It’s so hot outside, I want everything I eat to be frozen.
Which is why my favorite ice pop mold has been getting a lot of use lately!
These “Peaches & Cream” ice pops make a refreshing treat on a hot, summer day. Made with just a handful of ingredients, they’re also incredibly easy to prepare! Peaches are loaded with beta carotene and vitamin C, which may improve your eye health by boosting circulation, as well as help prevent wrinkles and dark under-eye circles. Coconut milk is naturally loaded with magnesium, which promotes relaxation, and healthy fats, which may help boost metabolism and keep you satiated longer.
Combined, they make a sweet and creamy dessert!
Peaches & Cream Ice Pops (Dairy-free)
makes about 10 ice pops
2 1/2 cups peach slices (fresh or thawed from frozen)
1 cup full-fat coconut milk*
2 tablespoons pure maple syrup
1 teaspoon vanilla extract
*Note: You can make your own coconut milk from a young Thai coconut by blending the meat and coconut water together until a creamy milk is created (this milk should be thick, and not strained). Alternatively, you can use a BPA-free canned coconut milk, such as Native Forest Organic.
Combine all of the ingredients in a blender, and blend until very smooth. Adjust sweetness to taste, if necessary, keeping in mind that the final frozen result will taste less-sweet than the room temperature mixture.
Pour the mixture into an ice pop mold (I used this one), insert wooden sticks, and allow to freeze for 6 hours, or until frozen solid.
To remove the frozen ice pops, I like to fill my kitchen sink with hot water and submerge the molds for about 20 seconds to loosen. They should pop right out!
Store in a sealed container in the freezer until ready to serve.
Peaches & Cream Ice Pops (Dairy-free)
- 2 1/2 cups peach slices (fresh or thawed from frozen)
- 1 cup full-fat coconut milk*
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- Combine all of the ingredients in a blender, and blend until very smooth. Adjust sweetness to taste, if necessary, keeping in mind that the final frozen result will taste less-sweet than the batter.
- Pour the mixture into an ice pop mold (I used this one), insert wooden sticks, and allow to freeze for 6 hours, or until frozen solid.
- To remove the frozen ice pops, I like to fill my kitchen sink with hot water and submerge the molds for about 20 seconds to loosen. They should pop right out!
- Store in a sealed container in the freezer until ready to serve.
Calories per ice pop: 71, Fat: 4g, Carbohydrates: 7g
Reader Feedback: Anything you crave when the weather is hot?
Questions and Reviews
Megan, did you receive my registration information and payment through paypal late last night for your new Health Coaching session beginning today?
Yes, I received it Paula! I sent out your PDF email last night to this email address– perhaps it went to your spam folder? Let me know if you can’t find it, so I can send you another copy.
These sound wonderful and so refreshing!
Yum! These will definitely be finding their way to my freezer soon! I’ll use home made coconut milk and dates to sweeten.
I actually made a version of this with blueberries and your sweetened condensed milk (needed to use it up). They were delicious!
I just made my favorite batch of these so far – 1 cup blueberries, 1 banana, 1 tsp vanilla, and spinach. These blueberries were frozen, so my 4 and 2 year olds enjoyed the leftovers as soft serve icecream.
Thank you for this delicious recipe!
Any suggestions on how to freeze these without getting big ice crystals? Mine seem to turn out crunchy! Thanks 🙂
Are you using full-fat canned coconut milk, and not the type of coconut milk that is sold in the refrigerated dairy case? The fat in the coconut milk is what creates an ice-cream like texture, rather than a crunchy, icy texture.
hi there, I have purchased coconut milk in the dairy section, what is the difference in recipes when calling for coconut milk – I believe as in this recipe you mean the canned or homemade coconut milk, not the non dairy but in the dairy case milk, correct? This confuses me with many recipes – thanks for your help!
I should have re read that comment before sending, my question sounded so confusing as well!! What I’m asking is the difference between coconut milk in cans, such as Asia, or in the dairy case coconut milk such as Organic Praire – thanks so much for any input!!
In all of my recipes calling for coconut milk, I am referring to the canned full-fat version or the homemade kind where you blend fresh coconut meat and water together, without straining them.
The type of coconut milk sold in the dairy case is strained of coconut solids, and is therefore much more watery, which will provide coconut flavor, but not the texture that is required in most recipes. If you use that type of coconut milk in these ice pops, they will freeze more like water, rather than like ice cream.
Those sounds delicious! I don’t have a mold, so I need to get one! 🙂
Hey Megan, what molds do you use?
I use this one: http://amzn.to/19jG7su
How do u store them once u take me out of the mold?
I place them in a glass tupperware, with parchment paper between them to prevent sticking.
WHEN YOU SAY COCONUT MEAT, ARE YOU REFERRING TO BUYING COCONUT AND DIGGING OUT THE CONTENTS?
