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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!
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Peaches & Cream Ice Pops (Dairy-free)
makes about 10 ice pops
Ingredients:
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.
Directions:
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.
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
Calories per ice pop: 71, Fat: 4g, Carbohydrates: 7g
Enjoy!
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Reader Feedback: Anything you crave when the weather is hot?
Easy and delicious! I just got new silicone popsicle molds, which aer great and that was the first recipe I tried.
Made these with pineapples and cherries… yummy
Has anyone tried these with strawberries instead of peaches (ie strawberries and cream..)? Wondering whether to try with the same proportions…?
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.
Yay for another DF “creamsicle”! Can’t wait to try it. 🙂
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.
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!
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
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!
Hi Amy,
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.
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. 🙁