixture into an ice pop mold. This batch exactly fills 10 popsicles, but it may vary if you use a different popsicle mold.
Secure the popsicle sticks in the center of each mold, then transfer the molds to a flat shelf in your freezer. These ice pops will need to freeze for at least 6 hours, but I think it’s easiest to just let them freeze overnight.
How to Remove Popsicles from the Mold
When you’re ready to serve these popsicles, I think it’s easiest to run the popsicle mold under running hot water from your sink. Let the warm water hit all areas where the popsicle is, without actually getting the top of the popsicle wet. This should take about 30 seconds.
Then gently pull on the popsicle stick until the popsicle loosens. As soon as it’s out of the mold, it’s ready to eat!
Storage Tip: I like to remove all of the popsicles at once, so I don’t have to run the mold under water each time. Then transfer them to an airtight container in the fridge to preserve their flavor.
Creamy Peach Popsicles (with Coconut Milk)
Ingredients
- 1 pound peaches (fresh or thawed from frozen)
- 1 cup full-fat coconut milk
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
Instructions
- In a high-speed blender, combine the peaches, coconut milk, maple syrup, and vanilla extract. Secure the lid and blend until smooth. The mixture should have no visible lumps and taste a little sweeter than you want. (Because frozen food will dull the flavor later.)
- Pour the blended peach mixture into your popsicle mold. This amount makes exactly 10 popsicles in my ice pop mold, but the size may vary if you use a different one. Place the popsicle sticks in the center and transfer the mold to a flat shelf in your freezer. Let them freeze overnight.
- The next day, remove the popsicle mold from the freezer and run the mold under hot running water for about 30 seconds. This should loosen the popsicles so they are easy to remove from the mold. I like to remove them all at once, so I don't have to deal with the mold again. You can place these on a parchment-lined pan in the freezer to make sure they're frozen solid, then transfer them to an airtight container or bag to keep them frozen for up to 3 months.
Notes
Nutrition
More Frozen Dessert to Try
If you try this recipe, please leave a comment and star rating below to let me know how you like it.