Yes, exactly! Not the mature brown coconuts, but the ones that are shaved with a white outer shell. They are delicious!
Megan, how can I be notified when new comments are posted after I post one? I always have to come back to see if someone else has responded to me. Is there a way to be emailed when new posts are made?
If someone responds to your comment using the “reply” button, you should automatically receive an email notification letting you know. However, if they just leave a comment on the post, without using the reply function, there isn’t a good way of letting you know yet…
Hmmm…I didn’t get a notification when you replied to my comment. I wonder why it’s not working. 🙁
I am glad I stumbled upon your website! I am adapting a few of your recipes as I am doing a Candida diet and getting rid of sugar, yeast, vinegars, dairy, gluten and wheat. I enjoy cooking and adapting recipes but this has been a struggle because I enjoy dairy products and yogurt. This recipes will be great and my adaption will be heavy cream and small bit of stevia.
If you have more recipes for Candida I would love to see those specifically. Fun stuff!
Just wanted to point out that through my research, I’ve found that coconut is anti-fungal, therefore would be better for you to use in a candida-eliminating diet.
I want to try these! They look amazing.
I used to waitress at an Indian restaurant, and they had amazing mango lassis, but they were not the healthiest. I watched the chefs make them a couple of times and they use cream, sugar, and canned mangoes. No wonder they were so good! Anyways, I’ve been craving one lately, so I experimented a little and came up with an awesome recipe with guilt-free ingredients: 1 Fresh Mango, ice, almond milk (how much or how little depends on how you want the consistency), 2 tablespoons of plain yogurt (I used Greek but I’m sure goat yogurt would work fine), and a dropper full of stevia (I like mine very sweet and stevia actually tasted better than the honey version I tried!). I think I might add a banana or some strawberries next time I make one. To me this is a perfect healthy, tasty, and cold treat!
That sounds fantastic, thanks
These are amazing…fresh peaches + coconut milk = incredible. I used liquid stevia in place of honey and it worked like a charm. I put leftover liquid into little bowls and ate it like ice cream. Yum!
Inspired by these I made popsicles last night with a mature coconut- water and meat blended in my vita mix, frozen cherries, fresh ginger and a little agave. My first coconut experience- so difficult to crack open and scrape but I am sure a young one would have been easier, but they came out delicious and creamy.
Yay for another DF “creamsicle”! Can’t wait to try it. 🙂
You use quite a bit of coconut in your cooking. For those of us who are allergic, is there an alternative to use?
Butter is a great substitute for coconut oil, and you can use any type of milk you like for most recipes. In this case, heavy cream would be the closest substitute for the creamy texture in the ice pops.
Has anyone tried these with strawberries instead of peaches (ie strawberries and cream..)? Wondering whether to try with the same proportions…?
Made these with pineapples and cherries… yummy
Easy and delicious! I just got new silicone popsicle molds, which aer great and that was the first recipe I tried.
Did this with sweet cherries instead of peaches…thanks for a great summer treat idea!
I make my own coconut milk by soaking dry shredded coconut, then blending it in my vitamix, and then strain the pulp out (and make flour with it). There must be a nice fat content to it cause I get the super thick cream layer once it’s refrigerated. You think this stuff would work? Not sure if it’s the same fat content as canned.
I feel like my homemade coconut milk doesn’t have the same amount of fat as the canned stuff, so I’m not sure if that would work well or not. Please let us know if you give it a shot!
It took me a while to find someone close to me that carried a BPA free popsicle maker (I have problems getting anything shipped to this address, so I can’t order online). Just so happens it’s the same one you use and you’re right, it’s awesome 🙂 I made this recipe using my homemade coconut milk and strawberries (not a peach fan) and they were SO GOOD 🙂 Thanks so much for the recipe.
Okay, the strawberry ones were good…a bit “icy”…but good. But they pale in comparison to mango. So creamy, so decadent. I think this is one the best things I’ve ever eaten <3 So I definitely recommend mango for anyone who's not a peach fan.
Would this work well if I did not want to make popsicles but just froze the mixture in a bowl to make it more of an ice cream than a pop?
It will be pretty firm when you freeze it, but you could allow the ice cream to thaw for 10-15 minutes before serving so it’s more scoop-able.
Oh my goodness! These are FANTASTIC! So creamy, non-dairy, and delicious. I was pleased with the frozen results not becoming icy but maintaining the creaminess!
I’m going to make these for my 19 month old daughter! Love that they have great fats from the coconut milk and they are fantastic for teething!
I made these and left them out for dessert when I had company – everyone loved them! They were however, a little bit too icy. I was wondering – would it make sense to substitute 1 cup of coconut milk for 1 cup of “So Delicuous Coconut Milk Yogurt” – perhaps the pops would come out a little bit creamier.
These were pretty good. I saw another comment mentioning that these are a little bit too icy. I had a similar thought. I also wonder if coconut milk yogurt would make them creamier. They are a nice treat as-is though.