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Brown and white popsicles on a wooden cutting board with peach slices scattered around them.
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Peach and Cream Popsicles

These peach and cream popsicles are the best way to enjoy the natural sweetness of ripe peaches in a frozen dessert.
Course Dessert
Cuisine American
Keyword peach popsicles, peaches and cream popsicles
Prep Time 10 minutes
Cook Time 25 minutes
Freeze time 8 hours
Total Time 35 minutes
Servings 10 popsicles
Calories 51kcal
Author Nandi Barta

Equipment

  • our Vitamix A2300
  • Popsicle mold

Ingredients

  • 1 lb fresh peaches peeled and sliced
  • 1 Tbsp lemon juice freshly squeezed, optional
  • 2 cup dairy-free milk I used almond milk
  • 5 Tbsp granulated sugar
  • 3 Tbsp cornstarch

Instructions

  • Make a slurry by mixing cornstarch with 3 Tbsp almond milk. Set aside.
  • Heat the remaining almond milk and sugar in a saucepan over medium heat, stirring regularly.
  • Add the slurry to the hot milk, stirring constantly until thickened. Test by dragging a spatula through; it should take about a second to fill back in.
  • Remove from heat, cover with plastic wrap touching the surface, and let cool.
  • Blend peaches and lemon juice into a smooth puree. If too thick, add 1-2 Tbsp water.
  • Pour 2 Tbsp peach puree into each popsicle mold, followed by 2 Tbsp milk pudding. Alternate layers until molds are full, leaving some space for expansion.
  • Tap molds on the table to remove air bubbles. Optionally, create swirls with a butter knife.
  • Insert sticks, leaving about 1.5 inches exposed.
  • Freeze popsicles for at least 8 hours.
  • To unmold, dip tips of the mold in hot water for 10 seconds, then pull out using the sticks.