Creamy Peach Popsicles {Dairy Free Option} Recipe

I’m sharing my Peach Creamsicle trick for pops that come together in under 10 minutes and include an easy dairy-free swap.

I can’t get over how stupidly simple these creamy peach popsicles are. Using ripe peaches and a scoop of full-fat coconut yogurt for a dairy free option, they turn into something that tastes like summer in frozen form.

Not too sweet, not too fussy, just bright peach flavor with that silky cream finish that makes you think of a Peach Creamsicle from childhood, only better. They look like a Peach Popsicle but feel more grown up, plus they freeze fast so you can actually eat one tonight.

Try one, you’ll be hooked and a little surprised how good it is.

Ingredients

• Peaches: juicy, fiber rich, vitamin C, natural sweetness, adds soft, summery flavor and texture.
• Sugar or honey: gives sweetness, quick energy, honey adds floral notes, less refined than sugar.
• Lemon juice: brightens flavor, adds tang, boosts vitamin C, balances all that sweet.
• Vanilla extract: warm aroma, enhances sweetness perception, tiny bit goes a long way.
• Whole milk yogurt: creamy texture, protein rich, tangy notes, helps thicken popsicles naturally.
• Coconut milk: dairy free fat for creaminess, adds tropical flavor and richness.
• Pinch of salt: tiny but important, heightens sweetness and rounds out flavors.

Ingredient Quantities

• 3 to 4 ripe peaches, peeled, pitted and sliced (about 3 cups packed, roughly 4 medium peaches)
• 1/4 cup granulated sugar or 3 tablespoons honey or maple syrup
• 1 tablespoon fresh lemon juice
• 1 teaspoon pure vanilla extract
• 1 cup plain whole-milk yogurt or 1 cup full-fat coconut yogurt for dairy free
• 1/2 cup whole milk or 1/2 cup full-fat coconut milk for dairy free, optional for a thinner texture
• Pinch of kosher salt
• 8 popsicle sticks

How to Make this

1. Peel, pit and slice 3 to 4 ripe peaches until you have about 3 cups packed; reserve about 1 cup of the slices diced small for texture, the rest goes into the blender.

2. Add the blender peaches plus 1/4 cup granulated sugar or 3 tablespoons honey or maple syrup, 1 tablespoon fresh lemon juice, 1 teaspoon vanilla extract and a pinch of kosher salt; blend until smooth and taste, add a little more sweetener if your peaches arent super sweet.

3. In a medium bowl whisk together 1 cup plain whole milk yogurt or 1 cup full fat coconut yogurt and, if you want a thinner popsicle, stir in up to 1/2 cup whole milk or up to 1/2 cup full fat coconut milk; this keeps them extra creamy and scoopable.

4. Stir half of the peach puree into the yogurt mixture to make a peach yogurt base, and if you like chunks fold in the reserved diced peaches into either the puree or the yogurt mix so you get little bites inside.

5. Spoon about a tablespoon of the plain peach puree into each popsicle mold, then add a few tablespoons of the peach yogurt mixture, alternating until molds are almost full to within about 1 quarter inch of the rim for expansion; for a pretty swirl dont overmix, just layer and gently jiggle.

6. If your molds have stick holders insert the sticks now, if not freeze for about 45 minutes to 1 hour until edges begin to set then push the popsicle sticks in so they stand up straight.

7. Freeze the popsicles until solid, about 4 to 6 hours or overnight for best texture.

8. To unmold, run the outside of the molds briefly under warm water for 10 to 20 seconds, wiggle and pull the popsicles out; let sit a minute if theyre stubborn and enjoy right away.

Equipment Needed

1. Blender (or high speed food processor)
2. Chef’s knife
3. Cutting board
4. Measuring cups and spoons
5. Medium mixing bowl
6. Whisk or fork
7. Rubber spatula or large spoon
8. Popsicle molds and 8 popsicle sticks

How to make them (quick, casual version)
1. Peel, pit and slice 3 to 4 ripe peaches until you get about 3 cups packed. Set aside about 1 cup of the slices and dice them small for texture, the rest goes in the blender.
2. In the blender add the peaches you saved for blending, 1/4 cup granulated sugar or 3 tablespoons honey or maple syrup, 1 tablespoon fresh lemon juice, 1 teaspoon vanilla and a pinch of kosher salt. Blend till smooth. Taste it, if your peaches arent super sweet add a little more sweetener.
3. In a medium bowl whisk 1 cup plain whole milk yogurt or 1 cup full fat coconut yogurt. If you want thinner popsicles stir in up to 1/2 cup whole milk or 1/2 cup full fat coconut milk. This keeps them creamy and scoopable.
4. Stir half the peach puree into the yogurt to make a peach yogurt mix. If you like chunks fold the reserved diced peaches into either the puree or the yogurt so you get little bites.
5. Spoon about a tablespoon of plain peach puree into each mold, then add a few tablespoons of the peach yogurt, alternate layers until molds are almost full leaving about 1/4 inch from the rim for expansion. For a pretty swirl dont overmix, just layer and gently jiggle the molds.
6. If your molds have stick holders insert the sticks now. If not freeze 45 minutes to 1 hour until edges begin to set then push the sticks in so they stand straight.
7. Freeze until solid, about 4 to 6 hours or overnight for best texture.
8. To unmold run the outside of the molds briefly under warm water for 10 to 20 seconds, wiggle and pull the popsicles out. If they stick let them sit a minute and try again.

Tips and tricks
– If peaches arent super ripe you can boost flavor with an extra teaspoon lemon and a tiny pinch of salt, it brings out the sweetness.
– For dairy free use coconut yogurt plus coconut milk.
– If you want super smooth popsicles strain the blended peach through a fine mesh sieve before mixing with yogurt.
– For faster assembly freeze on a baking sheet first then transfer to a zip top bag once solid for easy storage.

FAQ

Creamy Peach Popsicles {Dairy Free Option} Recipe Substitutions and Variations

• Peaches: swap in 3 cups diced mango, 3 cups pitted cherries, or about 2 cups strawberries for a different but still creamy fruit base, they blend up fine.
• Sugar or honey: use 3 tablespoons agave nectar or maple syrup, or about 1/4 teaspoon powdered stevia (or liquid stevia drops to taste) for less sugar.
• Plain whole-milk yogurt: replace with 1 cup Greek yogurt for a tangier, thicker popsicle, or use 1 cup silken tofu blended for a dairy free, protein-rich option.
• Whole milk or coconut milk: swap with 1/2 cup almond milk or oat milk for a lighter texture, or try 1/2 cup orange juice for a brighter, fruitier pop.

Pro Tips

– Let the peaches sit with a little sweetener and lemon for 10 to 15 minutes before blending. It pulls out extra juice and amps the peach flavor, so you won’t need to dump in a bunch more sugar later. A tiny pinch of salt helps the sweetness pop too.

– Want creamier pops without them getting icy? Use full fat yogurt and cut back on the milk, or try a tablespoon or two of honey or light corn syrup to keep the texture smooth. If you’re doing dairy free, full fat coconut yogurt makes the biggest difference, its richer and holds up in the freezer.

– For pretty swirls and real peach bites, layer don’t stir, and fold the diced peaches in last so they stay chunky. Freeze for about 45 to 60 minutes before you push in the sticks so the layers don’t all sink to the bottom.

– To get them out clean, run the mold under warm water for 10 to 20 seconds, then wiggle and pull. Store extras in an airtight container or wrapped tight so they don’t pick up freezer smells, and let pops sit a minute after unmolding so they soften just enough to bite into.