Peaches and Cream Ice Pops
This post may contain affiliate links. Please read my disclosure policy.
Peaches and Cream Ice Pops are rich and creamy with fresh peach chunks, we can’t get enough of this flavor.
After getting a case of some of the most delicious peaches ever, last year, I have been anxiously awaiting the arrival of peach season. As soon as I spotted the 49 cent/lb sale, I knew it had arrived. We headed off to the store and carefully picked about 20 pounds of the beautiful and fragrant fruit. I was so excited I got them home and waited for them to become ripe enough to enjoy. Almost giddy with anticipation, I cut into the first peach and topped it with a dollop of whipped cream.
Heaven! Certainly destined for a popsicle, but I could only see peaches and cream…
So, I turned to Martha for some inspiration and here you have these incredibly delicious Peaches and Cream Ice Pops. They are rich and creamy with fresh peach chunks, we can’t get enough of this flavor and I am excited to get more!!!
Are you looking for the perfect sweet treat to celebrate the summertime flavors? This Peach Almond Soup is amazing!
Seasonal fruit in an ice pop is a family favorite, check out these ice pops!
Get Free Recipes Sent to Your Email
Do you ❤️ TSRI? Don’t miss another recipe!
Subscribe to The Slow Roasted Italian by email to receive new recipes in your inbox!!
With love, from our simple kitchen to yours.
Don’t miss a thing! Follow us on
Facebook | Twitter | Pinterest | Instagram
Other Easy Ice Pop Recipes
Peaches and Cream Ice Pops
- 4 large egg yolks
- 6 tablespoons granulated sugar
- 1 cup 2% milk
- 3/4 cup heavy cream
- 2 cups peaches, 4 to 6, peeled and diced
- 1 teaspoon pure vanilla extract
- Prepare an ice bath by filling a large bowl with ice and water and set aside. In a medium bowl whisk egg yolks and sugar until pale yellow and well mixed, about 2 minutes. Bring milk and heavy cream to a simmer in a medium saucepan over medium heat. Reduce heat to low. Add about 1/3 cup of the hot milk mixture to the egg-yolk mixture, whisking constantly, to warm it without cooking it. Then add egg-yolk mixture to the saucepan with the rest of the hot milk.
- Cook the mixture over medium heat, stirring constantly with a wooden spoon, until the mixture thickens to the consistency of heavy cream (covers the back of the spoon), 4 to 5 minutes. Strain custard into a medium bowl, and stir in the peaches. Set the bowl in the ice bath to chill. Once it’s cold, pour into ice-pop molds. Freeze 6-24 hours. Serve and enjoy!
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
Peaches, peaches, peaches. Love me some peaches! You know how to make me drool! These sound terrific. I must make another visit to the farmer's market to see if there are any peaches left! Have a great weekend.
First of all, that is a very cool popsicle mold! Second, I'm totally picturing Chad taking this shot while we were on the phone yesterday. 😉 Are you sure it was a million degrees outside? Those look icy cold!
Those look terrific and super delicious. I have had a hard time trying to find good peaches… but did get some yesterday as I was driving home, now wish I bought more… the farmer's market is over an hours drive away!
Your work (as a couple) is superb. That's all I have to say. Wow. (okay "wow" was all I had to say) [Seriously, just shut up] 😡 😉
What do you mean by 1 cup 2% milk?
These were so good! Wish I could have found the mold you used but they taste incredible!