Peaches-and-Cream Ice Pops
When the weather is above 70 degrees, you can pretty much guarantee we’re craving (or eating) an ice pop. And while you could wait around for the ice cream truck, making your own is so much more fun. Our newest obsession? Erin McDowell’s peaches-and-cream ice pops, with roasted peaches and Greek yogurt.
Layered ice pops look gorgeous, but most of the time, they’re a pain to make because they require multiple freezing times. Not these beauties. “You don’t have to wait for the layers to set before you pour the next one,” McDowell tells us. “Just swirl the peaches and Greek yogurt together to marble them, then pop them into the freezer.”
Be still our lazy, pop-loving hearts.
1 pound (453g) peaches, peeled and cut into wedges
⅓ cup (66g) light brown sugar
½ teaspoon ground cinnamon
Pinch of fine sea salt
1½ cups (340g) plain Greek yogurt
½ cup (112g) crème fraîche
2 teaspoons pure vanilla extract
¼ teaspoon pure almond extract
1. Preheat the oven to 375°F. Arrange the peaches in an even layer on a baking sheet. Add the brown sugar, cinnamon and salt; toss to combine.
2. Roast the peaches until tender, 20 to 25 minutes. Cool for 15 minutes.
3. In a large bowl, whisk the yogurt, crème fraîche, vanilla and almond extract to combine. Transfer about three quarters of the mixture to a container with a pour spout.
4. Add the cooled peaches to the remaining yogurt mixture in the bowl. Use a potato masher to mash the two together (it’s OK if there are chunks of peaches left).
5. Pour 2 tablespoons of the yogurt mixture into each ice-pop mold. Follow with 4 tablespoons of the peach mixture, then 4 tablespoons of the yogurt mixture. Continue alternating the two until the molds are full. It’s OK if the layers swirl together.
6. Place an ice-pop stick in the center of each mold and transfer to the freezer. Freeze until solid, at least 2 hours.
7. Run the molds under warm water and then unmold the ice pops. Keep frozen until ready to serve.